Chocolate Peppermint Kiss Cookies are one of my favorite holiday bakes: rich, fudgy cocoa cookies rolled in sugar and topped with a festive peppermint kiss. They’re chewy in the center with just the right amount of crackle on top, and the minty chocolate swirl makes them so fun and eye-catching.
I actually made this recipe per my husband's request! My chocolate-stuffed cookies are always a hit with friends and family, so I used that dough to make these, and it did not disappoint! They always disappear quickly from a cookie platter, and the combination of chocolate and peppermint just feels like Christmas in every bite.
These cookies shine during the winter holidays, especially Christmas. They’re perfect for cookie swaps, holiday parties, or as a festive homemade gift wrapped in a tin. I also love making them with my kids; pressing the peppermint kisses in the warm cookies is such a fun step to share.
But you don’t have to wait until December! They work beautifully for winter birthdays, Valentine’s Day with their pink-and-red colors, or any time you’re craving a minty chocolate treat.
If you loved these Chocolate Peppermint Kiss Cookies, you might also enjoy my chewy pumpkin cheesecake cookies for a fall favorite, my matcha white chocolate cookies for a colorful winter cookies, or my triple chocolate chunk cookies if you are a chocolate lover like me.
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Ingredients
For the dough
- all-purpose flour
- cocoa powder
- salt
- baking soda
- unsalted butter
- brown sugar
- granulated sugar
- egg
- vanilla extract
- espresso powder (optional)
For finishing
- peppermint kisses
- granulated sugar (for rolling)
See recipe card for quantities.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make the dough: Cream butter and sugars, then mix in egg, vanilla, and espresso powder. Stir in the dry ingredients and fold in the chocolate chips.
Step 2: Scoop & chill: Scoop 2-tablespoon dough balls (about 40g each) and chill for 30–60 minutes for thicker cookies. (chilling isn't required)
Step 3: Bake: Arrange on a lined baking sheet and bake at 350°F (175°C) for 9–11 minutes, until edges are set but centers look slightly soft.
Step 4: Top with kisses: Immediately press a peppermint kiss into the center of each warm cookie. Cool on the tray for 5 minutes before transferring.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Peppermint kisses: Use plain milk chocolate kisses or white chocolate kisses if you prefer.
- Espresso powder: Leave it out if you don’t have it; the cookies will still be delicious.
- Butter: Salted butter can be used, just reduce added salt slightly.
- Gluten-free: A 1:1 gluten-free flour blend works as a substitute for the all-purpose flour.
Variations
- Double peppermint: Add ½ teaspoon of peppermint extract to the dough for extra mint flavor.
- Festive sparkle: Roll cookies in red or green sanding sugar (or sprinkles) instead of plain granulated sugar.
- Chocolate drizzle: Once cooled, drizzle melted dark or white chocolate over the cookies.
Equipment
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Storage
These cookies keep well in an airtight container at room temperature for 3–4 days.
To make them ahead, bake and cool the cookies, then freeze (without kisses) for up to 2 months. Add the kisses after reheating gently in the oven so they keep their shape.
I have also frozen them with the kisses, and they thawed just fine. Just thaw in the refrigerator before moving to room temperature. When moving to room temperature, take them out of the bag to avoid condensation ruining the kisses.
Audrey's Tip
Chill your peppermint kisses before baking so they don’t melt too much when pressed into the warm cookies. Pop them in the freezer for 10–15 minutes while the cookies bake.
Related
Looking for other recipes like this? Try these:
Chocolate Peppermint Kiss Cookies
Equipment
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen Scale
- Cookie scoop
- Baking sheets
- Parchment Paper
- Wire cooling rack
Ingredients
- 300 g all-purpose flour 2 ½ cups
- 50 g cocoa powder ½ cup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 227 g unsalted butter room temperature (1 cup)
- 220 g brown sugar 1 cup, packed
- 100 g granulated sugar ½ cup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ teaspoon espresso powder optional
- Peppermint kisses
Instructions
- Prep the dough: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add the egg, vanilla, and espresso powder (if using), and mix until smooth. Gradually stir in the dry ingredients, followed by the mini chocolate chips. Chill dough for at least 1 hour (optional).
- Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape & roll: Scoop about 1 ½ tablespoons of dough and roll into balls. Coat each ball in granulated sugar, then place on the baking sheet about 2 inches apart.
- Bake: Bake for 9-11 minutes, until the edges are set and the tops are cracked. Remove from the oven and immediately press a peppermint kiss into the center of each cookie. The cookies will crack slightly around the kiss!
- Cool: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let kisses firm up before stacking or storing.
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