The moment I pulled these warm Peppermint Kiss Chocolate Cookies from the oven, a rich buttery smell mingled with a nutty cocoa aroma, and the glossy surface of each cookie cracked around a melting peppermint center. After testing this recipe half a dozen times—tweaking chilling times, measuring flour precisely, and experimenting with placement—I discovered pieces of advice that transform these from good to memorable.
Why You’ll Love Peppermint Kiss Chocolate Cookies
- Rich cocoa base with a soft interior and slight crisp on the edges
- Surprising cool peppermint burst right as you bite through
- Simple dough you can make ahead and chill—no complex shaping
- A festive nod to classic holiday treats with a modern twist
A Little Background
On a drizzly December afternoon, I tried these cookies for the first time and ended up with flat discs. For rounder, thicker cookies, I let the dough chill a full hour on my cold porch—an easy tweak that paid off in structure and depth of flavor.
Key Ingredients for Peppermint Kiss Chocolate Cookies
- All-purpose flour (2¼ cups): Builds structure—spoon and level to avoid a dense dough.
- Unsweetened cocoa powder (½ cup): Delivers deep chocolate flavor; Dutch-process works great here.
- Unsalted butter (1 cup, room temp): Softens the crumb—use real butter for that rich, glossy finish.
- Granulated sugar & brown sugar (1 cup + ½ cup): Granulated for crisp edges; brown for chew and caramel notes.
- Peppermint Hershey’s kisses (48): The star—unwrapped, they press into warm cookies and hold their shape.
How to Make Peppermint Kiss Chocolate Cookies
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together 2¼ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt until evenly distributed.
- In a mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 1 cup granulated sugar, and ½ cup packed light brown sugar on medium speed until pale and fluffy, about 2–3 minutes.
- Add 2 large eggs, one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract until silky smooth.
- Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined—avoid overworking.
- Cover the dough and chill in the fridge for at least 30 minutes (I found 45 minutes gives a firmer scoop).
- Use a tablespoon scoop to form dough balls and arrange them 2 inches apart on prepared sheets for uniform baking.
- Bake for 9–10 minutes, watching for the edges to set and a gentle crackle on top.
- Immediately press an unwrapped peppermint Hershey’s kiss into the center of each hot cookie, letting it sink in for about 30 seconds (in my tests, pressing at the 9-minute mark kept the kiss intact).
- Let cookies rest on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Pro Tips & Troubleshooting
- Chill the dough uncovered so a thin skin forms—this helps maintain height as cookies bake.
- If cookies spread too much, reduce oven temp by 10°F or add a tablespoon of extra flour.
- Stir in a pinch of ground cinnamon for a warm holiday twist or swap half the kisses for dark chocolate.
- To double the batch, split dough between two mixers or work in batches to keep butter from getting too warm.
Storage & Make-Ahead Guide
Store cool cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies (unwrapped kisses) in freezer bags for up to 2 months; thaw on the counter. Refrigerate raw dough balls in a sealed container for up to 3 days, or freeze for up to one month. Always let frozen dough come to room temperature before baking to ensure even cooking. (Testing note: I kept mine in a glass jar; they stayed tender four days in.)
Serving Suggestions
Serve these Peppermint Kiss Chocolate Cookies with a dollop of whipped cream and a dusting of crushed peppermint for an elegant dessert platter. They also pair beautifully with hot cocoa, coffee, or a glass of cold milk for dipping.
Frequently Asked Questions
- How do I prevent Peppermint Kiss Chocolate Cookies from spreading too much? Chill the dough for at least 30 minutes, reduce oven temp by 10°F, or add a tablespoon of flour to firm up the dough.
- Can I substitute the peppermint Hershey’s kisses? Yes—use dark-chocolate kisses or mini chocolate chips, though you’ll lose the peppermint pop.
- What’s the best way to freeze these cookies? After cooling, place in a single layer on a baking sheet to flash-freeze, then transfer to freezer bags for up to 2 months.
- Why are my cookies dry instead of soft? Overbaking is the usual culprit; pull them at the lower end of the 9–10 minute window for a tender center.
- Can I make the dough ahead of time? Absolutely—chill dough balls up to 3 days in advance (or freeze up to one month) and bake straight from fridge or freezer.
- Which cocoa powder should I use? Natural unsweetened cocoa powder gives a bright chocolate flavor; Dutch-process will deepen color and mellow acidity.
Final Thoughts
These Peppermint Kiss Chocolate Cookies remain a holiday favorite in my kitchen—tender yet sturdy, with that signature crackle and melting mint center. I love stacking them on a platter for guests or packing a few in holiday gift boxes. Try them out, tweak as you like, and let me know how they turn out!
More Recipes You’ll Love
- Best Carrot Cake Cookies – bring warm spice and tender crumb alongside mint-chocolate vibes
- Quick Pecan Pie Cookies – share nutty sweetness that balances the rich cocoa base
- Easy Peanut Butter Cookies – simple bites with pantry staples, ideal for festive cookie trays
Peppermint Kiss Chocolate Cookies
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour spoon and level
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 0.5 cup light brown sugar packed
- 2 eggs large, room temperature
- 1 tsp vanilla extract
Add-ins
- 48 peppermint Hershey’s kisses unwrapped
Instructions
Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined.
Wet Ingredients
- In a stand mixer, beat butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each, then mix in vanilla until silky smooth.
- Reduce speed to low and gradually add dry ingredients, mixing just until combined.
Assembly & Bake
- Cover dough and chill for 30–45 minutes to firm up.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough and place 2 inches apart on sheets.
- Bake for 9–10 minutes until edges set and tops crackle softly.
- Immediately press an unwrapped peppermint kiss into the center of each hot cookie and let rest on sheet for 5 minutes.
- Transfer cookies to a wire rack to cool completely.