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Peppermint kiss cookies are an easy and festive Christmas cookie you can have made in under 30 minutes.
Peppermint Hershey Kiss Cookies
Meet the candy cane kiss cookies!
The holiday season is a busy one! Between shopping for the perfect gift, going to parties, and enjoying all the fun advent activities, the last thing you need is to be spending hours in the kitchen when you need a Christmas treat.
That is why you'll love these super festive, but super fast chocolate cookies with a Hershey's Kiss on top!
They are perfect for a Christmas cookie exchange or to leave out for Santa himself.
Or you can indulge in the entire batch...because they really are that good.
These chocolate peppermint blossoms are a variation of the popular Peanut Butter Blossoms cookies. And while you certainly could use a candy cane kiss on top of the peanut butter cookie dough, the chocolate and peppermint combination is fantastic.
Ingredients
- 2 ½ cups flour
- ¾ cup unsweetened baking cocoa
- 1 tsp. baking soda
- ½ teaspoon salt
- 1 cup white sugar
- 1 cup brown sugar, packed
- 1 cup butter, softened at room temperature
- 2 eggs, at room temperature
- 2 teaspoons vanilla
- 48 Hershey's peppermint kisses unwrapped
- ¼ cup white sugar, for dipping
Directions
1. Preheat your oven to 350 degrees F.
2. In a small bowl, combine the flour, cocoa, soda, and salt. Give it a good stir.
3. In the bowl of a stand mixer (I use a Bosch), cream the butter, white sugar, and brown sugar together until light and fluffy. Then add in eggs and vanilla.
4. Slowly add in the flour mixture and mix until a soft dough forms and all ingredients are mixed well.
5. Roll the dough into balls (about 2 Tbsp. worth). Then roll in white sugar. Place on a greased or lined cookies sheet, a few inches apart.
6. Bake for 7-10 minutes. It's better to underbake so the cookies stay nice and soft.
7. Let cool for 1 minute and then add a Hershey's peppermint kiss on top.
Storing Candy Cane Kiss Cookies
Place the cookies in an air-tight container. They will last up to 4 days.
You can definitely freeze them if you need to make the cookies in advance. Simply pull them out of the freezer a few hours before you want to eat them.
More Christmas Treats You'll Love
Candy Cane Kisses Cookies Recipe
Print
Chocolate Candy Cane Kiss Cookies
- Total Time: 18 minutes
- Yield: 4 dozen 1x
Ingredients
- 2 ½ cups flour
- ¾ cup unsweetened baking cocoa
- 1 tsp. baking soda
- ½ teaspoon salt
- 1 cup white sugar
- 1 cup brown sugar, packed
- 1 cup butter, softened at room temperature
- 2 eggs, at room temperature
- 2 teaspoons vanilla
- 48 Hershey's peppermint kisses unwrapped (about 1 bag)
- ¼ cup white sugar, for dipping
Instructions
1. Preheat your oven to 350 degrees F.
2. In a small bowl, combine the flour, cocoa, soda, and salt. Give it a good stir.
3. In the bowl of a stand mixer (I use a Bosch), cream the butter, white sugar, and brown sugar together until light and fluffy. Then add in eggs and vanilla.
4. Slowly add in the flour mixture and mix until a soft dough forms and all ingredients are mixed well.
5. Roll the dough into balls (about 2 Tbsp. worth). Then roll in white sugar. Place on a greased or lined cookies sheet, a few inches apart.
6. Bake for 7-10 minutes. It's better to underbake so the cookies stay nice and soft.
7. Let cool for 1 minute and then add a Hershey's peppermint kiss on top.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Cookies
Keywords: kiss cookies, christmas cookies, christmas treats, hersheys kiss cookies, chocolate cookies
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