Soft Chocolate Peppermint Kiss Cookies for the Holidays

Chocolate Peppermint Kiss Cookies are a festive favorite for the holiday season. These cookies pair deep chocolate with bright peppermint for a classic, irresistible flavor combination. With a slightly crisp exterior and a soft, tender center, each cookie is finished with a creamy peppermint Kiss pressed into the middle for a beautiful, seasonal touch.

These cookies are easy to make and ideal for cookie exchanges, holiday gift boxes, goodie plates, or giveaways. If you want to bake them outside the holiday period, plan ahead and keep a supply of candy cane Kisses on hand since those seasonal candies are often only stocked for a short time.

Why This Recipe Works

1. Easy: A straightforward cookie recipe that is great to make with kids or for a relaxed baking session.
2. Simple ingredients: Most pantry staples are used. The only specialty item is the peppermint Kisses.
3. Chocolatey: This recipe combines unsweetened cocoa and melted chocolate for a rich chocolate base.
4. Festive: The chocolate and peppermint pairing and the decorative Kiss make these cookies feel holiday-ready.

Ingredients for Chocolate Peppermint Kiss Cookies

Prepare the following items before you start:

• Dry ingredients: all-purpose flour, baking powder, unsweetened cocoa powder, and salt.
• Butter: unsalted, softened.
• Sugars: granulated sugar and light brown sugar for tender, slightly chewy cookies.
• Egg: one large egg at room temperature to help the dough come together smoothly.
• Vanilla extract: use pure vanilla, or substitute peppermint extract for stronger peppermint flavor (use peppermint, not mint).
• Semi-sweet chocolate: chocolate chips, melted.
• Hershey’s Candy Cane Kisses: one per cookie to press into the warm cookie after baking.

How To Make Chocolate Peppermint Kiss Cookies

1. Preheat: Heat the oven to 350°F (180°C). Line baking sheets with parchment or silicone liners.
2. Mix dry ingredients: Sift together the all-purpose flour, baking powder, unsweetened cocoa powder, and salt into a bowl and set aside.
3. Cream butter and sugars: In a large bowl, beat the softened butter with granulated sugar and light brown sugar until light and fluffy, about 2 minutes. Add the egg and vanilla extract and mix until smooth.
4. Add melted chocolate: Melt the semi-sweet chocolate chips and incorporate into the wet ingredients, mixing until combined.
5. Combine dough: Gradually add the dry ingredients to the wet mixture and mix on low speed just until there are no large pockets of dry flour.
6. Form cookies: Use a small cookie scoop or tablespoon to portion the dough. Roll each portion into a ball and roll in a little granulated sugar for a sparkly finish. Arrange on the prepared baking sheets about 2 inches apart.
7. Bake: Bake for about 9 minutes, rotating the pans halfway through to ensure even baking. The center should still look slightly soft when removed from the oven.
8. Press Kisses: After removing the cookies from the oven, let them rest on the baking sheet for 3–5 minutes. Gently press an unwrapped Candy Cane Kiss into the center of each warm cookie. The cookie will crack slightly around the Kiss—this is normal and attractive. Allow the cookies to cool completely before serving.

Tips for Best Results

• If the dough becomes too warm while forming balls, chill it briefly to firm up for easier shaping.
• Substitute chocolate chips with chopped chocolate chunks for a more rustic texture.
• Use peppermint extract in place of vanilla for a more pronounced mint flavor, but be careful—peppermint can be potent, so add a little at a time.
• A cookie scoop produces uniform cookies and consistent baking times.
• Customize the dough by adding chopped nuts, a pinch of espresso or instant coffee powder for depth, or your favorite mix-ins.
• Hershey’s Candy Cane Kisses are seasonal; if you want to bake year-round, stock up when they are available and store in a cool, dry pantry.

Storage and Freezing

After the cookies cool completely, store them in an airtight container at room temperature for up to 5 days. To freeze baked cookies, place them in freezer-safe containers or bags for up to 2 months and thaw at room temperature before serving. You can also freeze scooped dough balls on a parchment-lined sheet for about 30 minutes, then transfer them to a freezer bag; bake from frozen, adding a few minutes to the baking time.

Recipe at a Glance

• Prep time: 15 minutes
• Cook time: 9 minutes
• Total time: 25 minutes
• Yield: about 32 cookies

Ingredients (detailed)

• 1 3/4 cups (210 g) all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup (113 g) unsalted butter, softened (1 stick)
• 1/2 cup granulated sugar, plus extra for rolling
• 1/2 cup light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract (or peppermint extract, to taste)
• 1/2 cup semi-sweet chocolate chips, melted
• 32 Hershey’s Candy Cane Kisses

Instructions (concise)

1. Preheat oven to 350°F (180°C). Line baking sheets.
2. Sift flour, baking powder, cocoa, and salt; set aside.
3. Cream butter and sugars until light. Add egg and extract; mix.
4. Stir in melted chocolate. Add dry ingredients until just combined.
5. Portion dough, roll in sugar, and place on sheets 2 inches apart.
6. Bake 9 minutes. Cool briefly, press a Kiss into each cookie, then cool completely.

Nutrition (per cookie, approximate)

Calories: 122 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 5 g | Sugar: 8 g

These Chocolate Peppermint Kiss Cookies are a simple, crowd-pleasing holiday treat. They bake quickly, look lovely on cookie platters, and make charming gifts. Enjoy baking and sharing them with friends and family this season.