These chocolate peppermint kiss cookies are a quick way to add festive flavor to your holiday baking. With a soft, chocolate sugar cookie base and a peppermint kiss on top, these easy cookies bring just the right seasonal touch. They are the perfect addition to any holiday cookie tray.
Easy Chocolate Peppermint Kiss Cookies
It’s no secret that chocolate and peppermint are my favorite holiday flavor combo. My Peppermint Bark Brownies and Peppermint Bark Cookies always hit the mark, but these chocolate kiss cookies bring something a little different to the table. They’re a fun holiday spin on classic peanut butter blossom cookies, swapping out peanut butter for a rich chocolate cookie and a peppermint kiss on top—perfect for anyone who loves the holiday flavor duo as much as I do.
The chocolate base for these cookies couldn’t be simpler! It starts with a sugar cookie mix and is adapted from Betty Crocker’s chocolate sugar cookie recipe. It gives that soft, chewy texture you want in a cookie while keeping things easy, which I’m all about during the busy holiday season. These cookies are an excellent option for a last-minute cookie exchange, adding a festive touch without any complicated steps.
Simple Ingredients
- Sugar cookie mix – Forms the base of the soft chocolate cookie with minimal prep. I used Betty Crocker.
- Unsweetened cocoa powder – Adds deep chocolate flavor.
- Unsalted butter – Adds richness and moisture, helping create a soft, tender cookie.
- Egg – Binds the cookie dough.
- Vanilla extract – Adds a warm, subtle sweetness to the cookies.
- Granulated sugar – Used for rolling the dough balls, adding a hint of crunch and a crinkle finish.
- Hershey’s candy cane kisses – This festive topper brings peppermint flavor and a holiday touch to each cookie.
Making the Chocolate Peppermint Cookies
- Prep – Preheat your oven to 350 degrees F and line your cookie sheets with parchment paper to prevent sticking.
- Prepare the dough – In the bowl of a stand mixer, whisk together the sugar cookie mix and cocoa powder until well combined. Add the softened butter, egg, and vanilla extract, and mix with the paddle attachment on medium speed until a soft dough forms.
- Roll in sugar – Scoop out tablespoon-sized dough portions and roll each into a ball. Roll the cookie dough balls in granulated sugar to coat evenly, then place them on the lined baking sheet about 1 1/2 inches apart. These cookies don’t spread that much.
- Bake the cookies – Bake the cookies for 6-8 minutes or until the edges are set but the centers still look soft.
- Add the peppermint kiss – While the cookies are still warm, gently press a peppermint candy kiss into the center of each cookie. For best results, be careful not to move the tray after placing the kisses, as they can melt and lose their shape if disturbed.
- Cool completely – Let the cookies cool completely on the cookie sheet to allow the peppermint kisses to set. Once they’re firm, the cookies are ready to enjoy!
Variations and Substitutions
Different kiss flavors – Swap out the peppermint candy kisses for another seasonal variety, like hot cocoa or caramel-filled kisses, or go with classic milk chocolate kisses for a simple chocolate-on-chocolate option.
Extra peppermint flavor: Add 1/2 teaspoon of peppermint extract to the dough for an extra hint of mint flavor.
Plain cookie base – Use a plain sugar cookie mix without the cocoa powder for a lighter flavor. Add 1/4 cup of all-purpose flour instead to help prevent the cookies from spreading.
Sugar alternative – Roll the cookies in red sanding sugar for a more festive look. You can also skip the sugar altogether if you prefer.
Dark chocolate twist: Substitute Dutch-processed cocoa powder instead of regular cocoa powder for a richer, slightly less sweet base that’s perfect if you’re a fan of deep chocolate flavors.
Tips for Success
- Use softened butter – Make sure the butter is softened, not melted, for the best texture. Softened butter combines more easily with the mix, creating a smooth dough without over-mixing.
- Don’t overbake – These cookies are small, so they bake quickly. The cookies should look set around the edges but still soft in the center when you pull them out. They’ll continue to firm up on the baking sheet as they cool.
- Add the kiss while warm – Press the peppermint kiss into the cookie while it’s still warm. The cookies may crack a bit when you press down, but that’s completely fine and adds to the festive look.
- Avoid moving the tray – After adding the peppermint kiss, don’t move the cookie tray until the cookies are fully cooled. The kisses can melt and get misshapen if jostled while still warm.
- Cool completely on the baking sheet – Leave the cookies to cool entirely on the baking sheet to let the peppermint kisses set. This keeps the kiss from softening or sliding off the cookie.
- Chill the kisses – If your kitchen is on the warmer side, you can pop the unwrapped kisses in the freezer for a few minutes before pressing them into the cookies. This helps prevent any melting when they touch the warm cookie.
How to store the cookies
Store in an airtight container at room temperature for 4-5 days.
The cookies can be frozen in an airtight container or freezer bag for up to three months. Thaw at room temperature before serving.
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Chocolate Peppermint Kiss Cookies
Ingredients
- 1 (17.5 ounce) package sugar cookie mix
- 1/3 cup unsweetened cocoa powder
- 1/2 cup unsalted butter softened (1 stick)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/3 cup granulated sugar
- 38 candy cane kisses unwrapped
Instructions
- Preheat your oven to 350 degrees F and line your cookie sheets with parchment paper.
- Whisk together the sugar cookie mix and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment until well combined. Add the softened butter, egg, and vanilla extract, and mix on medium speed until a soft dough forms.
- Scoop out tablespoon-sized portions of dough and roll each one into a ball. Roll each dough ball in granulated sugar to coat evenly, then place them on the prepared cookie sheets about 1 1/2 inches apart. These cookies don’t spread that much.
- Bake the cookies for 6-8 minutes, or until the edges are set but the centers still look soft.
- While the cookies are still warm, gently press a peppermint candy kiss into the center of each cookie. Be careful not to move the tray after placing the kisses, as they can melt and lose their shape if disturbed.
- Let the cookies cool completely on the baking tray to allow the peppermint kisses to set. Once they’re firm, the cookies are ready to enjoy!
Notes
- Store in an airtight container at room temperature for 4-5 days.
- The cookies can be frozen in an airtight container or freezer bag for up to three months. Thaw at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
EsmeSalon
Friday 15th of November 2024
Love chocolate and peppermint and these does look so tempting.