The Best Peppermint Kiss Chocolate Cookies: A Festive Holiday Recipe
Discover the magic of the holiday season with these exquisite Peppermint Kiss Chocolate Cookies. These aren’t just any cookies; they are a delightful symphony of rich, deep chocolate and refreshing peppermint, perfectly crafted for your festive celebrations. Imagine a chewy, melt-in-your-mouth chocolate cookie, lightly rolled in sparkling sugar, and crowned with a delightful peppermint kiss. Each bite encapsulates the spirit of Christmas, making them an indispensable addition to your holiday dessert spread.
Searching for the ultimate Christmas cookie recipe this year? Look no further! These Peppermint Kiss Chocolate Cookies are a simple yet incredibly satisfying treat, bursting with rich cocoa flavor and a refreshing hint of peppermint. They are so easy to make, even for novice bakers, making them an ideal choice for the busy holiday season. Whether you’re participating in a lively cookie exchange, contributing to a festive bake sale, or simply looking to fill your home with the joyous aroma of fresh-baked goodies, these chocolate peppermint cookies are guaranteed to be a showstopper on any holiday cookie tray. Their vibrant colors and delicious taste make them truly irresistible.
For more delightful holiday recipes to complement your baking repertoire, explore these delicious options:
- Festive Gingerbread Crinkle Cookies
- Frosted Gingerbread Cookies With Cream Cheese
- Easy Dark Chocolate Peppermint Bundt Cake Recipe
Why These Peppermint Kiss Chocolate Cookies Will Be Your New Holiday Favorite
There are countless reasons to fall in love with these Peppermint Kiss Chocolate Cookies. Here’s a deeper dive into why this recipe will earn a permanent spot in your annual holiday baking traditions:
The Quintessential Christmas Cookie: These cookies taste like Christmas in a bite! The timeless combination of rich chocolate and cool, refreshing peppermint is a holiday classic for a reason. It evokes cozy memories and festive cheer, making these cookies a truly seasonal treat that everyone will adore. They’re perfect for bringing joy to any gathering.
A Dazzling Holiday Spin: The vibrant red and white swirls of the peppermint candy kisses add a beautiful, festive pop of color to the top of each cookie. This eye-catching detail makes them not only delicious but also visually appealing, instantly elevating your holiday cookie platter. They’re like little edible decorations!
Ideal for Cookie Exchanges & Swaps: This recipe yields over two dozen cookies, making it absolutely perfect for any cookie swap or exchange. You’ll have plenty to share with friends and family, and these cookies are sure to stand out among the rest. Prepare to be asked for the recipe!
Simply Perfect in Every Way: From their satisfyingly chewy base to the decadent, melt-in-your-mouth chocolate flavor, these cookies are a masterpiece of texture and taste. The contrast of the soft cookie with the firm yet melty peppermint kiss creates an unforgettable experience that will have everyone reaching for another.
Effortless Baking for Delicious Results: Despite their gourmet appeal, this recipe is incredibly straightforward and requires minimal effort to whip up. You don’t need to be an experienced baker to achieve perfect results, making it accessible and enjoyable for everyone. Spend less time stressing in the kitchen and more time enjoying the holidays!
Essential Ingredients for Perfect Peppermint Kiss Chocolate Cookies
To help you prepare for your baking adventure, I’ve highlighted some key ingredients you’ll need for these irresistible Peppermint Kiss Chocolate Cookies. Some might already be staples in your pantry, while others might require a quick trip to the grocery store. For the complete list of quantities and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this post!
All-purpose flour: Crucial for the structure of your cookies. Make sure it’s spooned and leveled for accurate measurement, as too much flour can result in dry cookies.
Dutch process cocoa powder: While any good quality cocoa powder will work, Dutch process cocoa offers a darker color and a smoother, less bitter chocolate flavor that truly elevates these cookies. For the best quality and richest chocolate taste, I highly recommend brands like King Arthur or Ghirardelli. A black cocoa powder can also be used for an even darker, more intense chocolate profile.
Ground cinnamon: Just a tiny pinch of cinnamon adds a subtle warmth and depth that beautifully complements the chocolate and peppermint, enhancing the overall festive flavor without overpowering it. It’s a secret ingredient that makes a big difference.
