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chocolate peppermint kiss cookies on white plate on red tile background.
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5 from 55 votes

Chocolate Peppermint Kiss Cookies

These Chocolate Peppermint Kiss Cookies are a delightful holiday treat featuring a rich chocolate base with a hint of peppermint flavor, topped with a festive Hershey's Kiss candy. These cookies are a perfect blend of indulgent chocolate and refreshing mint, making them a perfect choice for holiday gatherings or your cookie exchange.
Prep Time10 minutes
Cook Time9 minutes
Total Time20 minutes
Course: Dessert
Servings: 18
Calories: 226kcal
Author: Courtney Paige

Equipment

  • Hand Mixer
  • Rubber Spatula
  • Large mixing bowl
  • Measuring cups and spoons
  • 1 tbsp cookie scoop
  • large baking sheet
  • parchment paper
  • Wire rack

Ingredients

  • ½ cup softened butter 1 stick
  • ¾ cup creamy cashew or almond butter
  • ¾ cup packed brown sugar
  • ¼ cup white sugar
  • ½ tsp vanilla extract
  • 1 egg
  • ½ tbsp milk
  • ½ tsp baking soda
  • 1 pinch salt
  • ½ cup cocoa powder
  • 1 ⅓ cup all purpose flour
  • ⅓ cup white sugar for rolling
  • 18 Peppermint Hershey Kisses

Instructions

  • Preheat the oven to 350°F.
  • In a large bowl, use a hand mixer to cream butter (room temperature) and cashew butter together.
    butter and cashew butter whipped together in glass mixing bowl.
  • Mix until combined. Scrape down the sides of the bowl and add the brown sugar, sugar, peppermint extract and vanilla. Beat again until fluffy.
  • Add in the egg and milk. Beat again.
  • Pour all of the dry ingredients in with the wet ingredients: baking soda, salt, cocoa powder, and flour. Use the hand mixer to beat everything together. It will be thick but soften up as everything becomes mixed.
    dry ingredients for chocolate peppermint kiss cookies in glass mixing bowl with electric hand mixer.
  • Once the dry ingredients are combined, switch from the hand mixer to a rubber spatula. Continue to fold the batter until it’s a shiny, chocolatey color.
    chocolate peppermint cookie dough in glass mixing bowl.
  • Use a cookie scoop to scoop cookies. Shape into a ball with your hands and dip each of the cookie dough balls into a bowl of sugar.
  • Place each chocolate peppermint cookie on the baking sheet, lined with parchment paper.
  • Bake for 9-12 minutes or until the centers are set. DO NOT OVERBAKE.
  • While cookies are baking, unwrap the peppermint kisses.
  • Immediately after removing the cookies from the oven, press a candy kiss in the center of each cookie. Remove from the baking sheet after 2-3 minutes and onto a wire cooling rack.
    chocolate peppermint kiss cookies on white plate on red tile background.
  • Let come to room temperature and enjoy!

Video

Notes

You MUST press the Hershey kiss into the cookie immediately after removing it from the oven. This allows the kiss to melt into the cookie and ensure it stays together.
TIP: Before starting, unwarp the hershey’s kisses from the wrapper and put them in a bowl. Place in the freezer until ready to use. This helps the kisses keep their shape when you press them into the warm cookie!
These can be stored in an airtight container either on the counter or the refrigerator if you like a chewy, chilled cookie. In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep your cookies soft.

Nutrition

Serving: 1cookie | Calories: 226kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 128mg | Fiber: 1g | Sugar: 18g