Chocolate Peppermint Kiss Cookies
Chocolate Peppermint Kiss Cookies are chewy cocoa cookies rolled in sugar and topped with a peppermint chocolate kiss. Festive, fudgy, and perfect for the holidays, they make a stunning addition to any cookie platter.
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.
Notes
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
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.
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.
Nutrition
Calories: 230kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 35mgSodium: 176mgPotassium: 74mgFiber: 1gSugar: 18gVitamin A: 284IUCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!
