Chocolate Peppermint Kiss Cookies
These peppermint kiss cookies are easy to make. The chocolate and candy cane combination is so pretty and delicious, too!
Servings: 40
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 at least 40 candy kisses (you may need more, depending on how large you make the cookies) and set the candy aside. 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 balls (generous one 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 very lightly press candy cane kisses into the center of each cookie. Don't press too hard; this may cause the cookie to get cracks.
- 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.
Video
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
Serving: 1cookie | Calories: 101kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 18mg | Potassium: 21mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 149IU | Calcium: 6mg | Iron: 0.4mg
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