Chocolate Peppermint Kiss Cookies

These peppermint kiss cookies are sure to be a new holiday favorite! With a fudgy chocolate cookie base and adorable striped peppermint kiss candies, these are a MUST this holiday season.

These chewy chocolate peppermint cookies are a fun holiday treat that you need to make as soon as possible. These peppermint chocolate blossom cookies place candy cane kisses on top of a fudgy chocolate brownie cookie base…pure bliss.

Make this Christmas cookie recipe to bring to your next holiday gathering or to enjoy with a glass of milk with your family for a Christmas movie marathon!

TELL ME ABOUT THIS CHOCOLATE PEPPERMINT KISS COOKIE RECIPE

Level of difficulty: Easy.

Flavor: chocolate and peppermint

Time: You’ll need about 90 minutes to make these peppermint chocolate kiss cookies, including prep, a 30-minute chill-time, and baking your cookies 1 tray at a time.

Ingredients to make chocolate kiss cookies with holiday candy cane kisses.

INGREDIENTS NEEDED

Salted butter

Granulated sugar

Brown sugar

Vanilla extract

Large eggs

Baking soda

Cocoa powder

All-purpose flour

Salt

Red decorating sugar (for rolling)

Additional granulated sugar (for rolling)

1 package of Hershey’s candy cane kisses

9 image collage showing steps on how to make chocolate peppermint kiss cookies.

OVERVIEW: HOW TO MAKE CHOCOLATE PEPPERMINT BLOSSOMS

  1. Make the cookie dough.
    • In a large bowl (or bowl of a stand mixer), beat together butter, granulated sugar, and brown sugar until creamed (a uniform, light, and fluffy mixture).
    • Add in eggs and vanilla and stir until incorporated.
    • Slowly add in dry ingredients (baking soda, cocoa powder, and flour) and stir until a uniform dough has been created.
    • Cover bowl with plastic-wrap and place into the refrigerator to chill.
    • Chill. Chill the cookie dough for at least 30 minutes. The dough can also be chilled overnight if that is best for your schedule.
  2. Roll into balls, roll in sugar, and bake. When ready to bake, preheat the oven to 350°F. Scoop 1 tablespoon-sized portions of chilled dough, roll into balls, and roll each ball in a blend of red decorating sugar and granulated sugar to fully coat each dough ball. Place 2 inches apart on a baking sheet. Bake for 8-10 minutes.
  3. Add peppermint kisses. Immediately after removing from the oven, gently push a peppermint kiss cookie into the center of each cookie.
  4. Cool. Allow the cookies to cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
  5. Enjoy!
  6. Store. Store cooled cookies in an air-tight container.

making a cookie tray? pack these separately.

Because mint is such a strong flavor, packing these peppermint kiss cookies onto a larger cookie tray can cause everything to taste minty. However, this is an easy thing to avoid! By packing your holiday kiss cookies on a separate plate, at least to transport them to your event, will prevent this from happening.

EXPERT TIPS

Midwest chilling tip: embrace and use the cold winter weather! If you live in a place that is cold when you make these chewy chocolate cookies with candy cane kisses, you can chill your dough outside! Find a flat surface, ensure your dough is covered well, and let mother nature chill your dough for you.

Use a cookie scoop to get all of your cookies to be the same size. While not a necessity, a cookie scoop is a super helpful tool that I use a lot in my kitchen. This small cookie scoop is the perfect size for this chocolate peppermint kiss cookies recipe.

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Chocolate Peppermint Kiss Cookies

Your new favorite holiday cookie! These chewy chocolate peppermint cookies place candy cane kisses on top of a fudgy chocolate brownie cookie base to create the ultimate Christmas cookie recipe.
4.75 from 4 votes
Prep Time 30 mins
Cook Time 30 mins
Inactive Time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 50 Cookies
Calories 121 kcal

Ingredients
  

  • 1 C salted butter softened
  • 1 C granulated sugar
  • 1 C brown sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1 tsp baking soda
  • ¾ C cocoa powder
  • 2 + ¼ C all-purpose flour
  • Pinch of salt
  • ¼ C red decorating sugar for rolling
  • ¼ C granulated sugar for rolling
  • 1 package Hershey's candy cane kisses

Instructions
 

  • In a large bowl (or bowl of a stand mixer), beat together butter, granulated sugar, and brown sugar until creamed (a uniform, light, and fluffy mixture).
  • Add in eggs and vanilla and stir until incorporated.
  • Slowly add in dry ingredients (baking soda, cocoa powder, and flour) and stir until a uniform dough has been created.
  • Cover and chill for at least 30 minutes.*
  • Place additional granulated (or mix of red decorating and granulated sugar) into a bowl.
  • Scoop 1 tablespoon sized portions of dough into your hand and roll into a ball. Roll each dough ball in the sugar and place 2-inches apart on a baking sheet.*
  • Bake at 350°F for 8-10 minutes.
  • Immediately after removing from the oven, gently push a peppermint kiss cookie into the center of each cookie.
  • Let cookies cool on the baking sheet for a few minutes, then move to a cooling rack to cool completely.
  • Enjoy!
  • Store cookies in an air-tight container.

Notes

*Chill time noted is a minimum, you can chill these cookies overnight if desired. Do what works best for your schedule.
*Using a small-sized cookie scoop can help you to create equal-sized cookies.

Nutrition

Calories: 121kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 75mgPotassium: 35mgFiber: 1gSugar: 12gVitamin A: 123IUCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!
*Disclosure: This post may contain affiliate links, which means at no additional cost to you I may receive a small commission for purchases made through these links. However, please know that I strive to provide links to products that I actually use and wholeheartedly recommend whenever possible.
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Comments

    • ourlovelanguageisfood says

      Hi Candace, while I have not frozen this particular type of cookie myself, they should be just fine to freeze.

      Once baked, make sure to cool the cookies completely prior to freezing. It is often recommended to place cooled cookies in a single layer on a lined baking sheet to freeze, and once frozen, you can put them into a flat-bottom air-tight container in layers separated by parchment (or in a freezer safe zip-top bag with the extra air squeezed out). Make sure to label and date your container so you know what you have. Most cookies can be frozen for up to 6 months if they’re handled properly and wrapped well. Hope this helps!

  1. Martha says

    5 stars
    These might be my new favorite cookie! I used extra dark cocoa powder, so they’re not super sweet. Delicious with milk (or red wine!). Aunt Martha