Preheat oven to 350 degrees. Line cookie sheets with silicon baking pad or parchment paper. Set aside.
In a large bowl or stand up mixer, cream together the butter and sugars. Beat in the egg and vanilla. Stir in the flour, baking soda, and salt. Fold in the crushed candy canes. (The dough will be slightly crumbly.)
Use a cookie scoop to measure out evenly-sized balls of dough. Roll into balls and place on cookie sheet without flattening. Bake for 10-12 minutes, until lightly browned.
Remove from oven and immediately press a kiss into the center of the cookie careful not to push too far in. Let the cookie rest for 5 minutes on baking sheet then transfer to wire rack to cool completely. Refrigerate to fully harden the kiss. Store in an airtight container.
These cookies are great to make ahead and get a start on your holiday baking. You can freeze in an airtight container for up to a month.
Have the Candy Cane Kisses unwrapped and ready to press into the cookies right when they get out of the oven.
Don't press the kiss too far into the cookie or it will melt.
To help the kiss keep its shape, you can place the cookies in the refrigerator or freezer to cool faster.
Don't store the cookies in the same container as other cookies. The peppermint flavor could alter the flavors of the other cookies.