White Chocolate Peppermint Pudding Cookies

• Heat the oven to 350℉. Prepare cookie sheets by lining with parchment paper or spraying with cooking spray.

  ^{* The cookie dough balls freeze for about 10 minutes so you can heat up the oven during this time if wanted.}
• In the bowl of a stand mixer using the paddle attachment, or use a handheld electric mixer with a mixing bowl, beat the butter, granulated sugar, and brown sugar until combined well, lighter in color, and fluffy looking. About 2 minutes.
  1 cup (2 sticks) butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
• Add the egg, vanilla extract, and peppermint extract. Beat until combined.
  1 large egg, ¼ teaspoon vanilla extract, ¼ teaspoon peppermint extract
• In a separate bowl, whisk together the flour, dry pudding mix, and baking soda.
  2 cups all-purpose flour, 1 box (3.4 oz) white chocolate instant pudding mix, 1 teaspoon baking soda
• Add the dry ingredients to the wet ingredients, 1 cup at a time, and beat on low speed after each addition just until combined.
• Add in the white chocolate chips and mix on low speed just until incorporated. 
  1 cup white chocolate chips
• Use a medium cookie scoop (2 tablespoons) to scoop the dough and roll it into a ball. Flatten it in the palm of your hand and place one unwrapped Hershey's candy cane kiss in the center. Bring up the sides and roll it into a ball. Make sure the kiss is in the center and is completely covered by the cookie dough.
  24 unwrapped Hershey's Candy Cane Kisses
• Place the dough balls onto a plate and put them in the freezer for 10 minutes before baking. 

  ^{*I roll and stuff 12 cookie dough balls and freeze those for about 10 minutes. While that batch is freezing, I will roll the other 12 dough balls and freeze those while the first batch is baking in the oven. This way, some dough balls are not in the freezer for 20 minutes or more.} 
• Put 12 dough balls (from the freezer) onto the prepared cookie sheet and bake for 11-14 minutes.

  ^{*They will still be pale in color, there should not be wet or raw looking dough on top, and the edges of the cookie should be set and maybe very lightly golden brown.}
• Remove the cookies from the oven and allow them cool on the warm cookie sheet for about 20 minutes before transferring them to a cooling rack to finish cooling completely before glazing them.

Candy Cane Kiss Drizzle

• Put the candy cane kisses and oil into a microwave-safe bowl. Heat for 90 seconds, stirring after each 30 seconds, until it's a smooth and melted mixture.
  1 cup unwrapped Hershey's Candy Cane Kisses, ½ teaspoon canola or vegetable oil
• Use a fork, spoon, or ziplock bag (with the corner cut off) to drizzle the melted kisses over top each cookie.

  ^{*Let the glaze harden and set for about 20 minutes at room temperature before serving or before stacking them for storage.}