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Peppermint Kiss Cookies Recipe

Discover the magic of Peppermint Kiss Cookies: rich, fudgy brownie cookies topped with a refreshing peppermint kiss.

Prep Time
15 mins
Cook Time
15 mins
Total Time
22 mins
Servings: 44
Calories: 119 kcal
Course: Baked Goods
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F and line two baking sheets with parchment paper or silicone mats.
  2. In a mixing bowl, combine the brownie mix and flour together.
  3. Once the flour is mixed, stir in the eggs, melted butter, chocolate syrup, and vanilla until combined.
  4. Add the chocolate chips and gently mix them into the batter.
  5. Use a one-tablespoon cookie scoop to create cookie dough balls.
  6. Roll each cookie dough ball in the granulated sugar until fully coated on the outside.
  7. 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.
  8. Remove the cookies from the oven and garnish with crushed peppermint or crushed candy canes.
  9. Top with a peppermint Hershey Kiss.
  10. 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

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

% 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.