Preparation Steps

• Line two baking sheets with parchment paper. Set aside.
• Cream together the butter and 1 cup of sugar with a handheld mixer on medium-low speed until fluffy, about 1-2 minutes.
• Add the egg, vanilla extract, and peppermint extract to the creamed mixture and mix for 1 more minute.
• In a separate bowl, combine the flour, baking soda, and salt.
• Add the flour mixture, milk, and crushed candy canes to the wet ingredients and beat just until mixed, about 30 seconds.
• Scoop dough by tablespoon-sized portions and roll each into a smooth ball by hand.
• Roll each dough ball in the remaining 0.25 cup sugar to coat the outside.
• Place the dough balls on the prepared cookie sheets about 2 inches apart. Refrigerate for 2 hours to chill.
• Preheat the oven to 375° F while the dough chills.
• Bake cookies for 10 minutes or until the centers are set.
• Cool the cookies for 5 minutes, then press an unwrapped Hershey’s Candy Cane Kiss into the center of each cookie.