Description
These Chocolate Peppermint Kiss Cookies combine a rich, fudgy chocolate base with a refreshing peppermint surprise at the center. Finished with a classic Hershey’s Candy Cane Kiss on top, these cookies are perfect for the holiday season or any time you crave a festive treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 egg yolks, at room temperature
- 1 tsp vanilla extract
Toppings
- 34 Candy Cane Hershey Kisses, frozen
- 1/4 cup (50 g) granulated sugar for rolling dough balls
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream softened unsalted butter with light brown sugar and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract until combined.
- Combine Wet and Dry Mixture: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, allowing it to firm up for easier handling and better texture.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape Dough Balls and Roll in Sugar: Scoop the dough into 1 1/2 tablespoon-sized balls, then roll each ball in the 1/4 cup granulated sugar to lightly coat.
- Place on Baking Sheet and Bake: Arrange dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, until tops are set but centers remain soft.
- Add Hershey Kisses: Remove baking sheets from oven and immediately press one frozen Candy Cane Hershey Kiss into the center of each cookie. The cookie will crack slightly around the edges, which is expected.
- Cool Completely: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Freezing the Hershey Kisses before adding them helps prevent excessive melting during baking.
- Be careful not to overbake the cookies; they should appear slightly soft in the center to maintain a chewy texture.
- Use Dutch process cocoa powder for a richer chocolate flavor.
- The dough benefits from chilling—it helps the cookies keep their shape while baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: Chocolate Peppermint Kiss Cookies, Hershey Kiss Cookies, Holiday Cookies, Chocolate Cookies, Peppermint Cookies