Peppermint Kiss Cookies Recipe
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
22 mins
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Servings
44
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Calories
119 kcal
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Course
Baked Goods
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Cuisine
American
Peppermint Kiss Cookies Recipe
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Discover the magic of Peppermint Kiss Cookies: rich, fudgy brownie cookies topped with a refreshing peppermint kiss.
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Ingredients
- 1 box dark chocolate brownie mix 18.2 ounces
- 1/4 cup all-purpose flour
- 2 eggs
- 1/4 cup unsalted butter melted
- 1 tablespoon chocolate syrup
- 1 teaspoon vanilla
- 1 cup mini chocolate chips
- 1/2 cup sugar
- 1 cup crushed candy canes or peppermints
- 44 Hershey Kisses
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Instructions
- Preheat the oven to 375 degrees F and line two baking sheets with parchment paper or silicone mats.
- In a mixing bowl, combine the brownie mix and flour together.
- Once the flour is mixed, stir in the eggs, melted butter, chocolate syrup, and vanilla until combined.
- Add the chocolate chips and gently mix them into the batter.
- Use a one-tablespoon cookie scoop to create cookie dough balls.
- Roll each cookie dough ball in the granulated sugar until fully coated on the outside.
- Place the cookies on the prepared baking sheet (about 1 1/2" apart - they can be pretty close), and bake for 7 minutes. Unwrap the Kisses while the cookies bake.
- Remove the cookies from the oven and garnish with crushed peppermint or crushed candy canes.
- Top with a peppermint Hershey Kiss.
- Let cool on the baking sheet for 8-9 minutes before transferring to a cooling rack.
Notes
- If you find that your cookie dough is too soft and sticky to roll into balls, try chilling it in the fridge for 15-20 minutes.
- Do not add the crushed peppermint before baking; it will melt and make a mess. Sprinkle it on top of the hot cookies after baking.
- Make sure you don't overbake the cookies, as they can quickly go from soft and chewy to dry and crumbly if left in the oven too long. I find 7 minutes is the perfect time for a cookie that's crisp on the edges but still fudgy and tender in the middle.
- Remember that Hershey's Kiss will be pretty soft and delicate until the cookies have cooled completely. So handle them as little as possible until they cool.
- I like dark chocolate brownie mix, but use whatever type you prefer.
- If you find that your cookie dough is too soft and sticky to roll into balls, try chilling it in the fridge for 15-20 minutes.
- Do not add the crushed peppermint before baking; it will melt and make a mess. Sprinkle it on top of the hot cookies after baking.
- Make sure you don't overbake the cookies, as they can quickly go from soft and chewy to dry and crumbly if left in the oven too long. I find 7 minutes is the perfect time for a cookie that's crisp on the edges but still fudgy and tender in the middle.
- Remember that Hershey's Kiss will be pretty soft and delicate until the cookies have cooled completely. So handle them as little as possible until they cool.
- I like dark chocolate brownie mix, but use whatever type you prefer.
Nutrition Information
Show Details
Calories
119kcal
(6%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
12mg
(4%)
Sodium
44mg
(2%)
Potassium
5mg
(0%)
Fiber
0.3g
(1%)
Sugar
13g
(26%)
Vitamin A
52IU
(1%)
Vitamin C
0.03mg
(0%)
Calcium
15mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 44Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 44mg | 2% |
| Potassium | 5mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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