Chocolate Peppermint Kiss Cookies

A plate of chocolate blossom cookies topped with Peppermint Kisses.

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!

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Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate cookies, chocolate kiss cookies, chocolate mint, chocolate peppermint kiss cookies, Mint Chocolate, peppermint

Prep Time: 15

Cook Time: 7

Total Time: 22

Servings: cookies

Calories: 97kcal

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)

US Customary - Metric

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.

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