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.
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!
Table of contents
Ingredients
- Flour
- Cocoa powder
- Baking powder
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Milk
- Hershey’s Peppermint Kisses
Equipment
- Half sheet pan
- #50 Cookie scoop
- Parchment Paper
- Mixing bowl
- Stand mixer or hand mixer
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
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.
Yes–you can use any type of Hershey kiss.
More Christmas recipes
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Chocolate Peppermint Blossoms
Ingredients
- 1 ½ cups flour
- 1 cup unsweetened cocoa powder
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 4 T. milk
- 36+ peppermint Hershey’s Kisses (Candy Cane)
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.
*Originally posted 2018
