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!
A FUN CHOCOLATE PEPPERMINT COOKIE
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!
FREQUENTLY ASKED QUESTIONS:
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.
This is optional. I like the additional flavor and texture of the candy canes but they can be omitted.
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.
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.
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.
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!
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.
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
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.
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 semi-sweet 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.
Stir 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. Keep 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.
Then enjoy!
WANT MORE DELICIOUS RECIPES?
Chocolate Peppermint Kiss Cookies
Ingredients
- 2 ounces semi-sweet chocolate (about ¼ cup)
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar + more for rolling
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
- 1 ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- pinch of salt
- ⅓ cup crushed candy canes (optional)
- 24 Hershey’s candy cane kisses
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.
Nutrition
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 can vary quite a bit depending on which brands were used.
