Name: Milk Chocolate Peppermint Kiss Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 1/2 teaspoon salt; 1 1/2 teaspoons baking powder; 1/4 cup unsweetened cocoa powder; 3/4 cup unsalted butter, softened; 3/4 cup granulated sugar, divided (reserve 1/4 cup for coating/rolling cookies); 1/2 cup light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 2 oz semi-sweet chocolate, melted (about 1/3 cup); 36 Candy Cane White Chocolate Kisses (or any Hershey’s Kisses of your choice)

Ingredients

3/4 cup unsalted butter, softened

3/4 cup granulated sugar, divided (reserve 1/4 cup for coating/rolling cookies)

1/2 cup light brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/4 cup unsweetened cocoa powder

2 oz semi-sweet chocolate, melted (about 1/3 cup)

2 cups all-purpose flour

36 Candy Cane White Chocolate Kisses or any Hershey’s Kisses you prefer

Instructions

Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside. Place 1/4 cup granulated sugar in a small bowl for rolling the cookies later.

Step 2: Melt the semi-sweet chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring after each until fully melted.

Step 3: Using a mixer, beat together the softened butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy.

Step 4: Add the egg and vanilla extract to the butter mixture and mix until combined.

Step 5: Stir in the salt and baking powder until evenly distributed.

Step 6: Mix in the cocoa powder, then add the melted chocolate and combine well.

Step 7: Gradually add the flour, one cup at a time, mixing until fully incorporated and smooth.

Step 8: If the dough is sticky, chill it in the refrigerator for 5-10 minutes. Using a small or medium cookie scoop, form dough balls and roll them in the reserved granulated sugar. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Step 9: Bake the cookies for 10 minutes. Immediately after removing from the oven, press one unwrapped chocolate kiss into the center of each cookie. Transfer the cookies to a wire rack to cool completely, allowing the chocolate to set in a cool place.

Step 10: Once the chocolate has set, store the cookies in an airtight container.

Tips & Variations

Chilling the dough briefly makes it easier to scoop and helps the cookies keep their shape during baking.

You can substitute the peppermint kisses with milk chocolate or caramel-filled kisses for a different flavor twist.

For an extra peppermint punch, add 1/2 teaspoon peppermint extract to the dough along with the vanilla.

Roll the dough balls in crushed candy canes instead of sugar for added crunch and festive color.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate kisses firm, keep the cookies in a cool place away from heat. If desired, warm slightly before serving to soften the chocolate center. These cookies can also be frozen for up to 2 months; thaw at room temperature and refresh in a low oven if needed.

FAQs

Can I use other types of chocolate instead of semi-sweet?

Yes, you can substitute semi-sweet chocolate with milk chocolate or dark chocolate depending on your taste preference. Just keep the quantity the same.

Do I need to chill the dough before baking?

Chilling the dough helps prevent spreading and makes it easier to handle, but it’s optional if your dough isn’t too sticky. A brief chill of 5-10 minutes is usually sufficient.