These peppermint kiss cookies are easy to make and the chocolate and peppermint combination is a holiday classic!
Can we just talk about these kisses for a minute? They are Hershey’s holiday Candy Cane kisses and they are marvelous. I was skeptical at first, thinking they might be overly sweet. They are sweet, don’t get me wrong, but I was totally won over by the little crispy bits in these. Have you ever had those melt away mints that come in all the pastel colors with the little white “candies” on the bottoms of them? I’m sure they have a name, they are served at parties and weddings frequently. They’re totally addicting and these kisses taste just like them. I’m hooked. Pair them with a rich chocolate cookie and I’m a happy camper.
I used the same cookie base as I did in the Chocolate Cherry Thumbprints, because really…it is just that good. Paired with the creamy deliciousness of these kisses–you’ll want to send these away on cookie platters to friends and family, just to get them out of the house. If you look really closely at my pictures, you’ll see that the tips of the kisses got slightly brown. It will remind you of a toasted marshmallow, there is a tiny bit of crunch and it still tastes great! Just keep an eye on them or you’ll be in trouble.
Note about these Chocolate Peppermint Kiss Cookies:
After some feedback that these did not turn out well, I re-tested the recipe a couple of different ways. They turn out perfectly for me the way they are written. They are not mushy and they don’t spread too much (they barely spread at all until you put the kiss in). They are a soft, brownie-like cookie. The dough should be thick but easy to handle and not overly sticky.
I’m happy to answer any questions or troubleshoot if you contact me!
One thing I did do differently and changed in the recipe is when you add the kiss. In the original recipe, I added the kisses 5 minutes into the baking time and returned to the oven for another 3 minutes. Although this does work, the top of the kiss turns a light brown color and I like the appearance of the cookies better when the kisses are added at the end.
You will want to make sure that you have the kisses unwrapped and ready to go so you can put them on top of the cookies immediately after they come out of the oven.
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 1 cups (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar, divided
- 1 large egg
- 1 tablespoon pure vanilla extract
- one 10-ounce package of Hershey’s Candy Cane Kisses
- Preheat oven to 350°F. In a medium bowl, whisk together flour, cocoa powder and salt. Using an electric mixer and a large bowl (or a stand mixer), beat butter and 1 cup of sugar on medium-high until light and fluffy (about 3 minutes). Add egg and vanilla and beat until combined. Turn mixer to low and gradually add flour mixture until combined.
- Put the remaining 1/2 cup of sugar in a small bowl. Roll dough into approximately 1-inch balls and then toss in sugar to coat. Place one inch apart on parchment-paper or silicone baking sheet lined baking sheets. Bake for 8 minutes or until cookies are set but still look moist. Remove from the oven and lightly press in candy cane kisses into the center of each cookie. Cool completely on the cookie sheets on wire racks before removing to an airtight container to store.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: Loved these peppermint kiss cookies! Sent them off to work with Ben to get them out of the house.
Husband’s take: He didn’t try these! He set them out at work and didn’t get a chance to eat one. His loss!
Changes I would make: Nada