Get ready for the holidays with these festive chocolate peppermint kiss cookies! These jolly chocolate thumbprint cookies are flavored with peppermint and topped with a candy cane kiss.
Aren’t these merry little cookies the cutest? These chocolate peppermint kiss cookies are like a mix of my peanut butter blossoms and my peppermint bark brownies! These candy cane kiss cookies are the perfect alternative to peanut butter blossoms for the festive season, especially if you are nut-free!
If you aren’t a huge fan of peppermint or only have regular kisses, then you can make these pure chocolate! All you need to do is omit the peppermint extract and use regular Hershey’s kisses.
Why you’ll love these chocolate peppermint kiss cookies!
- They use simple pantry ingredients that you probably already have at home.
- The cookie dough is really easy to make, but you will need to let the dough chill for 1 hour.
- They’re rolled in sugar before baking, giving a sparkly finish to the cookie!
- Each thumbprint cookie is topped with a holly jolly candy cane kiss (they aren’t called holly jolly candy cane kisses, I’m just in a festive mood!)
- You can easily freeze the cookie dough so you have these peppermint chocolate thumbprint cookies on hand at all times!
- Flour: I have only tested this recipe with all purpose flour.
- Unsalted Butter: I always use European style butter in my recipes as it is much richer and creamier!
- Cocoa Powder: make sure you are using unsweetened cocoa powder!
- Peppermint Extract: be sure to use peppermint extract and not mint extract which might taste more like toothpaste.
- Candy Cane Kisses: I used candy cane kisses, but you could also use regular kisses if you prefer!
Step by Step Process
Step 1: In a large bowl, whisk together the flour, cocoa powder, salt and baking soda.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld electric mixer, cream together the butter, light brown sugar and granulated sugar. Beat on medium-high speed for 2-3 minutes until light and fluffy.
Step 3: Scrape down the sides of the bowl, making sure all of the cookie dough is getting mixed! Add the egg, vanilla extract and peppermint extract. Beat on medium high speed for 2 minutes until smooth.
Step 4: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add the milk and once again beat on low speed. Stop the mixer as soon as the dough is uniform.
Step 5: Scoop out 1 tablespoon of dough using a spoon or cookie scoop, and roll between your hands to form a ball. Roll in the extra granulated sugar. Place on a parchment lined baking sheet or plate and repeat with all of the cookie dough. Place the dough in the fridge to chill for 1 hour. While that is chilling, unwrap the kisses. Place in a freezer bag or container and place in the freezer. This is going to help the kisses not melt when you place them on the hot cookies!
Step 6: Preheat the oven to 350°Fahrenheit and line 2 baking sheets with parchment paper. Place the cookies a few inches apart on the baking sheets (they should fit on two!). Bake on the middle rack one sheet at a time for 11-13 minutes. While those are baking take out the cold kisses from the freezer. Take the peppermint cookies out of the oven and gently press a kiss in the center of each cookie. Allow the cookies to cool for 10-15 minutes on the cookie sheet, then place on a wire cooling rack to cool completely.
Recipe Tips & Tricks
- Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff and Sprinkle Flour – if you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. It’s important to have the right amount of flour in this recipe as we don’t want dry cookies.
- Chilling – the chill time is super important to get these cookies to keep their shape, so don’t skip it!
- No Melting Kisses – one issue you can run into with kiss cookies is the kiss melting once you place it on the cookie. To stop this from happening I recommend freezing your candy cane kisses for 1 hour, while the dough is chilling.
Frequently Asked Questions
Yes you can! I’ve tested these without peppermint extract and using regular Hershey’s kisses and they are just as delicious.
Yes you do. This dough is quite sticky and will spread if it is baked without being chilled first.
You don’t, you can just roll them into cookie dough balls and then chill. I think the sugar gives them a nice sparkly finish though!
Try these cookie recipes next!
Have you made this recipe? Please rate the recipe below! Don’t forget to follow me on Instagram @alpineella and Pinterest!
Chocolate Peppermint Kiss Cookies
- 2 cups all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- 1 tablespoon whole milk
- ¼ cup granulated sugar for rolling
- 23 candy cane kisses
- In a small bowl, whisk together the flour, cocoa powder, baking soda and kosher salt. Set aside.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter and both sugars. Cream on medium-high speed for 2 minutes until light and fluffy.
- Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Add the egg, vanilla extract and peppermint extract. Beat on medium-high speed for 1 minute.
- Stop the mixer and add the dry ingredients. Mix on low speed, then add the tablespoon of milk. Stop the mixer once everything is combined, you don't want to over-mix it!
- Scoop out 1 tablespoon of cookie dough and roll between your hands to form a ball. Roll the cookie dough ball in the extra granulated sugar, then place on a parchment lined baking sheet or plate. Repeat with all of the dough, you should get 22-24 cookies.
- Chill the cookies in the fridge for 1 hour. While those are chilling, unwrap the kisses. Place them in a freezer safe container and place in the freezer while the cookie dough is chilling. This will help them not melt!
- After 1 hour, preheat the oven to 350°Fahrenheit/175°Celsius and line 2 baking sheets with parchment paper. Place the cookies on the sheet, leaving a few inches of space between each cookie. Bake 1 sheet at a time for 11-13 minutes in the middle of the oven. While baking, take the kisses out of the freezer.
- Take the cookies out of the oven, they should look set with some cracks. Immediately press a kiss in the center of each cookie, pressing down gently so it sticks. Bake the other sheet of cookie dough and repeat.
- Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
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