Peppermint Kiss Chocolate Cookies
Rich chocolate cookie rolled in sugar with peppermint kisses on top.
Servings 26 Cookies
Ingredients
For the cookies
- 1 ½ cups all-purpose flour spooned and leveled
- 1 teaspoon corn starch
- ½ cup Dutch process cocoa powder (I use King Arthur)
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter room temperature
- 1 cup dark brown sugar packed
- 1 large egg at room temperature
- 1 large egg yolk room tempature
- 1 teaspoon vanilla extract
- 32-35 Candy Cane Hershey Kisses unwrapped and frozen
- ½ cup granulated sugar for rolling
Instructions
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Set aside.
- Ensure your Hershey Kisses are unwrapped and placed in the freezer.
- In a small to medium-sized bowl, combine the flour, cocoa powder, corn starch, cinnamon, baking powder, baking soda, and salt. Whisk with a fork. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Scrape down the sides and bottom of the bowl. Add the whole egg and egg yolk, mixing on medium speed for 30 seconds each.
- On low speed, add the vanilla extract and mix just until combined.
- Gradually add the mixed dry ingredients on low speed, mixing just until incorporated and no flour streaks remain.
- Use a 1 or 2 tablespoon cookie scoop to form 12 dough balls per cookie sheet.
- Roll each ball in granulated sugar until coated, then arrange on the baking sheets about 2-3 inches apart. You will use one pan twice.
- Bake the cookies for 7-8 minutes, checking at the 7-minute mark as they bake quickly.
- As soon as the cookies are done baking, press a frozen Candy Cane Kiss into the center of each cookie.
- Let the cookies cool completely on the baking sheets until the Kiss is set, then transfer them to a cooling rack.