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 fun and eye-catching.
I actually made this recipe at my husband's request! My chocolate-stuffed cookies are always a hit with friends and family, so I used that dough here and it did not disappoint. If you're looking for another versatile chocolate dessert, try my sourdough chocolate cupcakes — you can add holiday sprinkles for any season.
Quick Look: Chocolate Peppermint Kiss Cookies
⏱️ Ready In: About 25 minutes (plus optional chill)
🔥 Bake Time: 9–11 minutes
🍽️ Serves: 20 cookies
✨ Calories: Approximately 230 per cookie
🥄 Main Ingredients: Cocoa powder, brown sugar, peppermint kisses, butter
🌿 Dietary Info: Vegetarian
💛 Why You'll Love It: Fudgy cocoa cookies topped with a festive peppermint kiss.
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Why You'll Love This Recipe
- Festive and fun: A peppermint swirl kiss pressed into a fudgy cocoa cookie is a holiday showstopper.
- Chewy with a crackle: Soft, fudgy centers with lightly crackled, sugar-rolled tops.
- Built on a favorite dough: Made with my proven chocolate-stuffed cookie dough, like my triple chocolate chunk cookies.
- A fun bake with kids: Pressing the kisses into the warm cookies is such a fun step to share.
- Great for the holidays: Perfect for cookie swaps and gifting alongside my sourdough peanut butter blossom cookies or my bright green matcha white chocolate cookies. Try my sourdough pumpkin cheesecake cookies for a perfect Thanksgiving cookie too.
Jump to:
- Quick Look: Chocolate Peppermint Kiss Cookies
- Why You'll Love This Recipe
- Ingredients
- Easy Substitutions & Variations
- How to Make Chocolate Peppermint Kiss Cookies
- Expert Tips
- What Makes This Recipe Special?
- Chocolate Peppermint Kiss Cookies FAQs
- Chocolate Peppermint Kiss Cookies Troubleshooting Guide
- Storage
- Other Christmas Dessert Recipes to Consider
- Chocolate Peppermint Kiss Cookies
Ingredients
For the dough:
- all-purpose flour + cocoa powder: The rich, chocolatey structure.
- salt + baking soda: For balance and the right spread.
- unsalted butter: The base of that soft, fudgy texture.
- brown sugar + granulated sugar: Brown for chew and depth, granulated for balance.
- egg + vanilla: Bind the dough and add flavor.
- espresso powder (optional): Deepens the chocolate flavor.
For finishing:
- peppermint kisses: The festive minty-chocolate topper.
- granulated sugar (for rolling): Gives the cookies their sparkly, crackly coating.
See recipe card for quantities.
Easy Substitutions & Variations
- Peppermint kisses: Use plain milk chocolate or white chocolate kisses if you prefer.
- Espresso powder: Leave it out if you don't have it — the cookies are still delicious.
- Butter: Salted butter works; just reduce the added salt slightly.
- Gluten-free: A 1:1 gluten-free flour blend works as a substitute.
- Double peppermint: Add ½ teaspoon of peppermint extract to the dough for extra mint.
- Festive sparkle: Roll in red or green sanding sugar or sprinkles instead of plain granulated sugar, like the finish on my brown butter sugar cookies.
- Chocolate drizzle: Once cooled, drizzle with melted dark or white chocolate, like my sourdough chocolate crinkle cookies.
How to Make Chocolate Peppermint Kiss Cookies
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.
Expert Tips
- Chill the kisses first. Pop them in the freezer for 10–15 minutes while the cookies bake so they don't melt too much when pressed in.
- Press the kiss in while warm. The residual heat softens it just enough to set the kiss without melting it flat.
- Roll generously in sugar. A good sugar coat gives the sparkly, crackly top.
- Chill the dough for thicker cookies. Optional, but 30–60 minutes gives a thicker, chewier result.
- Let the kisses set before stacking. Cool completely so they don't smudge.
What Makes This Recipe Special?
These start from a dough I already know and love — my chocolate-stuffed cookie base — so they bake up reliably fudgy and chewy every time. Topping each one with a peppermint swirl kiss turns them into a festive, eye-catching holiday cookie with that classic mint-and-chocolate combo. The sugar-rolled, crackled tops make them look bakery-made with almost no effort.
They're also versatile beyond December. The pink-and-red kisses make them perfect for Valentine's Day, winter birthdays, or any time you're craving minty chocolate. They're a beautiful addition to a holiday cookie platter next to my chewy sourdough gingerbread cookies and gingerbread latte cookies.
And if you loved these, you might also enjoy my pumpkin cheesecake cookies for a fall favorite, my matcha white chocolate cookies for a colorful winter cookie, or my triple chocolate chunk cookies if you're a chocolate lover like me.
Chocolate Peppermint Kiss Cookies FAQs
Right after baking, while the cookies are still warm. The residual heat sets the kiss in place without melting it flat.
No — chilling is optional, but 30–60 minutes gives thicker, chewier cookies.
Yes! Plain milk chocolate, dark chocolate, or white chocolate kisses work if you'd rather skip the peppermint.
Yes. Freeze baked cookies without the kisses for up to 2 months, adding kisses after gently reheating. You can also freeze them with the kisses — just thaw in the fridge, then unbag them at room temperature to avoid condensation on the kisses.
Chocolate Peppermint Kiss Cookies Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Kiss melted flat | Pressed in too late or kiss too warm. | Freeze the kisses first and press in immediately after baking. |
| Cookies spread thin | Butter too warm or dough not chilled. | Chill the dough for thicker cookies. |
| Dry, cakey cookies | Too much flour or overbaked. | Weigh the flour and pull them looking slightly soft. |
| No crackle | Under-coated in sugar. | Roll the dough balls generously in sugar. |
| Kisses smudged | Stacked before set. | Let them cool completely before stacking. |
Storage
- Store in an airtight container at room temperature for 3–4 days.
- To make ahead, bake and cool the cookies, then freeze (without kisses) for up to 2 months. Add the kisses after reheating gently so they keep their shape.
- You can also freeze them with the kisses — thaw in the fridge, then move to room temperature out of the bag to avoid condensation ruining the kisses.
Other Christmas Dessert Recipes to Consider
Did you make this recipe?
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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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