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Chocolate Peppermint Kiss Cookies Recipe

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★★★★★

4.9 from 57 reviews

These Chocolate Peppermint Kiss Cookies are rich, fudgy chocolate cookies rolled in sugar and topped with a festive peppermint Hershey’s Kiss. Perfect for the holiday season, they combine a soft cocoa-flavored cookie with the cool minty burst of a candy cane kiss, creating a delightful treat that’s both visually appealing and delicious.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
  • 1/2 cup (40 g) Dutch process cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup (168 g) unsalted butter, softened
  • 3/4 cup (165 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 2 egg yolks, at room temperature
  • 1 tsp vanilla extract

Toppings

  • 34 Candy Cane Hershey Kisses, frozen
  • 1/4 cup (50 g) granulated sugar for rolling dough balls

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking. This ensures an even baking environment for the cookies.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set aside to combine well and ensure no lumps remain.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This step introduces air into the dough for a tender texture.
  4. Add Egg Yolks and Vanilla: Beat in the two room temperature egg yolks one at a time, followed by the vanilla extract, mixing until fully incorporated. This enriches the dough and enhances flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to keep the cookies tender.
  6. Roll Dough in Sugar: Scoop the dough using a tablespoon or cookie scoop and roll each ball in the 1/4 cup granulated sugar until fully coated. This sugar coating adds a slight crunch and sparkle to the cookies’ exterior.
  7. Arrange on Baking Sheets: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the cookies are set but still soft in the center. Avoid overbaking to maintain a chewy texture.
  9. Add Hershey Kisses: Immediately after removing the cookies from the oven, press one frozen Candy Cane Hershey Kiss into the center of each cookie. The chocolate will soften and gently melt onto the warm cookie, creating a festive centerpiece.
  10. Cool and Serve: Allow the cookies to cool on the baking sheets for at least 5 minutes to set before transferring them to wire racks to cool completely. Enjoy once fully cooled.

Notes

  • Freezing the Hershey Kisses before placing them on cookies helps them retain their shape and prevents excessive melting.
  • For best results, use Dutch process cocoa powder to get a richer, deeper chocolate flavor.
  • You can store these cookies in an airtight container at room temperature for up to 5 days.
  • If you want softer cookies, slightly underbake them and let them finish setting as they cool.
  • Rolling dough balls in granulated sugar adds a nice texture contrast and a bit of sparkle to the finished cookies.

Keywords: chocolate peppermint cookies, Hershey kiss cookies, holiday cookies, peppermint chocolate desserts, festive cookies

Find it online: https://busyrecipe.com/chocolate-peppermint-kiss-cookies-recipe/