Chocolate Cookies with Peppermint Kisses

These Chocolate Cookies with Peppermint Kisses are Christmas in a bite! Easy to make, so fun and festive, and perfect for holiday giving. You’ll love the combination of chocolate with the creamy peppermint bite on top.

Chocolate Peppermint Blossoms Cookie Recipe

Christmas cookies and treats are a highlight of the season! We love to have a Christmas Baking Day and make all of our favorites to give away and to enjoy throughout holidays. Easy Fudge, Chocolate Peppermint Roll, and Snowball Cookies are just a few on our list! My favorite holiday combination is chocolate and peppermint, and these Chocolate Cookies with Peppermint Kisses on top are so irresistibly good.

The rich, chocolate-y cookie, with that little creamy bite of peppermint on the top…it’s absolute perfection. And isn’t it so adorable and festive? This is the cookie that you can serve at a party, take to a cookie exchange, give to friends and neighbors, set out on your holiday table, or make on a for y our own family.  Just remember to make extras, because they have a tendency to go very quickly!


Chocolate Peppermint Blossoms Cookie Recipe

Ingredients

  • Flour
  • Cocoa powder
  • Baking powder
  • Butter
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla extract
  • Milk
  • Hershey’s Peppermint Kisses

Equipment

How to make

  • In a stand mixer, or large mixing bowl with hand mixer, cream the butter and sugar until light and fluffy. (1 cup sugar, 1 cup softened butter)
  • Add the eggs and vanilla, and beat until well mixed, then scrape the sides. (2 large eggs, 2 teaspoons vanilla)
  • Slowly mix in the cocoa powder, then add the flour and baking powder. Beat on low just until mixed. (1 cup cocoa powder, 1 cup flour, 2 tsp. baking powder)
  • Add the milk and mix until just until it’s incorporated into the batter. (4 T. milk)
  • Remove cookie dough from the bowl, scraping the sides well. Roll into a ball and cover tightly with plastic wrap. Refrigerate for at least 1 1/2 hours, or up to 2 days.
  • Unwrap peppermint kisses and place in a gallon freezer bag. Freeze for about an hour before baking cookies, while dough is chilling.
  • Line a cookie sheet with parchment paper or a silicone baking mat. Use a cookie scoop to place cookie dough evenly on cookie sheet, spacing them apart. I fit 12 to a half sheet baking pan.
  • Bake for 10-12 minutes. The cookies will not look quite baked, but it’s okay! Let the cookies sit for about 3-5 minutes, then place the frozen kisses on top of each cookie. Don’t touch them while cooling.
  • Store in an airtight container for up to 5 days. You can freeze baked cookies in a freezer gallon bag or airtight container for up to 2 months.
  • Makes approximately 36 cookies.

FAQ

How do I store the cookies?

Store cookies in an airtight container for up to a week. Freeze cookies for up to 2 months in an airtight container or freezer gallon bag. Thaw on the counter until room temperature.

Can I substitute the peppermint kiss?

Yes–you can use any type of Hershey kiss.

More Christmas recipes

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Chocolate Peppermint Blossoms

Rich, chocolate-y cookies paired with creamy, cool peppermint—Chocolate Peppermint Blossoms are a must-bake Christmas cookie recipe!
Print Recipe
Chocolate Peppermint Blossoms
Prep Time:15 minutes
Cook Time:12 minutes
Chill dough:2 hours

Ingredients

Instructions

  • In a stand mixer, or large mixing bowl with hand mixer, cream the butter and sugar until light and fluffy. (1 cup sugar, 1 cup softened butter)
  • Add the eggs and vanilla, and beat until well mixed, then scrape the sides. (2 large eggs, 2 teaspoons vanilla)
  • Slowly mix in the cocoa powder, then add the flour and baking powder. Beat on low just until mixed. (1 cup cocoa powder, 1 cup flour, 2 tsp. baking powder)
  • Add the milk and mix until just until it’s incorporated into the batter. (4 T. milk)
  • Remove cookie dough from the bowl, scraping the sides well. Roll into a ball and cover tightly with plastic wrap. Refrigerate for at least 1 1/2 hours, or up to 2 days.
  • Unwrap peppermint kisses and place in a gallon freezer bag. Freeze for about an hour before baking cookies, while dough is chilling.
  • Line a cookie sheet with parchment paper or a silicone baking mat. Use a cookie scoop to place cookie dough evenly on cookie sheet, spacing them apart. I fit 12 to a half sheet baking pan.
  • Bake for 10-12 minutes. The cookies will not look quite baked, but it’s okay! Let the cookies sit for about 3-5 minutes, then place the frozen kisses on top of each cookie. Don’t touch them while cooling.
  • Store in an airtight container for up to 5 days. You can freeze baked cookies in a freezer gallon bag or airtight container for up to 2 months.
  • Makes approximately 36 cookies.
Servings: 36
Author: Kierste Wade | Old Salt Farm

*Originally posted 2018

5 from 1 vote (1 rating without comment)

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2 Comments

  1. Do you space the cookies before baking or let them touch?