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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
Cook Time 11 minutes
Chilling 30 minutes
Total Time 56 minutes
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.