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Peppermint Kiss Chocolate Cookies

Peppermint Kiss Chocolate Cookies That Melt in Your Mouth

Discover the irresistible Peppermint Kiss Chocolate Cookies that combine chewy texture with a minty center for a festive treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.75 cups all-purpose flour Provides structure; spoon and level for accuracy.
  • 0.75 cups unsweetened cocoa powder Infuses rich chocolate flavor; opt for dark cocoa for added depth.
  • 1 teaspoon baking soda Acts as a leavening agent; freshness is key for proper rise.
  • 0.5 teaspoon salt Balances sweetness; a pinch enhances overall flavor.
  • 0.5 cups unsalted butter At room temperature for easy mixing.
  • 0.5 cups granulated sugar Sweetens and gives structure.
  • 0.5 cups light brown sugar Contributes moisture and caramel notes.
  • 2 eggs Large and at room temperature for the best emulsion.
  • 1 teaspoon vanilla extract Enhances flavor; pure vanilla is always the better choice.
For the Topping
  • 24 Peppermint Hershey's kisses (unwrapped) Adds a festive touch and minty flavor.

Equipment

  • stand mixer
  • Medium bowl
  • baking sheets
  • parchment paper
  • tablespoon

Method
 

Step-by-Step Instructions for Peppermint Kiss Chocolate Cookies
  1. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt until well combined.
  2. In a stand mixer, beat the unsalted butter, granulated sugar, and light brown sugar until pale and fluffy, about 2 to 3 minutes.
  3. Add the eggs one at a time and mix thoroughly, then add vanilla extract and beat until well combined.
  4. Gradually add the dry ingredients while mixing on low until combined; the dough should be slightly sticky.
  5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 to 45 minutes.
  6. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
  7. Scoop balls of dough using a tablespoon and place them 2 inches apart on the prepared baking sheets.
  8. Bake for 9 to 10 minutes until the edges are set and the tops show slight cracks.
  9. Immediately press an unwrapped peppermint kiss into the center of each cookie and let sit for 5 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

These cookies can be stored at room temperature in an airtight container for up to 4 days. For longer storage, freeze the dough or cookies for maximum freshness.

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