Chocolate Peppermint Kiss Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
9 mins
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Total Time
20 mins
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Servings
18
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Calories
226 kcal
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Course
Dessert
Chocolate Peppermint Kiss Cookies
Description
Chocolate Peppermint Kiss Cookies feature a dough made from butter, cashew butter, and cocoa powder, enriched with brown and white sugars for balanced sweetness. The batter is thick but becomes glossy and smooth after folding in dry ingredients, indicating proper mixing for the right cookie texture. After shaping and rolling in sugar, the cookies bake briefly until the centers firm but stay chewy. The warm cookies are topped with peppermint Hershey Kisses immediately after baking so the chocolate partially melts and adheres well, creating a distinct mint-chocolate finish. These cookies can be refrigerated for a chewier texture or stored at room temperature while maintaining softness by adding a bread slice to absorb moisture.
Ingredients
- ½ cup butter 1 stick, softened
- ¾ cup cashew butter or almond butter
- ¾ cup brown sugar packed
- ¼ cup white sugar
- ½ tsp vanilla extract
- 1 egg
- ½ tbsp milk
- ½ tsp baking soda
- 1 pinch salt
- ½ cup cocoa powder
- 1 ⅓ cup all-purpose flour
- ⅓ cup white sugar for rolling
- 18 peppermint Hershey Kisses
Instructions
- Preheat the oven to 350°F.
- In a large bowl, use a hand mixer to cream butter (room temperature) and cashew butter together.
- Mix until combined. Scrape down the sides of the bowl and add the brown sugar, sugar, peppermint extract and vanilla. Beat again until fluffy.
- Add in the egg and milk. Beat again.
- Pour all of the dry ingredients in with the wet ingredients: baking soda, salt, cocoa powder, and flour. Use the hand mixer to beat everything together. It will be thick but soften up as everything becomes mixed.
- Once the dry ingredients are combined, switch from the hand mixer to a rubber spatula. Continue to fold the batter until it’s a shiny, chocolatey color.
- Use a cookie scoop to scoop cookies. Shape into a ball with your hands and dip each of the cookie dough balls into a bowl of sugar.
- Place each chocolate peppermint cookie on the baking sheet, lined with parchment paper.
- Bake for 9-12 minutes or until the centers are set. DO NOT OVERBAKE.
- While cookies are baking, unwrap the peppermint kisses.
- Immediately after removing the cookies from the oven, press a candy kiss in the center of each cookie. Remove from the baking sheet after 2-3 minutes and onto a wire cooling rack.
- Let come to room temperature and enjoy!
Notes
- Press the Hershey Kiss into the cookie immediately after it comes out of the oven to allow it to soften and stick properly.
- Freeze unwrapped Hershey Kisses beforehand to help them maintain shape when added to warm cookies.
- Store cookies in an airtight container with a piece of bread to keep them soft longer, either at room temperature or in the refrigerator for a chewier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 226kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 97mg | 4% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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