Unsalted butter: Using unsalted butter gives you complete control over the salt content in your cookies. If you only have salted butter on hand, simply reduce the added salt in the recipe by ¼ teaspoon. Remember, softened butter is key for achieving that light and fluffy texture when creamed with sugar.
Dark brown sugar: I personally prefer dark brown sugar for its richer, deeper molasses flavor and its contribution to a chewier cookie texture compared to light brown sugar. However, if light brown sugar is all you have, it will still work wonderfully.
Large eggs: This recipe calls for both a whole large egg and an additional egg yolk. The extra egg yolk helps create a more tender and chewy cookie, adding richness and moisture that is crucial for the perfect texture. Ensure your eggs are at room temperature for optimal mixing.
Hershey’s candy cane kisses: These iconic candies are the star of the show! Their distinctive peppermint flavor and festive appearance make these cookies truly special. I found mine easily at Walmart, but you can also find them through this link to the exact ones I purchased. Don’t forget to unwrap and freeze them before use – this prevents them from melting too quickly when pressed into the warm cookies.
Crafting Your Peppermint Kiss Chocolate Cookies: A Step-by-Step Guide
Making these delightful Peppermint Kiss Chocolate Cookies is a simple and enjoyable process. Follow these easy steps to bake a batch of holiday cheer that will impress everyone. Remember, preparation is key, so gather all your ingredients and tools before you begin!
- Preparation is Key: Begin by preheating your oven to 350 degrees Fahrenheit (175°C). Line two standard baking sheets with parchment paper. This prevents sticking and makes for easy cleanup. While your oven preheats, make sure your Candy Cane Hershey Kisses are unwrapped and placed in the freezer; this helps them hold their shape when pressed into warm cookies.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together your all-purpose flour, Dutch process cocoa powder, ground cinnamon, baking powder, baking soda, and salt. Use a fork or a whisk to ensure all ingredients are thoroughly combined and there are no lumps. Set this bowl aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened unsalted butter and packed dark brown sugar until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes on medium-high speed. This step incorporates air, making your cookies tender.
- Add Eggs and Vanilla: Stop the mixer and scrape down the sides and bottom of the bowl to ensure everything is evenly mixed. Add the whole large egg and mix on medium speed for about 30 seconds until just combined. Repeat this step with the additional large egg yolk, mixing for another 30 seconds. Finally, add the vanilla extract on low speed and mix until fully incorporated.
- Incorporate Dry into Wet: With the mixer on low speed, gradually add the whisked dry ingredients into the wet mixture. Mix just until all the flour streaks have disappeared. Be careful not to overmix, as this can lead to tough cookies.
- Forming and Coating Dough Balls: Using a 1 or 2 tablespoon cookie scoop, portion out the cookie dough into uniform balls. Roll each dough ball generously in granulated sugar. This sugar coating gives the cookies a beautiful sparkle and a delightful crisp texture around the edges.
- Baking to Perfection: Arrange the sugar-coated dough balls on your prepared baking sheets, leaving about 2-3 inches of space between each to allow for spreading. Bake for 7-8 minutes. For the best results and a perfectly chewy center, start checking your cookies at the 7-minute mark. They should be just set at the edges. You will likely need to bake in two batches if you only have two baking sheets.
- Adding the Peppermint Kisses: This is the fun part! Immediately after removing the cookies from the oven, gently but firmly press a frozen Candy Cane Hershey Kiss into the center of each warm cookie. The residual heat from the cookie will slightly soften the kiss, allowing it to adhere beautifully without fully melting.
- Cooling for Optimal Setting: Allow the cookies to cool completely on the baking sheets. This crucial step ensures that the Hershey Kisses set properly and prevents them from falling off or getting smudged when you move the cookies. Once fully cooled, transfer them to a wire cooling rack if desired.
Tools to Help You Make Peppermint Kiss Chocolate Cookies with Ease
Having the right tools can make all the difference in your baking experience, ensuring smooth preparation and perfect results every time. Here’s a list of the essential kitchen tools I use to create these delightful Peppermint Kiss Chocolate Cookies:
- Baking Sheets: You’ll need two baking sheets, ideally standard half-sheet size, lined with parchment paper. Parchment paper is essential for preventing sticking and ensuring even baking, as well as making cleanup a breeze.
- Mixing Bowls: A large bowl for the wet ingredients and a medium bowl for whisking together the dry ingredients. Having separate bowls helps ensure that your dry ingredients are evenly distributed before being added to the wet mixture. I’ve linked a versatile set for convenience.
