The holiday season is approaching, and a tray of Chocolate Peppermint Kiss Cookies is a simple way to bring festive cheer. These fudgy chocolate cookies are rolled in sugar, baked until soft, and finished with a peppermint Hershey’s Kiss for a perfect balance of rich cocoa and cool mint. They’re great on a cookie tray, for gift boxes, or beside a mug of hot cocoa on chilly evenings.
Also called chocolate kiss cookies, peppermint blossoms, or candy cane kiss cookies, these treats are always a hit and tend to vanish quickly—so plan to make a double batch if you want leftovers.
Why You’ll Love This Chocolate Kiss Cookie Recipe!
These cookies combine everything you want in a seasonal treat: soft, fudgy centers, a crunchy sugar exterior, and a minty chocolate kiss in the middle. The red-and-white striped candy cane kisses give a festive look that’s perfect for holiday platters and cookie exchanges. The dough is forgiving—chill it to control spread and build flavor—so these are easy to prepare ahead of time.
- Festive appearance: The candy cane kisses make each cookie look like a little holiday ornament.
- Balanced flavors: Deep cocoa and bright peppermint pair for a rich yet refreshing bite.
- Make-ahead friendly: The dough chills well, so you can prepare it in advance.
- Always popular: These cookies are crowd-pleasers for dessert tables, parties, and gift tins.
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls and rubber spatula
- Measuring cups and spoons
- Cookie scoop (size #60) or tablespoon
- Baking sheets and parchment paper
- Wire cooling rack and oven
Key Ingredients
Butter: Use room-temperature unsalted butter for a smooth, rich dough.
Granulated and brown sugar: Granulated sugar for sweetness and the coating; brown sugar adds chewiness and depth.
Eggs: Room-temperature eggs bind the dough and add structure.
Vanilla and peppermint extract: Vanilla rounds out the flavor; a touch of peppermint gives the seasonal note—use sparingly for balance.
Dark cocoa powder: A good-quality dark cocoa delivers deep chocolate flavor.
Instant espresso powder (optional): Enhances the chocolate without adding coffee flavor.
Sugar or sprinkles: For rolling dough balls—adds sparkle and a slight crunch.
Candy Cane Hershey Kisses: Unwrapped and chilled briefly, they form the signature minty center.
Step-By-Step Instructions
1. Cream together softened butter, granulated sugar, and brown sugar in a stand mixer or with a hand mixer until light and fluffy.
2. Add eggs one at a time, then mix in vanilla and peppermint extract (if using) until evenly combined.
3. Whisk the dry ingredients—flour, salt, and baking soda—in a separate bowl. Gradually add the dry mix to the butter mixture on low speed, mixing until just combined.
4. Combine the cocoa and instant espresso powder (if using), then add to the dough in small increments. Mix on low until the cocoa is fully incorporated—avoid overmixing.
5. Cover and chill the dough for at least one hour or up to 24 hours. Chilling firms the butter and reduces spreading during baking while developing flavor.
6. Preheat the oven to 350°F. Line baking sheets with parchment paper. Portion dough using a #60 scoop or tablespoon and roll each portion into a ball. Roll each ball in granulated sugar or sprinkles for a sparkling exterior.
7. Place dough balls about 2 inches apart on the prepared sheet. Bake for 7–8 minutes, until the edges are set but the centers remain soft.
8. Immediately press an unwrapped, chilled Candy Cane Hershey Kiss into the center of each warm cookie. Let the cookies cool on the baking sheet so the kisses set without losing shape.
Make Ahead
These cookies are well suited to make-ahead planning:
- Prepare the dough and chill it up to 24 hours before baking to save time on baking day.
- Portion and roll dough into balls, then freeze them on a tray. Store frozen dough balls in an airtight container and bake from frozen—add 1–2 minutes to the bake time.
Storage
Store cooled cookies in an airtight container at room temperature for up to five days. For longer storage, freeze baked cookies in a single layer until firm, then transfer them to a freezer-safe container. Thaw at room temperature before serving.
Chocolate Kiss Cookies With Hershey’s Candy Cane Kisses
Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (optional)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup Hershey’s Special Dark cocoa powder
- 1 teaspoon instant espresso powder (optional)
- 1/4 cup granulated sugar or sprinkles for rolling
- 54 Candy Cane Hershey Kisses, unwrapped and chilled
Instructions
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla and peppermint extracts.
- Sift or whisk together flour, salt, and baking soda. Add to the wet ingredients on low speed until just combined.
- Whisk cocoa and espresso powder together, then add to the dough in small increments. Mix until incorporated without overmixing.
- Cover and chill for at least 1 hour or up to 24 hours.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop dough into #60 portions or tablespoons, roll into balls, and coat with granulated sugar or sprinkles. Place 2 inches apart on the baking sheet.
- Bake 7–8 minutes until edges are set and centers are soft. Immediately press an unwrapped, chilled Candy Cane Hershey Kiss into the center of each cookie. Allow to cool on the sheet so the kiss sets.