These Chocolate Peppermint Kiss Cookies are so easy to make. Plus, they are rich, fudgy, and filled with sweet peppermint flavor. Sometimes this twist on blossom cookies can be called Chocolate Peppermint Blossoms.
No matter what you call these tasty cookies, you will love the peppermint and chocolate flavor combination. Nothing says Christmas more than chocolate and peppermint together in a tasty treat!
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Why I Love This Recipe
Sweet peppermint goodness meets delicious chocolate indulgence and voilà – Chocolate Peppermint Kiss Cookies! They’re so easy to make, they’ll have you saying YUM in no time.
- Perfect for the holidays
- A delicious chocolate and peppermint combination
- Great for holiday parties and cookie swaps
If you love blossom cookies you may also enjoy these Hershey Kiss Sugar Cookies.
Ingredients
This is a simple list of ingredients that you need to make this recipe. You can find the full list of ingredients and then amount needed in the recipe card below.
- Flour – You will need some plain flour or all purpose flour for these cookies. I like to use Pillsbury Best Flour.
- Unsweetened cocoa powder – Any brand of cocoa powder will do, I prefer to regular instead of dark.
- Baking soda – Baking soda is what makes these cookies rise, so make sure that you fresh baking soda.
- Unsalted butter, room temperature – I love to bake sweets with unsalted butter because it usually has a lower water content than salted butter.
- Sugar – Use granulated sugar or pure cane sugar for this simple recipe.
- Brown sugar – I used dark brown sugar because it holds together better, and has more sweetness.
- Vanilla extract – I like to pure vanilla extract or mexican vanilla extract as I’ve found it has the best flavor.
- Egg and egg yolk – When it comes to baking egg size is important. I used large eggs for this recipe.
- Hershey’s Kisses candy cane candies – For this recipe we need to use the peppermint kisses because they give the best flavor.
- Assorted sprinkles or crushed peppermints – These are optional and you can use whatever you have on hand.
Variations / Options / Add-Ins
- Sprinkles – Roll these cookies in some festive sprinkles to add a little flare to them.
- Crushed Candy Canes – If you want to add more peppermint flavor to these chocolate cookies roll them in crushed candy canes or crushed peppermint candies.
How to Make Chocolate Peppermint Kiss Cookies
Making these cookies are so simple. Just follow the instructions below and you will have some rich and festive chocolate blossom cookies in no time at all.
Step 1: Preheat the oven, prepare a cookie sheet, and mix together the dry ingredients
Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper. And, then In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
Step 2: Cream butter, and wet ingredients
Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugars and continue beating for 5 to 7 minutes or until fluffy. Mix in the vanilla and eggs until combined.
Step 3: Mix the dry and wet ingredients together
Add the flour mixture and beat until mixed.
Step 4: Shape the cookie dough into balls and bake
Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll in candy canes or sprinkles if desired. Place on the baking sheet about 1 inch apart. And, then bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
Step 5: Chill the cookies slightly before adding the Candy Cane Kiss
After removing the cookies from the oven, press one kiss into the center of each cookie. And, then transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
Serving Suggestions
I love to serve these Peppermint Kiss Cookies on a cookie try with other cookies such as these Christmas Blossom Cookies or these Candy Cane Shortbread Cookies.
Pro Tips
Here are a few tips to make sure that these cookies turn out perfectly for you, every time that you make them.
- Make sure that the butter is at room temperature and not melted.
- If you want to add sprinkles you will roll the cookies after they shaped into sprinkles.
- Due to the moisture content in candy canes, the balls should be refrigerated for at least 30 minutes prior to baking to help retain their shape.
- If there is no time for refrigeration, bake as directed and immediately upon removing from the oven use a glass or biscuit cutter to gently circle the cookie. Move the glass or biscuit cutter around the cookie to return the cookie to a fuller shape. Then, place the candy kiss on top.
- Use a small (1 tablespoon) cookie scoop for perfectly sized cookies.
- Press the Hershey’s Kiss in firmly when adding it to the center of each cookie so that it does not fall off when transferring them or serving.
Storage
Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.
FAQs
Do you have questions about this Chocolate Candy Cane Kiss Cookies recipe? Here are the answers to the most commonly asked questions for this recipe.
Bloom is when chocolate develops a white or light-colored discoloration on the surface. This can happen due to temperature and humidity changes but it is not harmful and does not affect the taste of the chocolate.
Yes, if you want a little crunch on the outside, roll the cookie dough balls in granulated sugar before you bake them.
Blossom cookies can be tricky, so to make sure that they turn out thick and not flat I recommend that you a high quality butter. Some butters have a high water content and will cause the cookies to spread too much.
More Christmas Cookie Recipes
If you like Christmas Cookies, give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
Chocolate Peppermint Kiss Cookies
Equipment
- small bowl
- Large Mixing Bowl
- Electric Mixer hand mixer or stand mixer
- cookie sheets or baking sheets
- Parchment Paper
- Cookie Scoop
Ingredients
- 2 cups all purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature
- ½ cup dark brown sugar packed
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 36 Hershey’s Kisses candy cane candies unwrapped
- Assorted sprinkles or crushed peppermints if desired
Instructions
- Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugars and continue beating for 5 to 7 minutes or until fluffy.
- Mix in the vanilla and eggs until combined.
- Add the flour mixture and beat until mixed.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Place on the baking sheet about 1 inch apart.
- Roll the cookie dough balls into the crushed candy canes or sprinkles if desired. See notes about chilling the dough if you are using candy canes.
- Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
- After removing the cookies from the oven, press one kiss into the center of each cookie.
- Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
- Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.
Notes
- To add sprinkles: Once the balls are shaped, roll them in sprinkles or crushed candy canes.
- Due to the moisture content in candy canes, the balls should be refrigerated prior to baking to help retain their shape.
- If there is no time for refrigeration, bake as directed and immediately upon removing from the oven use a glass or biscuit cutter to gently circle the cookie.
- Move the glass or biscuit cutter around the cookie to return the cookie to a fuller shape. Then, place the candy kiss on top.