Peppermint Kiss Chocolate Cookies
Silky-smooth chocolate cookies with golden edges and a melting peppermint center. The dough chills for structure and depth, yielding tender, slightly crisp bites perfect for holiday baking.
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.
Notes
Chilling the dough uncovered for at least 30 minutes helps cookies hold their shape and develop deeper flavor.
Remove the cookies from the oven at the lower end of the bake time for a tender, slightly fudgy center.
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.