- Stand Mixer or Hand Mixer: A stand mixer fitted with a paddle attachment is ideal for creaming the butter and sugar, providing consistent results. If you don’t have a stand mixer, a good quality hand mixer will work just as well.
- Rubber Spatula: Indispensable for scraping down the sides and bottom of your mixing bowl. This ensures all ingredients are thoroughly incorporated and prevents any unmixed pockets of flour or butter.
- Cookie Scoop: A 1 or 2 tablespoon cookie scoop is highly recommended for forming uniform dough balls. This ensures all your cookies bake evenly and have a consistent size, which is especially important for presentation during holiday cookie swaps.
- Measuring Cups and Spoons: Accurate measuring is critical in baking. Make sure you have a complete set of dry measuring cups (for flour, sugar, cocoa) and measuring spoons (for cinnamon, baking powder, baking soda, salt, vanilla extract).
- Whisk or Fork: For combining the dry ingredients thoroughly before adding them to the wet mixture. This step ensures that leavening agents and spices are evenly distributed throughout the dough.
- Cooling Rack: While optional, a wire cooling rack allows air to circulate around the cookies, helping them cool down completely and preventing the bottoms from becoming soggy. It’s especially useful for allowing the Hershey Kisses to fully set.
Frequently Asked Questions About Peppermint Kiss Chocolate Cookies
Got questions about making these festive cookies? Here are some common inquiries and helpful answers to ensure your baking experience is a success:
Can I use regular cocoa powder instead of Dutch process cocoa powder?
Yes, you certainly can use regular unsweetened cocoa powder, and your cookies will still be delicious. However, Dutch process cocoa powder is highly recommended because it has a milder, less acidic flavor and a darker color, which contributes to the deep, rich chocolate taste and beautiful appearance of these cookies. Using regular cocoa might result in a slightly lighter color and a more intense, slightly bitter chocolate flavor.
Can I use salted butter instead of unsalted butter?
You can, but it’s generally best to use unsalted butter in baking recipes. This allows you to control the exact amount of salt in your cookies. If salted butter is your only option, omit the additional salt called for in the recipe (¾ teaspoon) or reduce it to about ¼ teaspoon to avoid overly salty cookies. Ensure it’s softened to room temperature for proper creaming.
Can I substitute brown sugar with white sugar?
While you *can* substitute, brown sugar plays a crucial role in these cookies. Its molasses content contributes to a chewier, moister texture and a richer, more complex flavor. Using only white granulated sugar will likely result in a crisper cookie with a flatter taste profile, so it’s best to stick with brown sugar if possible for the intended texture and flavor.
How do I prevent the cookies from spreading too much during baking?
Several factors can cause cookies to spread. To minimize spreading, ensure your butter is softened but not melted (which can make dough too soft). Chilling the cookie dough in the refrigerator for about 30 minutes before scooping and rolling can also significantly help. Additionally, make sure your oven is fully preheated to the correct temperature, and avoid placing dough on warm baking sheets.
What if I can’t find Candy Cane Hershey Kisses?
If Candy Cane Kisses are out of season or unavailable, you have a few options! You can use regular Hershey Kisses and sprinkle the warm cookies with crushed peppermint candies or candy canes right after pressing in the chocolate. Alternatively, you could use a small square of white chocolate or a mini dark chocolate bar, and still add the crushed peppermint for that festive touch.
Can I make the cookie dough ahead of time?
Absolutely! This dough is excellent for making ahead. You can prepare the dough, form it into balls, roll them in sugar, and then chill them in the refrigerator for up to 3 days. When ready to bake, simply place them on baking sheets and proceed with the baking instructions. You can also freeze the dough balls for up to 3 months; just add a couple of extra minutes to the baking time when baking from frozen.
Storing and Freezing Your Peppermint Kiss Chocolate Cookies
Proper storage is key to enjoying your Peppermint Kiss Chocolate Cookies for as long as possible. To maintain their freshness and delightful texture, store them in an airtight container at room temperature. They will stay perfectly delicious for up to one week. If you’re planning to enjoy them beyond that, or if you’ve made a large batch for future enjoyment, freezing is an excellent option.
