The Best Peppermint Kiss Chocolate Cookies

Peppermint Kiss Chocolate Cookies – A perfect holiday season cookie! Rich chocolate cookie rolled in sugar with peppermint kisses on top.

New recipe for Christmas? Yes! These Peppermint Kiss Chocolate Cookies are made with chocolate peppermint kiss cookies, cocoa powder, peppermint flavor and are so easy to make this time of year! If you are planning on doing a cookie exchange or cookie swap, you WANT these cookies on your holiday cookie tray.

For more delicious recipes, see below!

• Gingerbread crinkle cookie
• Frosted Gingerbread Cookies With Cream Cheese
• Easy Dark Chocolate Peppermint Bundt Cake Recipe

Why I love these cookies 

There is so much to love about this Peppermint Kiss Chocolate Cookies, here are some more reasons to love this recipe as much as I do! 

Christmas cookie recipes – This taste just like Christmas in a cookie with the combo of chocolate and peppermint, you can’t go wrong! 

Holiday spin – The peppermint candy kiss add’s a beautiful color of Christmas pop to the top of the cookies.

Christmas cookie exchange – This recipe makes over two dozen cookies so it would be perfect for a cookie swap or exchange. 

Perfect cookie – This recipe is actually just a perfect. The perfect melt in your mouth chocolate, with a chewy cookie base. 

Great recipe – This recipe is easy to whip up with minimal effort! 

Ingredients Needed To Make Peppermint Kiss Chocolate Cookies

Additionally, I have provided some key ingredients for these Peppermint Kiss Chocolate Cookies for your grocery store run that you might not have on hand. For a full list of ingredients, check out the recipe card below!

All-purpose flour, spooned and leveled

Dutch process cocoa powder – You can use whatever you have on hand, but for the best quality, use a high quality chocolate like, King Arthur, Ghirardelli or a black cocoa powder. 

Ground cinnamon – You are just using a tiny bit, but it adds a great flavor. 

Unsalted butter – If you only have salted butter, just add ¼ teaspoon salt. Make sure it is softened! 

Dark brown sugar – I love the flavor of dark brown sugar way more than light, but if you only have light, then you can use that. 

Large eggs – you need a whole egg and egg yolk. 

Hershey’s candy cane kisses – I bought mine at Walmart, here is a link to the exact ones I bought 

How to make Peppermint Kiss Chocolate Cookies

• Preparation: Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together all purpose flour, Dutch process cocoa powder, ground cinnamon, baking powder, baking soda, and salt. Set aside.
• In a stand mixer, cream together the softened butter unsalted butter and packed light brown sugar until light and fluffy.
• Eggs and Vanilla: Add a large egg and mix, then add vanilla extract and combine.
• Incorporating Dry Ingredients: On low speed, gradually add the mixed dry ingredients into the wet ingredients until no flour streaks remain.
• Forming Dough Balls: Use a cookie scoop to form cookie dough balls and roll each in granulated sugar.
• Baking: Arrange the dough balls on baking sheets and bake for 7-8 minutes, for the best results, check the cookies at 7 minutes.
• Adding Candy Cane Hershey Kisses: As soon as the cookies are done baking, press a frozen Candy Cane Hershey Kiss onto the top of the cookies
• Cooling: Let the cookies cool completely on the baking sheets until the Kisses are set before transferring them to a cooling rack.

Tools I used to make Peppermint Kiss Chocolate Cookies

• Baking Sheets: Two baking sheets lined with parchment paper for baking the cookies.
• Mixing Bowl: I used a large bowl and medium bowl. I linked a set for you. 
• Mixer: A standard mixer fitted with a paddle attachment for creaming the butter and sugar.
• Rubber Spatula: For scraping down the sides and bottom of the mixing bowl.
• Cookie Scoop: Use a 1 or 2 tablespoon cookie scoop to form dough balls.
• Measuring Cups: For accurately measuring the all-purpose flour, cocoa powder, granulated sugar, and other dry ingredients.
• Whisk or Fork: To whisk together the dry ingredients.
• Cooling Rack: Optional but recommended for allowing the cookies to cool completely after baking.

Frequently asked questions 

Can I use regular cocoa powder instead of Dutch process cocoa powder?

Yes, you can, but Dutch process cocoa powder is recommended for its distinct flavor. Regular cocoa powder will work but might yield a slightly different taste.

Can I use salted butter instead of unsalted butter?

You can, but using unsalted butter allows better control over the overall saltiness of the cookies. If you use salted butter, consider reducing the added salt in the recipe.

Can I substitute brown sugar with white sugar?

Brown sugar contributes to the cookies’ chewiness and flavor. While you can use white sugar, the texture and taste may differ.

How do I prevent the cookies from spreading too much during baking?

Chilling the cookie dough in the refrigerator for about 30 minutes before baking can help reduce spreading. Also, ensure your oven is fully preheated.

Storing and freezing 

To store Peppermint Kiss Chocolate Cookies in an airtight container at room temperature for up to a week to maintain their freshness. For longer storage, you can freeze the cookies in a sealed container or zip-top bag for up to three months.

Freezing – Peppermint Kiss Chocolate Cookies

To freeze Peppermint Kiss Chocolate Cookies, arrange them in a single layer on a baking sheet and place them in the freezer until solid. Once frozen, transfer the cookies to a sealed container or a zip-top bag with layers separated by parchment paper to prevent sticking. Label the container with the date and freeze for up to three months. Thaw the cookies in the refrigerator or at room temperature before serving.

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