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Chocolate peppermint kiss cookies sitting on a sheet of parchment paper on a dark wooden board. A spool of red and white twine sits nearby, as well as more cookies and candy cane kisses.
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4.91 from 11 votes

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.
Prep Time30 minutes
Cook Time30 minutes
Inactive Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 50 Cookies
Calories: 121kcal
Author: Meredith

Ingredients

  • 1 C salted butter softened
  • 1 C granulated sugar
  • 1 C brown sugar
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon 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 cooled cookies in an air-tight container at room temperature for up to 5 days.

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.
*This cookie recipe can be frozen before or after baking. See the blog post section "Freezing These Cookies" for full details.
*Tips for helping the peppermint kisses hold their shape: Tip 1: Some people like to unwrap and freeze the kisses for 20 minutes (up to a few hours) before pressing them into the hot cookies to help them hold their kiss shape. Tip 2: Once the cookies come out of the oven and a kiss is pressed into each, leave them on the baking sheet to cool completely before removing. If they are moved too soon, the kisses may shift and lose their shape.

Nutrition

Calories: 121kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 35mg | Fiber: 1g | Sugar: 12g | Vitamin A: 123IU | Calcium: 18mg | Iron: 1mg