Freezing Peppermint Kiss Chocolate Cookies for Long-Lasting Freshness
Freezing these cookies is a fantastic way to extend their shelf life and have delicious treats readily available whenever a craving strikes. To freeze your baked Peppermint Kiss Chocolate Cookies effectively, first ensure they have cooled completely and the Hershey Kisses are fully set. Arrange the cooled cookies in a single layer on a baking sheet and place them in the freezer for about 30-60 minutes, or until they are solid. This “flash freezing” step prevents them from sticking together. Once frozen solid, transfer the cookies to a sealed, freezer-safe container or a large zip-top bag. For added protection and to prevent freezer burn, you can separate layers of cookies with pieces of parchment paper. Label the container with the date. Frozen cookies can be stored for up to three months without losing their quality. When you’re ready to enjoy them, simply thaw the cookies in the refrigerator overnight or at room temperature for a few hours before serving. They’ll taste just as fresh as the day they were baked!
More Holiday Baking Delights You’ll Love
If you’re anything like us, the holiday season is synonymous with baking. Beyond these delicious peppermint kiss cookies, there are so many other festive treats to explore. Here are a few more favorites that feature classic holiday flavors and are perfect for sharing:
We hope you enjoy baking these festive Peppermint Kiss Chocolate Cookies as much as we do! Their rich flavor, chewy texture, and vibrant holiday appeal make them a perfect treat for any occasion. Whether you’re sharing them with loved ones or savoring them yourself, these cookies are sure to bring a smile to your face. Don’t forget to **LEAVE A 5-STAR REVIEW AND A COMMENT** if you love the recipe or have any questions. Your feedback is incredibly valuable!
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Recipe
Peppermint Kiss Chocolate Cookies
Molly Murphy
Pin Recipe
26
Cookies
Ingredients
For the cookies
-
1 ½
cups
all-purpose flour
spooned and leveled -
1
teaspoon
corn starch -
½
cup
Dutch process cocoa powder
(I use King Arthur) -
1
teaspoon
ground cinnamon -
¾
teaspoon
baking powder -
½
teaspoon
baking soda -
¾
teaspoon
salt -
¾
cup
unsalted butter
room temperature -
1
cup
dark brown sugar
packed -
1
large egg
at room temperature -
1
large egg yolk
room temperature -
1
teaspoon
vanilla extract -
32-35
Candy Cane Hershey Kisses
unwrapped and frozen -
½
cup
granulated sugar
for rolling
Instructions
-
Preheat the oven to 350 degrees F (175°C) and line 2 baking sheets with parchment paper. Set aside.
-
Ensure your Hershey Kisses are unwrapped and placed in the freezer. This is a crucial step to prevent them from melting too quickly.
-
In a small to medium-sized bowl, combine the all-purpose flour, Dutch process cocoa powder, corn starch, ground cinnamon, baking powder, baking soda, and salt. Whisk with a fork until well combined. Set aside.
-
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter and packed dark brown sugar on medium-high speed until the mixture is light and fluffy, typically about 2-3 minutes.
-
Scrape down the sides and bottom of the bowl to ensure even mixing. Add the whole large egg and mix on medium speed for about 30 seconds until fully incorporated. Then, add the large egg yolk and mix for another 30 seconds.
-
Reduce the mixer speed to low. Add the vanilla extract and mix just until combined, being careful not to overmix.
-
Gradually add the previously mixed dry ingredients into the wet ingredients on low speed. Mix only until the dry ingredients are just incorporated and no flour streaks remain. Again, avoid overmixing.
-
Using a 1 or 2 tablespoon cookie scoop, form the cookie dough into uniform balls. This recipe yields approximately 12 dough balls per cookie sheet.
-
Roll each dough ball generously in granulated sugar until it is evenly coated. Arrange the coated dough balls on the prepared baking sheets, ensuring they are spaced about 2-3 inches apart. You will likely use one pan twice due to the yield.
-
Bake the cookies for 7-8 minutes. For the best results – a perfectly soft and chewy cookie – start checking them at the 7-minute mark, as they bake quite quickly.
-
As soon as you remove the cookies from the oven, gently but firmly press a frozen Candy Cane Hershey Kiss into the center of each warm cookie. The warmth will help it adhere.
-
Let the cookies cool completely on the baking sheets. This crucial step allows the Hershey Kiss to properly set and harden, preventing it from falling off or getting smudged when you move the cookies. Once set, transfer them to a cooling rack to finish cooling if desired.
Tried this recipe?
Let us know how it was!