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
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 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
- For a stronger peppermint flavor, add a drop of peppermint extract to the dough.
- Freezing the Hershey Kisses beforehand helps them maintain their shape during baking.
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