The holiday season is just around the corner, and nothing says festive magic quite like a tray of Chocolate Peppermint Kiss Cookies. These fudgy chocolate cookies, rolled in sugar and topped with a peppermint Hershey’s Kiss, capture the classic flavors of the season—rich cocoa and cool peppermint.
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Whether you call them chocolate kiss cookies, peppermint blossoms, or candy cane kiss cookies, one thing’s certain—they disappear fast! Fun to make, beautiful on a cookie tray, and perfect for gifting, these cookies are a holiday must-have.
If you are wanting to add other fun Christmas goodies to your holiday cookie tray, try these Boozy Rum Balls, Butter Toffee Pretzels and Chocolate Dipped Peanut Butter Pretzel Bites. These are all easy to make and perfect for sharing.
Why You'll Love This Chocolate Kiss Cookie Recipe!
These holiday kiss cookies are everything you want in the season's dessert: soft and fudgy cookies and kissed peppermint. I love how it has the balance of refreshing and decadent flavor! And they are visually aesthetic! These Christmas blossom cookies are like ornaments, perfect for every holiday table and a perfect pair with a mug of hot cocoa during those cozy evenings.
- Fun & festive: The red and white stripe of the candy cane kiss on top of the cookie makes it look like a holiday ornament or a little holiday present.
- Minty meets fudgy: The rich dark chocolate and peppermint flavor give these cookies a decadent chocolate flavor with a refreshing finish.
- A perfect make-ahead: The dough is excellent even when chilled, so you can definitely prep it before the holidays get busier.
- Crowd pleaser: Whether these cookies are for a dessert table or gifting, they will always disappear fast and won't disappoint.
Equipment Needed
- Stand or hand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Cookie scoop (size #60 or a spoon with the same size)
- Baking sheets
- Parchment paper
- Wire cooling rack
- Oven
Key Ingredients
Butter: Softened the butter at room temperature to make a rich, creamy base and for easy mixing.
Granulated and brown sugar: These add sweetness, and the brown sugar helps to make the cookies chewy.
Eggs: Room temperature eggs would be best. It will help to bind everything.
Peppermint and vanilla extract: The vanilla extract enhances the cookies' overall flavor, while the peppermint extract adds the holiday sparkle to make the magic.
Herhey's Special Dark Cocoa Powder: Adds deep and decadent chocolate flavor.
Espresso powder (optional): boosts the chocolatey flavor without overpowering it—it won't taste like coffee!
Extra sugar or sprinkles add sparkle: making it more visually appetizing, and adding a texture outside.
Hershey's candy cane kisses: The star of the show, it will complete the Christmas blossom cookies!
Step-By-Step Instructions
Cream the butter and sugars (granulated and brown) using a stand or hand mixer until smooth and fluffy.
Add the eggs one at a time and stir in the extracts (peppermint and vanilla) until well incorporated.
Mix the dry ingredients (flour, salt, and baking soda) separately. Gradually add the dry ingredients to the butter mixture at a low speed.
Combine the cocoa and espresso powder, then slowly mix into the dough. Do not overmix; stop until well incorporated or until you cannot see the powder.
Cover and chill the dough for at least one hour or overnight. It will help to develop the flavor and the cold butter will melt slower resulting in less spread.
Preheat the oven to 350°F. Line the baking sheet with parchment paper. Using a size #60 cookie scoop, scoop the dough, roll it into balls, and coat them with sugar or sprinkles.
Bake the cookies for 7 to 8 minutes or until set but still soft in the center. Then, immediately top them with the frozen Hershey's candy cane kisses in the center.
Let it cool completely before serving or packing to maintain its shape.
Make Ahead
Chocolate Kiss Cookies are an excellent make-ahead ahead treat and here are some tips you can try:
- Make the dough 24 hours ahead of time before baking. Make sure it is chilled.
- Roll the dough into balls and freeze the unbaked dough balls (completely rolled and ready). Bake them straight from the freezer; just add 1 to 2 minutes of baking time.
Storage
If there are any leftovers (which I doubt!) or you intend to store them, place them in an airtight container. At room temperature, they will last up to five days.
Chocolate Kiss Cookies With Hershey's Candy Cane Kisses
Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 1 cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract (optional)
- 2 cups all purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ½ cup Hersey's Special Dark cocoa powder
- 1 teaspoon instant espresso powder (optional)
- ¼ cup granulated sugar or sprinkles for rolling
- 54 Candy Cane Hershey Kisses, frozen and unwrapped
Instructions
- Add the butter and both types of sugar to the bowl of a stand mixer and cream together. (You can also use a hand mixer.)
- Once combined add the eggs one at time and mix to until incorporated.
- Mix in vanilla extract and the peppermint extract, if using.
- Add the salt and baking soda to the flour and slowly add the flour to the butter mixture.
- Add espresso powder, if using to the cocoa powder and add in small increments to the mixture. Beat on low speed until just combined being careful to not over mix the cookie dough.
- Chill for 1 hour or up to 24 hours before baking cookies.
- Once the dough has chilled preheat oven to 350° F and line a cookie sheet with parchment paper.
- Using a #60 cookie scoop or tablespoon, portion the cookie dough and roll into a ball. Next, roll the dough ball in the sugar and place on the cookie sheet 2 inches apart.
- Repeat with remaining dough and bake cookies in batches. Make sure to use a cool cookie sheet so the cookies do not spread.
- Bake the cookies for 7-8 minutes. Have your Hershey candies ready to place on top of the cookies.
- Place the unwrapped candies gently on top of the cookies, pressing down gently. Let the cookies cool on the cookie sheet so the Hershey Kiss keeps its shape.
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