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Yields:
30 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Cal/Serv:
192
This festive recipe combines the best parts of Peeps with classic Kiss cookies in this bright and adorable Easter dessert. Marshmallow Peeps serve as the color inspiration for these simple sugar cookies pressed with a milk chocolate Kiss. Even Peeps haters won't be able to get enough of these too-cute treats. Here are some tips on how to make them the best they can be.
The sugar cookies:
Our sugar cookie base is highly versatile and very easy to make. You can use a stand mixer or hand mixer for this recipe. The most important step is ensuring the butter and egg are at room temperature. This recipe combines granulated and brown sugar, which adds caramel notes and also keeps the cookies chewy. Like most cookies, the dough comes together best when chilled in the refrigerator for at least an hour.
The coating:
Peeps are known for their colorful and bright sugar coating. Use sanding sugar that’s almost neon in color. The color will maintain its hue better after baking. Our top tip? Use two or three colors for a colorful array of cookies.
Top with a Kiss:
As soon as you take the cookies out of the oven, gently press one milk chocolate Hershey’s Kiss into the cookie. Let everything cool completely before enjoying.
Storage:
The cookie dough can be made ahead and stored in the refrigerator for up to 5 days. Alternatively, portion out the cookie dough and freeze for up to 1 month. Just bake for an extra minute. Also, baked cookies can be stored at room temperature for up to 3 days.
Did you try making these? Let us know how it went in the comments!
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Ingredients
- 1 cup
(2 sticks) unsalted butter, room temperature, plus more for greasing
- 3/4 cup
(150 g.) granulated sugar
- 1/2 cup
(110 g.) packed light brown sugar
- 1
large egg, room temperature
- 1 tsp.
pure vanilla extract
- 2 3/4 cups
(330 g.) all-purpose flour
- 3/4 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1/2 cup
colorful sanding sugar
- 1
(10.8-oz.) bag milk chocolate Hershey’s Kisses
Directions
- Step 1In the large bowl of a stand mixer fitted with the whisk attachment, beat butter, granulated sugar, and brown sugar on medium-high speed until smooth. Slowly add egg and vanilla and beat until incorporated.
- Step 2Into a small bowl, sift flour, baking soda, and salt. Add to butter mixture and beat on low speed until just incorporated and no dry streaks remain. Using a rubber spatula, continue to mix until just combined; mixture should be smooth in texture and light brown. Refrigerate at least 30 minutes or up to 1 hour.
- Step 3Preheat oven to 350°. Grease a tablespoon or small cookie scoop with butter, scoop dough, form into a ball, and dust with sanding sugar. Arrange on 2 parchment-lined baking sheets, spacing 1" apart.
- Step 4Bake cookies until golden, about 15 minutes. Do not overbake; these cookies will be chewy.
- Step 5Gently press a Hershey’s Kiss into each cookie as soon as they come out of the oven. Transfer to a wire rack and let cool.
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