Indulge in the delightful combination of chocolate and peppermint with these irresistible Chocolate Peppermint Kiss Cookies. These cookies are not only delicious but also simple to make, making them a perfect treat for holiday parties, cookie exchanges, or just a cozy night in.
Why You’ll Love This Recipe?
- The rich chocolate flavor combined with the refreshing hint of peppermint creates a perfect balance of sweetness.
- With easy-to-find ingredients and a quick prep time, these cookies are a convenient and tasty option for any occasion.
Ingredient Notes:
Dry Ingredients:
- All-purpose flour
- Dutch process cocoa powder
- Baking powder
- Baking soda
- Salt
Wet Ingredients:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg yolks
- Vanilla extract
Toppings:
- Candy Cane Hershey Kisses, frozen
- Granulated sugar for rolling dough balls
Step-by-Step Instructions:
- Preheat the oven and line a baking sheet with parchment paper.
- In a bowl, whisk together the dry ingredients.
- Cream the butter and sugars in a separate bowl, then add the egg yolks and vanilla.
- Gradually mix in the dry ingredients to form the cookie dough.
- Roll the dough into balls, coat in sugar, and bake until set.
- Press a frozen Hershey Kiss into each cookie immediately after baking.
Helpful Tips:
- Chill the dough for at least 30 minutes for easier handling.
- Store the cookies in an airtight container to maintain freshness.
- Swap Candy Cane Hershey Kisses for regular Hershey Kisses for a different flavor twist.
Expert Tips for the Best Results:
- Use quality cocoa powder for a rich chocolate flavor.
- Freeze the Hershey Kisses before pressing them into the warm cookies to prevent melting.
Serving Suggestions:
Pair these cookies with a cup of hot cocoa or peppermint tea for a festive treat.
Storage and Reheating Tips:
Store the cookies in an airtight container at room temperature for up to a week. To reheat, briefly warm in the microwave for a gooey center.
Frequently Asked Questions:
- Can I use margarine instead of butter?
- Butter is recommended for the best flavor and texture in these cookies.
- Can I freeze the cookie dough?
- Yes, you can freeze the dough for up to 3 months before baking.
- How do I prevent the Hershey Kisses from melting?
- Freezing the Kisses before baking and pressing them into warm cookies helps maintain their shape.
- Can I use regular cocoa powder instead of Dutch process?
- Dutch process cocoa powder is preferred for its smoother flavor, but regular cocoa powder can be used as a substitute.
Conclusion:
Treat yourself and your loved ones to the delightful flavors of Chocolate Peppermint Kiss Cookies. These cookies are sure to become a favorite for any occasion, so don’t hesitate to give them a try and share your feedback with us. Happy baking!
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Chocolate Peppermint Kiss Cookies Recipe
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect combination of chocolate and peppermint with these delightful Chocolate Peppermint Kiss Cookies. The rich cocoa dough is filled with a sweet Candy Cane Hershey Kiss center, creating a festive treat for any occasion.
Ingredients
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 and prepare baking sheets: Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Make the dough: In a mixing bowl, combine the dry ingredients. In a separate bowl, cream the butter and sugars, then mix in the egg yolks and vanilla. Gradually add the dry ingredients to form the dough.
- Shape the cookies: Roll dough into balls, coat in sugar, and place on baking sheets. Bake for a few minutes, then press a frozen Hershey Kiss into each cookie.
- Bake and cool: Bake until set, then allow to cool on the baking sheets before serving.
Notes
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg