Name: Chocolate Peppermint Kiss Cookies Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: American
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; 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; 34 Candy Cane Hershey Kisses, frozen; 1/4 cup (50 g) granulated sugar for rolling dough balls

If you’re looking for a cookie recipe that combines rich chocolate with a refreshing hint of peppermint — and finishes with that delightful melt-in-your-mouth Hershey’s Kiss — then you’re in for a treat. This Chocolate Peppermint Kiss Cookies Recipe is one of my absolute favorites, especially during the holidays, but honestly, I love them any time of the year. The chewy chocolate base with that peppermint kiss on top? It’s a match made in cookie heaven, and I can’t wait to share all the tips and tricks that make these cookies fan-freaking-tastic.

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Why You’ll Love This Recipe

Perfect Peppermint-Chocolate Combo: The cocoa-rich dough paired with candy cane flavored Hershey’s Kisses creates an irresistible festive flavor.
Chewy, Soft Texture: Thanks to the brown sugar and egg yolks, the cookies come out chewy and soft—never dry or crumbly.
Simple Yet Impressive: These cookies come together easily, but your friends and family will think you spent hours in the kitchen.

The image shows close-up of several dark chocolate cookies arranged closely on a white marbled surface. Each cookie is round with a slightly rough texture covered in a light dusting of sugar, giving it a sparkling effect. In the center of each cookie sits a white and red peppermint candy shaped like a small cone with swirled red stripes running vertically. The contrast between the dark cookies and the bright candy creates a visually striking effect. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Peppermint Kiss Cookies, Chocolate Peppermint Cookies, Peppermint Hershey’s Kiss Cookies, Holiday Chocolate Cookies, Chewy Mint Chocolate Cookies

Ingredients You’ll Need

To get that ideal balance of chocolate and peppermint, you want to use quality cocoa powder and those special Candy Cane Hershey Kisses. Each ingredient plays a part in making these cookies delicious and easy to bake.

Flat lay of a small mound of all-purpose flour, a small pile of Dutch process cocoa powder, tiny heaps of baking powder, baking soda, and salt, a few chunks of softened unsalted butter, a small heap of light brown sugar, a small heap of granulated sugar, two whole uncracked brown eggs, a small white bowl with clear vanilla extract, a small white bowl filled with extra granulated sugar for rolling, and a cluster of red and white striped peppermint Hershey's Kisses unwrapped and frozen, all arranged symmetrically in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Peppermint Kiss Cookies, Chocolate Peppermint Cookies, Peppermint Hershey’s Kiss Cookies, Holiday Chocolate Cookies, Chewy Mint Chocolate Cookies

All-purpose flour: Make sure to measure it properly for the best cookie texture; spoon and level or weigh it for precision.
Dutch-process cocoa powder: This smooth cocoa is less acidic and gives that rich chocolate flavor without bitterness.
Baking powder and baking soda: The combination helps the cookie rise just right without getting cakey.
Salt: Balances the sweetness and enhances chocolate flavor.
Unsalted butter: Softened, it provides tenderness and richness, allowing you to control the salt levels better.
Light brown sugar: Adds moisture and chewiness with a mild molasses flavor.
Granulated sugar: Helps create a nice crust and sweetness balance.
Egg yolks: Using yolks instead of whole eggs gives these cookies that dense, chewy texture I adore.
Vanilla extract: Just a splash amps up all the other flavors.
Candy Cane Hershey Kisses: The star on top! Frozen before baking so they keep their shape after pressing in hot cookies.
Additional granulated sugar: For rolling the dough balls to add a lovely sparkle and slight crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the joys of this Chocolate Peppermint Kiss Cookies Recipe is how easy it is to tweak to your own tastes or diet. Over time, I’ve played with a few variations, and you might enjoy experimenting too.

Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend, and while the texture is slightly different, the flavor still shines beautifully.
Dark Chocolate Twist: Using dark cocoa powder instead of Dutch-process gives a more intense chocolate flavor if that’s how you roll.
Mint Extract Boost: If you crave extra mint, a drop or two of peppermint extract in the dough works wonders, but be gentle—peppermint is powerful!
Festive Toppings: Try crushing candy canes and sprinkling on top before baking for extra peppermint crunch.

How to Make Chocolate Peppermint Kiss Cookies Recipe

Step 1: Freeze Your Candy Cane Kisses

Start by unwrapping 34 Candy Cane Hershey Kisses and pop them in the freezer for at least 30 minutes. I discovered this little trick because pressing room temp Kisses into hot cookies makes them melt and lose their shape. Freezing keeps them firm and lovely on top.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. This ensures your cookies will bake evenly and have that balanced chocolate flavor I’m so picky about.

Step 3: Cream Butter and Sugars

In a large bowl, beat the softened butter with brown sugar and granulated sugar using an electric mixer for 1-2 minutes, until light and fluffy. This step is key because it adds air to the dough, which gives your cookies that ideal lift and chew.

Step 4: Add Egg Yolks and Vanilla

Mix in the two room-temperature egg yolks and vanilla extract until the mixture is pale and fluffy, about 1-2 minutes. I love how this makes the dough rich and silky without the extra egg whites that can sometimes dry out cookies.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients to your wet mixture, mixing just until combined. Overmixing here can toughen cookies, so stop when you no longer see flour streaks. The dough should be soft and slightly sticky.

