Easy Chocolate Peppermint Kiss Cookies

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A festive twist on traditional Hershey’s kiss cookies, these Double Chocolate Peppermint Blossoms combine the two favorite flavors of the holiday season!

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Servings: 24 cookies

Calories: 211 kcal


  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/4 teaspoon peppermint extract
  • 1 1/2 cups flour
  • 2/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 24 unwrapped peppermint kisses
  • 1 cup chocolate chips


  1. Preheat oven to 350°F.
  2. In a standing mixer, cream butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy.
  3. Add peppermint extract, then add eggs one at a time and mix just until incorporated.
  4. In a separate mixing bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda.
  5. Gradually add dry ingredients to your bowl of wet ingredients, 1/2 cup at a time. Mix on medium speed until well combined.
  6. Roll dough into small balls by hand, about the size of a ping-pong ball. Place on two prepared cookie sheets, leaving space between dough to bake.
  7. Bake for 8-10 minutes at 350°F.
  8. While cookies are baking, melt milk chocolate chips using a double boiler or a microwave-safe bowl (be sure to only heat in 15-20 second increments, stirring between, and handle bowl with care as it may become hot).
  9. Remove cookies from oven and allow to cool 2-3 minutes. While cookies are still warm, gently press one peppermint kiss candy into the top of each cookie.
  10. Drizzle the melted chocolate over the cookies and allow chocolate to set before serving or storing.

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