These Chocolate Peppermint Kiss Cookies are such a rich combination of chocolate and peppermint flavors. They’re a perfect cookie for the holiday season, with their beautiful appearance, and peppermint flavor. They’re a guaranteed crowd pleaser!
Peanut Butter Blossoms are always one of my favorites to make for the holidays, and these Chocolate Peppermint Blossoms are no different! They’ve got a soft and chewy chocolate cookie topped with a Peppermint Kiss on top. It’s a match made in heaven, and the combination is so good for the Christmas season!
I used my Chocolate Blossom Cookie recipe for the base of these cookies. If you’re not a fan of peppermint, definitely give those a try!
Why make these Cookies
- Chocolate + Peppermint Perfection – Chocolate and peppermint are one of my favorite combinations for Christmas. It’s fresh, indulgent, and so perfect paired together with Peppermint Bark Graham Crackers, and these cookies!
- Holiday Appeal – The red and white striped Peppermint Kisses on top make these cookies so festive, and beautiful!
- Perfect for Gifting – These cookies are perfect for packing up in your cookie trays, or serving at your Ugly Sweater Parties. Packaged up and shared, everyone will love them!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Chocolate Peppermint Kiss Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – adds a rich flavor to the cookies, and helps hold everything together
- granulated sugar + brown sugar – for the perfect balance of moisture, texture, and sweetness
- egg – helps bind everything together
- vanilla extract – for flavor
- all purpose flour – provides structure for the cookies
- unsweetened cocoa powder – adds the rich chocolate flavor to the dough
- baking soda + baking powder – helps the cookies rise
- salt – balances out the flavors
- Hershey’s Candy Cane Kisses – The perfect peppermint topper
How to make Chocolate Peppermint Blossoms
Step 1: Cream the butter and sugars together in a large bowl, for about 2 minutes. Add in the egg, and vanilla extract and mix until combined.
Step 2: Add in the dry ingredients. Mix the dry ingredients in a large bowl, flour, cocoa powder, baking soda, and salt and whisk them together. Slowly add the dry ingredients into the wet ingredients and mix on low until combined.
Step 3: Bake the cookies. Roll the cookie into balls. Take 1 TBS of the cookie dough and roll it into balls. Roll each in granulated sugar, or powdered sugar if desired. Place the balls onto a cookie sheet about 2 inches apart. Bake the cookies until the tops are just set.
Step 4: Add the Peppermint Kisses. Once the cookies are out of the oven, use a Peppermint Kiss to press the tops of each cookie down. They will crack a bit. Don’t leave the Kiss there. Remove it from the cookies and let them cool for 5 minutes, then top each cookie with a Kiss. Transfer to a cooling rack to cool. The Kiss will melt a bit then harden back on the cookie.
Tips and Tricks
- Measure the Flour Correctly – Its important to measure flour correctly to avoid adding too much and ending with dry cookies. Spoon the flour into the measuring cup, then level the top off with the back of a knife. Or weigh the flour for the best results.
- Add Milk – If the dough is two dry, add 1 to 2 TBS of milk to soften it up a bit.
- Do not Over Bake – The cookies should just start to crack, and barely be set on top. This will prevent them from cracking too much when you press in the Hershey Kiss, and falling apart.
- Extra Minty – Add 1/2 teaspoon of peppermint extract to the cookie dough for an extra strong mint flavor.
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for up to 5 days. The cookies can also be frozen for up to 2 months, but carefully. The Candy Cane Kisses may fall off the cookie in the freezer if they’re thrown around in the freezer. Defrost the frozen cookies at room temperature until soft and ready to enjoy.
These Chocolate Peppermint Kiss Cookies are such a wonderful holiday cookie! They’re perfect for cookie exchanges, holiday gifting, or a cozy movie night in. They’re the perfect holiday cookie flavor, and such a delicious combination of chocolate and peppermint!
More Mint Chocolate Recipes
If you try these Chocolate Peppermint Kiss Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Chocolate Peppermint Kiss Cookies
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 TBS milk (optional, if needed)
- 1/4 cup granulated sugar (for rolling)
- 36 Candy Cane Kisses (unwrapped)
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, or a silicone liner.
- In a medium bowl, whisk together the dry ingredients, the flour, cocoa powder, baking powder, and salt. Set the mixture aside. 1 1/2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
- Using a large bowl with a hand mixer, or a stand mixer, cream together the butter and sugars for a couple minutes until light and fluffy. 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar
- Add in the egg, and vanilla extra and stir until just combined. Scrape the bottom and sides of the bowl as needed. 1 large egg, 1 tsp vanilla extract
- Add the dry ingredients to the wet ingredients and mix on slow speed until combined. Add in the milk if needed, if the dough is too dry. 1 TBS milk
- Scoop the dough into 1 TBS portions (I weigh mine out to be 15g each) and roll them into balls. Roll the balls into the remaining sugar. 1/4 cup granulated sugar
- Place them onto the prepared baking sheet, 2 inches apart from each other.
- Bake the cookies for 6 to 8 minutes, until the tops are just barely set.
- Remove the cookies from the oven and gently press a Peppermint kiss into the cookie. Lift the Kiss off the cookie, just use it to indent the cookie. Let the cookies cool for 4-5 minutes, then put the kisses back on. 36 Candy Cane Kisses
- Let the cookies cool on the baking pan for 10 minutes, then transfer them to a wire cooling rack to cool completely.
Notes
- Measure the Flour Correctly – Its important to measure flour correctly to avoid adding too much and ending with dry cookies. Spoon the flour into the measuring cup, then level the top off with the back of a knife. Or weigh the flour for the best results.
- Add Milk – If the dough is two dry, add 1 to 2 TBS of milk to soften it up a bit.
- Do not Over Bake – The cookies should just start to crack, and barely be set on top. This will prevent them from cracking too much when you press in the Hershey Kiss, and falling apart.
- Press Gently – When adding the chocolate kisses, press gently to avoid the cookies from falling apart.
- Chocolate Kisses – Add any flavor of chocolate kisses you like, dark chocolate, milk chocolate or caramel filled. The white chocolate kisses seem to lose their shape, so to keep their shape, press one down into the cookie to make the indent for it, then remove the kiss until the cookie has cooled for about 10 minutes, then add the Hug back into the cookie.
Nutrition
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