Step 6: Scoop, Roll, and Sugar Coat

Use a 1-tablespoon scoop (or a rounded tablespoon) to portion out dough balls. Roll each ball in the extra granulated sugar, which I love because it adds a subtle shiny crust and a tiny bit of crunch. Arrange them on parchment-lined baking sheets about 2 inches apart—space is important since these cookies spread a touch while baking.

Step 7: Bake and Press the Kisses

Bake at 350°F (175°C) for 7-8 minutes, aiming for 7 minutes if you want a chewier cookie. As soon as the cookies come out of the oven, immediately press a frozen Candy Cane Kiss gently into the center of each cookie. Be quick but gentle here — if the cookie is too cool, the Kiss won’t stick; too hot and it might melt too much.

Step 8: Cool Completely

Let your cookies cool completely on the baking sheet. This step is crucial because the Kisses need time to set as the cookies firm up. Don’t rush this part — I’ve found that rushing to move them early can cause the chocolate to crack or lose its cool candy cane pattern, which we definitely want to avoid.

Step 9: Enjoy and Store

Once cooled, dig in! If you have leftovers, store the cookies in an airtight container at room temperature. They’ll stay tasty for about three days—though mine never last that long.

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Pro Tips for Making Chocolate Peppermint Kiss Cookies Recipe

Freeze Your Kisses: Freezing the Candy Cane Kisses before pressing them into warm cookies prevents melting and keeps the shape perfect every time.
Measure Flour Carefully: Using a spoon-and-level method or weighing flour helps avoid dry, crumbly cookies—a lesson I learned the hard way!
Don’t Overmix Dough: Stop mixing as soon as the dry ingredients are incorporated to keep cookies tender and soft.
Bake on Parchment: Baking on parchment paper prevents sticking and makes cleanup a breeze, plus helps cookies bake evenly.

How to Serve Chocolate Peppermint Kiss Cookies Recipe

The image shows many dark chocolate cookies arranged closely on a white marbled surface. Each cookie has one layer, which is round, slightly cracked, and dusted lightly with white sugar giving a textured, sparkling look. On top of each cookie, there is a single round peppermint candy with a smooth white base and bright red stripes running vertically, placed right in the center. The candy has a shiny, glossy texture that contrasts with the roughness of the cookie. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Peppermint Kiss Cookies, Chocolate Peppermint Cookies, Peppermint Hershey’s Kiss Cookies, Holiday Chocolate Cookies, Chewy Mint Chocolate Cookies

Garnishes

I usually keep these cookies simple because the Candy Cane Kiss on top is such a beautiful garnish on its own. But if I want to dress them up for a party, I sprinkle a pinch of crushed candy cane or mini peppermint bits on the cookies right after pressing in the Kiss—it adds a festive touch and extra crunch that guests adore.

Side Dishes

These cookies pair wonderfully with a cold glass of milk, peppermint hot chocolate, or even coffee with a hint of mint syrup. If you’re hosting a holiday gathering, I’d serve them alongside a cheese platter—chocolate and cheese are an unexpected, delightful combo!

Creative Ways to Present

For celebrations, I like stacking these cookies in a clear glass jar with layers of red and white tissue paper or arranging them on a festive platter surrounded by holly and pine sprigs. Wrapping a few cookies with a ribbon and gifting them as homemade treats always brings smiles.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Chocolate Peppermint Kiss Cookies in an airtight container at room temperature for up to three days. I like to layer them with parchment paper between so they don’t stick together or break, especially if you’re stacking for storage.

Freezing

These cookies freeze beautifully! If I’m baking in advance, I freeze the baked cookies (without the Kiss) on a tray first, then transfer them to a freezer bag or airtight container. When ready to serve, I thaw them, then press the frozen Kisses on top so they stay fresh and delicious.

Reheating

If you want that fresh-baked warmth, pop a cookie in the microwave for about 10 seconds or a few minutes in a low oven (275°F). This softens the cookie and slightly melts the Kiss, giving that gooey, irresistible texture. Just watch closely so it doesn’t overheat!

FAQs

Can I use regular Hershey Kisses instead of Candy Cane ones?

Absolutely! Regular milk chocolate Hershey Kisses work fine if you want a classic chocolate cookie. Just remember the peppermint flavor is what makes this recipe special, so consider adding a drop of peppermint extract to the dough if you switch to regular Kisses.
Why do I need to freeze the kisses before baking?

Freezing the Kisses prevents them from melting too much when pressed into the hot cookies. This maintains their pretty shape and gives you that perfect peppermint chunk on top. Trust me, this step really makes a difference!
Can I make these cookies ahead of time?

You can definitely prep the dough up to a day in advance and refrigerate it. When ready, roll, sugar-coat, and bake as usual. You can also freeze baked cookies without the Kiss and add the chilled Kisses before serving.
What if I don’t have Dutch-process cocoa?

You can use natural cocoa powder, but it might affect the flavor slightly, making it a bit more acidic or bitter. I recommend sticking to Dutch-process if possible for the smoothest chocolate taste.
How can I make these cookies more festive?

Try pressing a few crushed candy canes onto the dough balls before baking or sprinkling colored sugar on top. Serving with holiday-themed napkins or plates also adds that extra festive vibe.

Final Thoughts

This Chocolate Peppermint Kiss Cookies Recipe has a special place in my heart—and on my cookie platter every holiday season. From the chewy chocolate base to the cool peppermint kiss nestled right on top, each bite feels like a little celebration. I’m so happy to share this one with you because I know you and your loved ones will enjoy making and eating these just as much as I do. So, get your mixer ready, freeze those kisses, and treat yourself to these fabulous cookies—you won’t regret it!