Description
These Chocolate Peppermint Kiss Cookies combine rich cocoa with the festive flavor of peppermint candy cane Hershey Kisses. Soft, chewy, and perfectly sweet, they’re rolled in sugar and topped with a frozen peppermint kiss for a delightful holiday treat that’s easy to make and sure to impress.
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt until well combined. This ensures an even distribution of leavening agents and cocoa.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This process incorporates air for a tender cookie texture.
- Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, mixing well after each addition, then stir in the vanilla extract. Mixing the egg yolks thoroughly helps with texture and richness.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
- Form Dough Balls and Roll in Sugar: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each dough ball in the 1/4 cup granulated sugar to coat evenly. This adds a subtle crunch and sparkle to the cookie exterior.
- Arrange on Baking Sheets: Place the sugared dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9-10 minutes. The cookies should be set around the edges but still soft in the center when removed.
- Add Peppermint Kisses: Immediately after removing cookies from the oven, press a frozen Candy Cane Hershey Kiss gently into the center of each cookie. The heat will slightly melt the base of the kiss, helping it to adhere without losing its shape.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This prevents the cookies from breaking and allows the kiss to set properly.
Notes
- Freezing the Candy Cane Hershey Kisses before using prevents them from melting too much when pressed into hot cookies.
- Do not overbake; cookies should remain soft and slightly chewy.
- You can store these cookies in an airtight container at room temperature for up to one week.
- For extra flavor, consider adding a teaspoon of peppermint extract along with the vanilla.
- If you prefer milk chocolate Kisses, use those instead for a less peppermint-forward flavor.
