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 but I was totally won over by the little crispy bits of peppermint candy in each bite.
Have you ever had those melt away mints that come in 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.
About These Cookies
I start with the same cookie base as chocolate cherry thumbprints because really, it is just that good, rich and chocolatey. It doesn’t take any fancy ingredients. It’s a pretty simple cookie which uses basic pantry ingredients.
Paired with the creamy deliciousness of the candy kisses–you’ll want to send these cookies away on gift platters to friends and family, just to get them out of the house.
If you’re a chocolate with mint fan, be sure to try these peppermint chocolate sugar cookies, too.
I’ll run through the recipe here and give you extra tips to help out. As always, you’ll find the printable recipe card near the bottom of the post with measurements, instructions, and nutrition information.
What You’ll Need
- All-Purpose Flour: I haven’t tested these with whole wheat flour but I’m pretty sure that would work too. It may be a bit heartier in flavor.
- Cocoa Powder: Unsweetened cocoa powder is found in the baking aisle of the grocery store. It is high in antioxidants. If it contains hard lumps, press it through a fine strainer before adding it to the flour mixture.
- Salt: Just a pinch of fine salt keeps the cookies from tasting flat.
- Unsalted Butter: Make sure the butter is softened, or at room temperature. If all you have is salted butter, omit the salt in the recipe.
- Sugar: Use regular granulated white sugar that is normally used for baking.
- Egg: You’ll need one large egg.
- Pure Vanilla Extract: To add flavor.
- Hershey’s Candy Cane Kisses: Each 10 oz. bag contains 70-75 kisses. Depending on how large you make your cookies, you’ll need 40-45. The remaining kisses are a bonus for you to eat or share!
How To Make This Recipe
Begin by unwrapping the candies. If you have helper elves, this is a good job for little fingers. Expect a few candies to disappear though.
Get the oven preheating and line a couple of baking sheets with parchment paper.
Mix together the flour, cocoa powder, and salt in a medium sized bowl. In a larger bowl, combine the butter and 1 cup of the sugar. Save the other half cup to roll the cookie dough balls in.
When the butter and sugar mixture is fluffy and light, add the egg and vanilla extract. Beat until combined, then slowly add the flour mixture. Mix just until blended together.
Form balls of dough, about one inch in diameter, and roll the balls in the remaining sugar. The sugar will give the cookies a happy little sparkle. Bake the cookies until they look set but not moist, about eight minutes.
Remove the pan from the oven and immediately press a candy kiss lightly into the center of each cookie. Don’t press too hard! There should be a cookie base under the candy.
Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container.
Make It Your Own
Hershey’s Kisses come in lots of different flavors and all of them are great on this chocolate cookie base.
Cookies will keep at room temperature as long as it is fairly cool for up to one week. They’ll keep in the freezer for at least one month.
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. Make sure you note that the sugar is divided. One cup goes into the dough, and the remaining half cup is used for rolling.
I’m happy to answer any questions or troubleshoot if you contact me.
I did make one change in the recipe. 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. I like the appearance of the cookies better when the kisses are added at the end.
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. Once the cookies have cooled and firmed up, it is difficult to add the candy kiss.
More Yummy Treats
Chocolate Peppermint Kiss Cookies
Ingredients
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon fine salt
- 1 cup unsalted butter, softened (2 sticks)
- 1 ½ cups granulated sugar, divided
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 pkg. (10 oz.) Hershey’s Candy Cane Kisses (each 10 oz. bag contains 70 to 75 candies; you'll need about 40)
Instructions
- Preheat oven to 350°F. Prepare baking sheets by lining with parchment paper or silicone sheets.
- Remove foil wrappers from 40 candy kisses and set aside (you won't need the whole bagful). It’s important to have these ready to go when the cookies come out of the oven so you're able to immediately press them into the warm cookies.1 pkg. (10 oz.) Hershey’s Candy Cane Kisses
- In a medium bowl, whisk together flour, cocoa powder and salt.2 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, ¼ teaspoon fine salt
- Using an electric mixer and a large bowl (or a stand mixer), beat butter and 1 cup sugar (save the remaining ½ cup for rolling) on medium-high until light and fluffy, about 3 minutes. Add egg and vanilla and beat until combined.1 cup unsalted butter, softened, 1 ½ cups granulated sugar, divided, 1 large egg, 1 teaspoon pure vanilla extract
- Turn mixer to low and gradually add flour mixture until combined. If you're using a hand electric mixer, you may have to do this by hand.
