Peppermint Kiss Cookies

Unwrapping candy while a hot sheet of cookies is waiting is a small kitchen scramble I don't need. I set out all 24 Candy Cane Kisses before mixing, so the…

By Ava
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November 14, 2026
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Reading time: 9 min

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Unwrapping candy while a hot sheet of cookies is waiting is a small kitchen scramble I don’t need. I set out all 24 Candy Cane Kisses before mixing, so the warm cookies get their centers in one quick pass. These Peppermint Kiss Cookies have a soft cocoa dough with a gentle peppermint note, finished with a candy cane Kiss in the middle.

The dough comes together with cocoa rather than melted chocolate, so there’s no separate melting step, and the peppermint extract is measured right into the butter mixture. I chill the soft dough before portioning it, then bake the cookies just until their tops lose their shine. The Kiss goes in while they’re warm, and the cookies cool on the pan before moving to a rack. You get a tender chocolate cookie with a firm peppermint center and a pretty, simple finish.

Why a Little Peppermint Extract Goes a Long Way in Cocoa Dough

Peppermint extract is concentrated, and cocoa cookies don’t need much of it to read as minty. This dough uses just enough to carry the cool aroma through the chocolate without turning every bite into a peppermint candy. The Candy Cane Kiss gives you another, more recognizable hit of mint at the center, so the flavor comes in layers instead of one strong blast.

Adding an extra splash can make the chocolate seem faint and leave a lingering, almost medicinal taste. Extract strength varies between brands, which is another reason to measure rather than pour by eye. Keep the dough’s peppermint subtle and let the candy topping do its part; that balance is what makes this cookie taste like chocolate first, with peppermint clearly present but not overwhelming.

What Gives These Cookies Their Chocolate-and-Peppermint Character

• Unsweetened cocoa powder — It supplies the deep chocolate taste without adding extra sugar or liquid. Use baking cocoa rather than sweetened hot cocoa mix, which has sugar and other ingredients that change the dough. If you have a choice, natural unsweetened cocoa is the dependable option with baking soda.
• Softened unsalted butter — Soft butter creams smoothly with the sugar and helps make a tender cookie. It should give slightly when pressed but not look shiny or melted. If you only have salted butter, use it and leave out the added salt.
• Granulated sugar — This sweetens the cocoa and helps the butter mixture become creamy. Brown sugar can be used in the same quantity, but it brings a molasses note and makes the cookies softer and chewier, so the finished texture won’t be quite the same.
• Egg — The egg binds the dough and gives the cookies structure as they bake. Use a large egg as written; a smaller egg can leave the dough drier and more likely to crumble.
• Peppermint extract — Choose a pure extract with a clean mint aroma, and measure it carefully. Peppermint oil is more concentrated and isn’t a direct swap; a one-for-one substitution can overpower the chocolate.
• Milk — Milk loosens the cocoa dough enough to bring it together after the dry ingredients go in. Dairy-free milk works in the same role; choose an unsweetened variety so it doesn’t add an extra sweet note.
• Hershey’s Candy Cane Kisses — These provide the signature peppermint-candy center and make the cookies instantly recognizable. Unwrap them before baking begins so they’re ready to press into the hot cookies without a delay.

The Mixing, Chilling, and Baking Stages That Shape Each Cookie

Whisking the Cocoa Dry Mix

Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl until the color looks even, with no pale streaks or cocoa clumps. This helps the leavener spread through the dough instead of leaving isolated pockets. If the cocoa is lumpy, press those clumps out with the whisk before adding the mixture to the wet ingredients.

Creaming Butter and Building the Dough

Beat the softened butter and granulated sugar in a large bowl until creamy, about 2 minutes. Beat in the egg, vanilla extract, and peppermint extract until combined. Add the flour mixture and milk, mixing only until a soft dough forms; stop as soon as the flour disappears so the cookies don’t turn tough.

Chilling for Cleaner Portions

Cover the bowl and chill the dough for 30 minutes. It will still be soft, but it should feel less sticky and hold a scoop more neatly than it did before chilling. Skipping this rest makes portioning messier and can lead to less consistent cookies, so give the dough the full chill before shaping.

Baking and Setting the Candy Centers

Heat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 1 1/2-tablespoon portions, spacing them about 2 inches apart, and bake for 9–11 minutes, rotating the sheets halfway through. The cookies are ready when they look set and the tops are no longer glossy; don’t wait for the dark cocoa edges to look browned. Immediately press one unwrapped Candy Cane Kiss into the center of each cookie, then cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Simple Swaps for a Different Cookie—and How to Keep Them

Questions That Come Up While Baking Peppermint Kiss Cookies

Peppermint Kiss Cookies

Peppermint kiss cookies are soft chocolate cookies baked until set, then finished with a Candy Cane Kiss pressed into each center. A short chill helps the dough hold its shape as the cookies bake.

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Prep Time 15 minutes mins

Cook Time 11 minutes mins

Chilling 30 minutes mins

Total Time 56 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 115

Ingredients Equipment Method Notes

Ingredients

  

For the cookies

• 1.5 cup flour all-purpose
• 0.33 cup cocoa powder unsweetened
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup butter unsalted, softened
• 0.75 cup sugar granulated
• 1 egg large
• 1 tsp vanilla extract
• 0.25 tsp peppermint extract
• 2 tbsp milk

For the topping

• 24 Hershey's Candy Cane Kisses unwrapped

Equipment

• 2 baking sheets

Method

 

Make the dough

1. Heat the oven to 350°F.
2. Line two baking sheets with parchment paper.
3. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
4. Beat the butter and sugar in a large bowl until creamy, about 2 minutes.
5. Beat in the egg, vanilla extract, and peppermint extract.
6. Add the flour mixture and milk to the butter mixture and mix just until a soft dough forms.
7. Cover and chill the dough for 30 minutes.

Bake and finish

1. Scoop the dough into 1 1/2-tablespoon portions and arrange them about 2 inches apart on the prepared baking sheets.
2. Bake at 350°F for 9–11 minutes, rotating the sheets halfway through, until the cookies look set and the tops are no longer glossy.
3. Immediately press one unwrapped Candy Cane Kiss into the center of each cookie.
4. Cool the cookies on the baking sheets for 5 minutes.
5. Transfer the cookies to a wire rack to cool completely.

Notes

Press the Candy Cane Kisses into the cookies immediately after baking so they adhere. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies if desired. For a dairy-free swap, use dairy-free butter and milk.