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Milk Chocolate Peppermint Kiss Cookies Recipe

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★★★★★

5 from 146 reviews

These Milk Chocolate Peppermint Kiss Cookies are soft, chocolatey treats with a delightful peppermint twist. Infused with rich cocoa and melted semi-sweet chocolate, they are rolled in sugar for a sweet, crunchy exterior and topped with a festive white chocolate candy cane Kiss. Perfect for holiday gatherings or anytime you crave a chocolate-peppermint indulgence.

Ingredients

Scale

Dry Ingredients

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/4 cup unsweetened cocoa powder

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

Topping

  • 36 Candy Cane White Chocolate Kisses (or any Hershey’s Kisses of your choice)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, add 1/4 cup granulated sugar for rolling the cookies and set aside.
  2. Melt Chocolate: Place the semi-sweet chocolate in a microwave-safe bowl and melt in 30-second intervals, stirring well after each, until smooth and fully melted. Set aside to cool slightly.
  3. Cream Butter and Sugars: Using a mixer, beat together the softened butter, 1/2 cup granulated sugar, and light brown sugar until the mixture is light, fluffy, and well combined.
  4. Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly, ensuring an even batter.
  5. Add Dry Ingredients: Stir in the salt and baking powder first. Then add the cocoa powder followed by the melted chocolate, mixing well after each addition.
  6. Incorporate Flour: Gradually mix in the flour, one cup at a time, blending completely after each addition until you have a uniform dough.
  7. Chill Dough (if needed): If the dough is too sticky to handle, scoop it out using a small or medium cookie scoop onto one of your baking sheets and refrigerate for 5-10 minutes to firm up. Alternatively, chill the dough unrolled for about 15 minutes before scooping or rolling.
  8. Shape and Roll in Sugar: Once firm, roll the dough balls in the reserved 1/4 cup granulated sugar and place them on the prepared baking sheets, ensuring they are spaced about 2 inches apart for even baking.
  9. Bake: Bake the cookies in the preheated oven for 10 minutes or until they just start to set.
  10. Add Kisses: Immediately after removing from the oven, press an unwrapped Candy Cane White Chocolate Kiss gently into the center of each cookie.
  11. Cool and Set: Transfer the cookies to a wire rack to cool completely, allowing the chocolate kiss to set properly in a cool environment.
  12. Store: Once cooled and the chocolate has hardened, store the cookies in an airtight container to keep them fresh and delicious.

Notes

  • If your dough is very sticky, chilling helps the dough firm up for easier handling and rolling.
  • You can use any Hershey’s Kisses flavor, but the festive Candy Cane White Chocolate adds a nice peppermint touch.
  • Be careful not to overbake; the cookies should be soft and slightly underbaked when you take them out to press the Kisses.
  • Allowing the chocolate to set fully ensures the Kisses stay firm and the cookies maintain their shape.
  • Store cookies at room temperature in an airtight container for up to one week.

Keywords: Chocolate peppermint cookies, peppermint kiss cookies, holiday cookies, chocolate cookies with candy kisses, festive cookies

Find it online: https://flavorsbymaya.com/milk-chocolate-peppermint-kiss-cookies-recipe/