- Put the remaining ½ cup of sugar in a small bowl. Form dough into approximately 1-inch balls and then roll in sugar to coat. Place one inch apart on prepared baking sheets.
- Bake for 8 minutes or until cookies are set but still look moist. Remove the pan from the oven and immediately lightly press candy cane kisses into the center of each cookie.
- Cool cookies completely on the cookie sheets on wire racks before removing to an airtight container to store. The kisses can remain soft for awhile so it's best to store them in a single layer if possible.
Notes
- Yield: Yield will vary depending on how large or small you roll each cookie. The size is up to you but try to make them consistent so they bake evenly. Adjust baking time according to size (less time for smaller cookies, more time for larger cookies).
- Variation: If desired, substitute a different type of Hershey’s Kisses. There are lots to choose from!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Excellent recipe…i made each cookie 16 grams …baked for 8 minutes ..
The kisses did get runny though…will be serving it at Xmas today
Glad you liked them!
This was a disappointment. Made these today and also did not turn out. Definitely does not make 2-3 dozens. I think I have 18 at most and I used a 1.5T ice cream scoop. The cookie took a long time to bake and I tried one batch as is and it was crumbly. Bc the dough was melts and sticky I put it in the fridge to firm up. Same outcome, way too crumbly. Will not make again.
I just retested this recipe and they turn out great with no difficulties. I’m sorry you had a bad experience.
I think the dough needs to be refrigerated. Such a high butter content and no leavening means that the dough will puddle if you’re not careful. Refrigerating the dough delays the puddling action slightly (I’m trying that with the second tray full as the first tray is definitely spreading and browning a bit fast on the bottom (again, the high butter content). Another strategy would be, as in similar recipes, to use part shortening. Other recipes also use melted chocolate instead of cocoa powder, and so there are many variants that can affect the spread as it bakes. Also it’s important to keep the size of each dough ball small, so there’s less initial surface content with the hot pan. Good news, chill the dough only for 15 minutes or so (more will make the dough hard to work). Also I used Crisco on the pan rather than parchment paper and that was pretty useful too. A good cookie once you pay attention to the spreading issue. I like to put the kiss on out of the oven, let it soften, and then fold the point in and make a swirl. It takes me about half a batch to get any swirls that look like a mint candy but it’s fun to do.
Hi Kristen, I recently re-tested this recipe and it turns out perfectly as written, but thank you for your additional tips and thoughts!
These cookies did not turn out. They were flat, and were not baked in the 8 minutes you suggested. I let them bake another 2 minutes longer and still flat. They don’t look anything like your photo. Been baking a long time and these were a flop.
I would not make again.
May I ask why there isn’t baking soda in them?
Hi Susie,
Your comment spurred me to test this recipe again (doing it right now!) and they are coming out perfectly and look just like the photos. Are you sure you didn’t miss an ingredient or a step? Mistakes happen sometimes!
Has anyone ever used mint extract instead of vanilla? I’m about to make these and I was wondering if I could substitute….only because I love everything mint chocolate.
I bet that would be great! But you’ll want to use less as it is very potent.
Approximately how many cookies does this recipe make?
Depending on the size of the cookie, 2-3 dozen.
Are there any high altitude adjustments. I made a different recipe last night and it spread all over my baking pan. Now i’m hesitant to try another.
Sorry to hear that! I don’t have experience cooking at high altitude, but maybe someone else will weigh in!
Wonderful recipe. These were delicious! Perfect for holiday snacking.
I’m so glad you enjoyed these! Happy Holidays!
Made these exactly per recipe and was a total mess. Should try making this yourself and you will see what I mean. Total disaster.
I’ve made these many times and they turn out! I’m sorry to hear you had a bad experience. I’d be happy to help you troubleshoot if you’d like to try them again.
Terrible to make! Dough was mushy and stuck to your hands. Other recipes I’ve tried are much better.wont do this again.
A disaster like the other commenter. Wish I had read the comments before I started.
Sorry to hear that, we love this recipe!
Is margarine or country crock butter okay?
I wouldn’t recommend it – I’d use butter.