Chocolate Peppermint Kiss Cookies

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!

Ingredients Needed

• 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.