Chocolate Peppermint Kiss Cookies
User Reviews
5
Chocolate Peppermint Kiss Cookies
Description
The Chocolate Peppermint Kiss Cookies recipe mixes softened butter with sugars before adding egg, yolk, and vanilla. Cocoa powder, flour, baking powder, and salt create the chocolaty dough base, which must be chilled to prevent spreading during baking. Rolled in sugar, the dough balls are flattened slightly before baking until edges set and middles remain soft. Each cookie is topped with a classic peppermint candy that melts slightly but holds its form. This combination produces a tender, moist cookie with a mildly crisp sugar coating and a distinctive minty bite.
These cookies can be served warm to enjoy a gooey peppermint center or cooled for a firmer texture. They work well as festive treats or holiday cookies given their mint-chocolate pairing.
Chilling the dough is essential to keep the cookies thick and soft. If parchment paper is unavailable, use a silicone baking mat or grease the pan. Cookies can be stored several days at room temperature or frozen either baked or as dough balls for convenience.
Ingredients
- 1 cup butter softened, salted
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 egg egg and 1 egg yolk
- 3 teaspoons vanilla
- 2 cups all-purpose flour scooped and leveled
- ½ cup cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup sugar for rolling and sugar coating
- 24 Hershey Peppermint Kisses
Instructions
- In a large bowl or stand mixer, cream together on medium speed the softened butter and both sugars until blended and white and fluffy. Add egg, egg yolk and vanilla extract and blend for another minute until fully blended.
- In a medium bowl mix together flour, cocoa powder, baking powder and salt until well mixed.
- Mix the flour mixture into the mixture with butter and sugar and mix on low speed until full combined, about 3 minutes. Cover with plastic wrap and refrigerate it for 30 minutes.
- While the dough chills, preheat the oven to 350 degrees and Line a baking sheet with parchment paper or spray your pan with non stick spray.
- With a medium cookie scoop, roll cookies into 1 inch cookie balls then roll them in sugar till fully covered and place them on the baking sheet with parchment paper spacing them 2 inches apart, then flatten with your fingers to even them out a little, but don’t flatten them too much!
- Bake for 8-10 minutes until the edges are set and the middle is soft, they will not look done but they will set once out, don’t over bake!
- Remove them from the oven and allow them to cool for 3-5 minutes, then press Hersey Kiss into the middle of the cookie, gently pressing them down. Allow them to cool on the cookie sheet for another 3 minutes before transferring them to a cooling rack to cool for another 5 minutes.
- Share warm or store them in an air tight container at room temperature for up to a week, if they last that long!
Notes
- Chilling the dough before baking prevents the cookies from spreading too much, keeping them thick and soft.
- You can store baked cookies in an airtight container at room temperature for up to a week.
- Freeze baked cookies in a sealed bag for up to two months, or freeze unbaked dough balls on a baking sheet before bagging for up to three months.
- If you don’t have parchment paper, a silicone baking mat or nonstick spray can be used.
- Try different Hershey Kisses like caramel or cherry cordial for variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 192kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 128mg | 5% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 256IU | 5% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
