Chocolate Peppermint Kiss Cookies
These delicious Chocolate Peppermint Kiss Cookies are a mouthwatering combination of rich chocolate and smooth peppermint. They’re a festive holiday treat that is sure to be a favorite for years to come!
Peppermint Kiss Cookies
One of my childhood favorite Christmas cookies are Hershey kiss cookies – either sugar cookies or peanut butter cookies with a Hershey kiss in the middle.
Of course the original still holds a special place in my heart, but it can definitely be fun to update a classic recipe!
These chocolate peppermint kiss cookies are rich and chewy, with a mouthwatering combination of chocolate and minty flavor (but not too much mint as to overwhelm the chocolate!)
Chocolate cookies with peppermint kisses — it’s a simple recipe, but so delicious! And simple is always good when you’re trying to whip up a batch of cookies last minute during the holidays…ask me how I know…
These peppermint kiss cookies are one of my new favorites and I hope they’ll be one of yours too!
Related: Grinch Snowball Cookies
What You Need to Make Peppermint Kiss Cookies
This is a quick reference list to start your planning, with click-able shopping affiliate links (whenever possible) for your convenience in re-creating this recipe. Disclosure policy available here.
- Unsalted sweet cream butter
- Granulated sugar
- Light brown sugar
- Eggs
- Peppermint extract
- All-purpose flour
- Cocoa powder
- Salt
- Baking powder
- Baking soda
- Hershey’s Candy Cane Kisses
- Milk chocolate chips
Free printable copy of full recipe ingredients/directions available at bottom of the post. Click here to jump to recipe
How to make chocolate peppermint thumbprint cookies:
- Preheat oven to 350°F. and prep a cookie sheet with a silicone baking mat. We love and use these silicone baking mats for almost everything! They’re reusable and washable, and cookies slide right off with no baking spray needed!
- In a standing mixer, cream butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy.
- Add peppermint extract, then add eggs one at a time and mix just until incorporated.
- In a separate mixing bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda.
- Gradually add dry ingredients to your bowl of wet ingredients, 1/2 cup at a time. Mix on medium speed until well combined.
- Roll dough into small balls by hand, about the size of a ping-pong ball. Place on two prepared cookie sheets, leaving space between dough to bake.
- Bake for 8-10 minutes at 350°F, taking care not to overbake.
- While cookies are baking, melt milk chocolate chips using a double boiler or a microwave-safe bowl (be sure to only heat in 15-20 second increments, stirring between, and handle bowl with care as it may become hot).
- Remove cookies from oven and allow to cool 2-3 minutes. While cookies are still warm, gently press one peppermint kiss candy into the top of each cookie.
- Drizzle the melted chocolate over the cookies and allow chocolate to set before serving or storing.
Related: Be sure to try our Christmas Peanut Butter Blossoms too! They’re such a festive color and so chewy and delicious!
Chocolate Candy Cane Kiss Cookies
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Chocolate Peppermint Kiss Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1/4 teaspoon peppermint extract
- 1 1/2 cups flour
- 2/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 24 unwrapped peppermint kisses
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- In a standing mixer, cream butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy.
- Add peppermint extract, then add eggs one at a time and mix just until incorporated.
- In a separate mixing bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda.
- Gradually add dry ingredients to your bowl of wet ingredients, 1/2 cup at a time. Mix on medium speed until well combined.
- Roll dough into small balls by hand, about the size of a ping-pong ball. Place on two prepared cookie sheets, leaving space between dough to bake.
- Bake for 8-10 minutes at 350°F.
- While cookies are baking, melt milk chocolate chips using a double boiler or a microwave-safe bowl (be sure to only heat in 15-20 second increments, stirring between, and handle bowl with care as it may become hot).
- Remove cookies from oven and allow to cool 2-3 minutes. While cookies are still warm, gently press one peppermint kiss candy into the top of each cookie.
- Drizzle the melted chocolate over the cookies and allow chocolate to set before serving or storing.
Notes
- If you love peppermint, feel free to up the amount of peppermint extract to 1/2 teaspoon. We started conservatively with 1/4 teaspoon so as not to overwhelm the chocolate (because I'm a chocoholic!)
- We love and use these silicone baking mats for almost everything! They're reusable and washable, and cookies slide right off with no baking spray needed!
Nutrition
Pin Our Peppermint Hershey Kiss Cookies on Pinterest
More of our favorite Christmas cookie recipes:
- Valentine Pretzel Treats - February 7, 2025
- White Texas Sheet Cake - February 3, 2025
- Key Lime Pound Cake - January 31, 2025
These turned out pretty good! I’d say mine were just a touch on the dry side. But I’m wondering if it’s because I packed the Brown sugar lightly.. and My butter and sugar mix didn’t cream too well because of that.
But I will definitely make these again. I can’t wait to surprise the kids with them in the morning.
Thanks for sharing your recipe!
I’m so glad you like this recipe – thank you for letting me know!