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Chocolate Peppermint Kiss Cookies

Chocolate and peppermint collide in these Chocolate Peppermint Kiss Cookies! Soft chocolate cookies rolled in sugar and topped with a candy cane kiss!

These Chocolate Peppermint Kiss Cookies take a twist on the traditional Peanut Butter Blossom cookies! With simple ingredients, these cookies are super flavorful and the chocolate and peppermint go so well together. These come together in 30 minutes so they are the perfect quick and easy cookie recipe to whip up. You absolutely have to add these Chocolate Peppermint Kiss Cookies to your baking rotation this holiday season!

Chocolate Peppermint Kiss Cookies on parchment paper.

FREQUENTLY ASKED QUESTIONS:

Do I have to use candy cane kisses?

If you do not want to use the Hershey’s Candy Cane kisses or cannot find them, you can substitute with any of your favorite Hershey kisses flavors. Honestly, they all taste great with this recipe.

Do I have to use crushed candy canes in the dough?

This is optional. I like the additional flavor and texture of the candy canes but they can be omitted.

Do I have to roll the cookies in sugar?

While this is traditional for this type of cookie, it can be skipped if you do not want that extra sugar coating on the outside.

What’s the best way to crush candy canes?

You can buy them already crushed at certain stores or on Amazon, or you can place the candy canes in a plastic bag and pound them with a rolling pin or other heavy object.

Can I use store-bought cookie dough?

Of course. You can purchase chocolate cookie dough. The only difference is it won’t have that additional peppermint extract and crushed candy canes in it but you can always try to mix those in.

Can I use semi-sweet chocolate chips instead of the baking chocolate bar?

Yes. For this recipe I chopped up a semi-sweet chocolate baking bar but you could substitute with semi-sweet chocolate chips. It’s all going to get melted anyway!

How do I store leftovers?

These can be stored in an airtight container at room temperature where they will keep for up to 3 days. These cookies can also be frozen. Place in a freezer container and they will keep for up to 3 months. To defrost, remove to the countertop until thawed.

Lined up Chocolate Peppermint Kiss Cookies on white board, Pinterest image.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • semi-sweet chocolate
  • unsalted butter
  • granulated sugar
  • light brown sugar
  • egg 
  • vanilla extract
  • peppermint extract
  • all-purpose flour
  • unsweetened cocoa powder
  • baking powder
  • salt
  • crushed candy canes (optional)
  • Hershey’s Candy Cane Kisses
Ingredients needed: semi-sweet chocolate, unsalted butter, granulated sugar, light brown sugar, egg, vanilla extract, peppermint extract, all-purpose flour, unsweetened cocoa powder, baking powder, salt, crushed candy canes (optional) and Hershey’s candy cane kisses.

HOW TO MAKE CHOCOLATE PEPPERMINT KISS COOKIES:

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Melt semi-sweet chocolate in 30 second intervals in the microwave, stirring well between each interval, until fully melted, set aside to cool slightly. 

Melted chocolate in bowl.

In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy, about 2 minutes on medium speed.

Butter, brown sugar and granulated sugar in bowl of stand mixer.

Add in the egg, vanilla and peppermint extracts and continue mixing until incorporated.

Egg, vanilla ane peppermint extracts added to the butter and sugar mixture in bowl of stand mixer.

Add in the melted semi-sweet chocolate and mix until just combined.

Melted chocolate added to the bowl of the stand mixer.

In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt.

Flour, cocoa powder, baking powder and salt whisked together in bowl.

Add flour mixture to the chocolate mixture in 3 batches, mixing just until incorporated.

Flour and cocoa powder mixture added to bowl of stand mixer.

Stir in the crushed candy canes (batter will be thick.)

Finished dough with crushed candy canes folded in in bowl of stand mixer.

Add about 1⁄4 cup sugar to a small bowl (for rolling). Using a 1 Tablespoon cookie scoop, portion cookie dough into balls, use your hands to roll into a smooth ball. Roll the ball in sugar until well coated.

Cookie dough ball being rolled in sugar.

Transfer to the baking sheet and repeat with remaining dough. Keep cookies about 1 1/2 inches apart. Bake cookies for 8-10 minutes.

Dough balls placed on prepared baking sheet.

While cookies are baking, unwrap all of the Hershey kisses. As soon as the cookies come out of the oven, gently press a hershey kiss into the center of each cookie. Let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Candy cane kiss pressed into the top of baked cookies.

Then enjoy!

Bite taken out of one of the Chocolate Peppermint Kiss Cookies.

WANT MORE DELICIOUS RECIPES?

Close up square image of lined up Chocolate Peppermint Kiss Cookies.

Chocolate Peppermint Kiss Cookies

Chocolate and peppermint collide in these Chocolate Peppermint Kiss Cookies! Soft chocolate cookies rolled in sugar and topped with a candy cane kiss!
5 from 7 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24

Ingredients

Instructions

  • Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  • Melt semi-sweet chocolate in 30 second intervals in the microwave, stirring well between each interval, until fully melted, set aside to cool slightly.
  • In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy, about 2 minutes on medium speed.
  • Add in the egg, vanilla and peppermint extracts and continue mixing until incorporated.
  • Add in the melted chocolate and mix until just combined.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt.
  • Add flour mixture to the chocolate mixture in 3 batches, mixing just until incorporated.
  • Fold in the crushed candy canes (batter will be thick).
  • Add about 1⁄4 cup sugar to a small bowl (for rolling). Using a 1 Tablespoon cookie scoop, portion cookie dough into balls, use your hands to roll into a smooth ball. Roll the ball in sugar until well coated.
  • Transfer to the baking sheet and repeat with remaining dough. Place cookies about 1 1/2 inches apart. Bake cookies for 8-10 minutes.
  • While cookies are baking, unwrap all of the Hershey kisses. As soon as the cookies come out of the oven, gently press a hershey kiss into the center of each cookie. Let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

  • Any Hershey’s kisses flavor can be used for this recipe.
  • You can leave out the crushed candy canes.
  • These can be frozen, see above on how to do that.
Course: Dessert
Cuisine: American

Nutrition

Calories: 143kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Sodium: 10mg | Fiber: 1g | Sugar: 12g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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