Chocolate Peppermint Kiss Cookies

5 from 32 votes

Chocolate Peppermint Kiss Cookies

These Chocolate Peppermint Kiss Cookies are a rich and fudgy chocolate cookie base, then topped with a sweet Candy Cane Hershey Kiss. They the perfect Christmas cookie for your parties!

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 122kcal

Author: Wendy

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.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition