Chocolate Peppermint Kiss Cookies
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Chocolate Peppermint Kiss Cookies are fun to make, require no chill time and perfect for the holidays! They’re so festive and delicious!
Chocolate and peppermint are a classic winter/Christmas flavor combination. It’s warm, comforting and nostalgic all at once! These Chocolate Peppermint Kiss Cookies are made with a super easy chocolate cookie base that is crunchy on the outside yet soft on the inside. Each cookie has a Candy Cane Hershey’s Kiss in the center making them perfect for your yearly Christmas cookie baking!
More Holiday Cookie Recipes
- Almond Butter Blossoms
- Shortbread Thumbprint Cookies
- Fudgy Chocolate Crinkle Cookies
- Chewy Oatmeal Chocolate Chip Cookies
- Double Chocolate Peppermint Cookies
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Cocoa powder – gives the cookies their chocolate flavor! I always use natural unsweetened cocoa powder.
Baking soda – helps the cookies spread. Do not use baking powder because it will make the cookies cakey.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra chewiness but light brown sugar also works fine!
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Chocolate Peppermint Kiss Cookies
1. In a small bowl combine all-purpose flour, cocoa powder, baking soda and salt.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add the egg and vanilla extract then mix until just combined. Scrape the sides of the bowl as needed.
4. Add the dry ingredients all at once and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 1 tablespoon cookie scoop, scoop dough then roll in granulated sugar and place on a lined baking sheet (be sure to adjust the baking time if your cookies are smaller/larger).
6. Bake cookies at 350°F for 8 minutes then immediately press a cold Candy Cane Hershey’s Kiss into the center of each cookie. Let cookies cool on a wire rack before eating. Store Chocolate Peppermint Kiss Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Chocolate Peppermint Kiss Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Make sure that your Candy Cane Hershey’s Kisses are cold when you place them on the cookies to prevent them from turning into melty chocolate puddles.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Add 1/4 tsp of peppermint extract to the cookie dough if you want some extra peppermint flavor!
- Peppermint is very strong so avoid storing these cookies with any other treats because they may transfer the flavor.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop – 1 tablespoon
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Chocolate Peppermint Kiss Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 1 tablespoon scoop)
Ingredients
- 135 g (1 cup + 2 tbsps) all-purpose flour
- 30 g (1/3 cup) cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- 113 g (1/2 cup) unsalted butter, softened
- 100 g (1/2 cup) brown sugar
- 75 g (1/4 cup + 2tbsps) granulated sugar
- 1 egg
- ½ tsp vanilla extract
- 32 Candy Cane Hershey's Kisses, unwrapped
- 100 g (1/2 cup) granulated sugar, for rolling
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats. Place unwrapped Candy Cane Hershey's Kisses in the fridge or freezer.
- In a small bowl combine all-purpose flour, cocoa powder, baking soda and salt.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add the egg and vanilla extract then mix until just combined. Scrape the sides of the bowl as needed.
- Add the dry ingredients all at once and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 1 tablespoon cookie scoop, scoop dough then roll in granulated sugar and place on a lined baking sheet (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake cookies for 8 minutes then immediately press a cold Candy Cane Hershey's Kiss into the center of each cookie. Let cookies cool on a wire rack before eating.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Chocolate Peppermint Kiss Cookies in an airtight container at room temperature for up to 5 days.
