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These chocolate mint kiss cookies give you that chocolate mint hit without a long baking session. You mix a quick dough, bake small rounds until set, then press a mint truffle Hershey kiss into the top of each warm cookie. The kisses soften, settle into the centers and firm up again as the cookies cool so you get a soft chocolate base with a creamy mint bite on top. The batch makes around two dozen, which works well for a cookie plate, a swap or a tin on the counter for coffee breaks.
Chocolate mint kiss cookies are soft cocoa cookies topped with a mint truffle Hershey kiss in the center for an easy homemade chocolate mint Christmas cookie.
You might also like peppermint choc chip cookies, chocolate pudding cookies, chocolate fudge cookies or a mug of candy cane hot chocolate.
Why You’ll Love It
Chocolate and mint together: Dark cocoa and mint truffle kisses give you a clear chocolate mint flavor in each cookie.
Simple dough: You cream butter and sugar, add an egg, then mix in dry ingredients and you’re ready to roll.
Low effort finish: Pressing kisses into warm cookies feels fun but doesn’t eat up time.
Easy to share: The yield suits work treats, family trays or a few small gift boxes.
Chocolate Mint Blossoms Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Soft butter gives you a smooth dough and a tender texture. You can use salted or unsalted butter but, if using unsalted, add about ½ teaspoon of salt so the chocolate flavor doesn’t taste flat.
White granulated sugar: Sweetens the dough and helps the cookies set around the edges.
Light brown sugar: Adds a light caramel note and helps keep the centers soft and chewy.
Egg: Binds the dough so it holds together and bakes in neat rounds.
All-purpose flour: Provides structure so the cookies keep their shape and carry the candy on top.
Dark cocoa powder: Brings rich dark chocolate flavor and a deeper color that works well with mint.
Baking powder: Gives a little lift so the cookies don’t bake up dense.
Baking soda: Works with the other ingredients to keep the crumb light.
Mint truffle Hershey kisses: Pressed into the hot cookies so the centers turn creamy and minty as they cool.
How to Make Chocolate Mint Truffle Kiss Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cream the butter and sugars: Beat the softened butter with the white and brown sugar until the mixture looks smooth and slightly fluffy.
Add the egg: Mix in the egg until the color lightens and everything looks even.
Bring the dough together: Stir in the flour, baking powder, baking soda and cocoa on low speed until you have a soft, even dough with no dry streaks.
Shape the cookies: Roll small balls of dough between your palms and set them on a baking sheet lined with parchment, leaving a bit of space around each one.
Bake the tray: Bake until the cookies are set around the edges and the tops look dry rather than shiny.
Add the kisses: Press a mint truffle kiss into the center of each cookie while warm, then let the tray sit until the chocolate firms up again. Cool completely on a cooling rack.
Substitutions and Variations
Cocoa choices: Use dark cocoa for a stronger chocolate taste or regular unsweetened cocoa if you like a slightly milder flavor.
If you can’t find mint truffle kisses: Use another mint Hershey kiss or regular chocolate kisses with a very small splash of peppermint extract in the dough. Keep the extract light so it doesn’t overpower everything.
Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free baking blend that’s meant for cookies (this one works!) and mix only until the dough comes together so it stays soft.
Dairy-free tweaks: Use a plant based baking stick instead of butter and top the cookies with a dairy-free chocolate button or square. You’ll still get a soft chocolate cookie with a melty center.
Extra texture or sparkle: Roll the dough balls in granulated sugar or very finely crushed candy cane pieces before baking if you want a light crunch and a more festive look.
Serving Suggestions
With a hot drink: Serve a slow cooker pumpkin spice latte or Christmas coffee with your chocolate mint kiss cookies.
With a Christmas cocktail: Enjoy a Santa’s hat cocktail or perhaps a chocolate cake martini with them.
With other festive bites: My Christmas cakesicles, festive marshmallow pops or, if you’d like a savory option, pesto puff pastry Christmas trees would go well with your chewy chocolate cookies.
How to Store Chocolate Mint Blossom Cookies
Store: Keep chocolate mint kiss cookies in an airtight container at room temperature for up to 5 days once the kisses have set.
Freeze: Freeze fully cooled cookies in a single layer, then move them to a container or freezer bag once they’re firm and keep them frozen for up to 2 months.
Thaw: Let frozen cookies thaw in the closed container at room temperature so any moisture settles on the outside, not on the cookies.
Reheat: Warm a cookie very briefly in the microwave or a low oven if you want a softer feel, watching so the chocolate on top doesn’t collapse.
Top Tips
Soften the butter, don’t melt it: You want butter that yields when you press it but still holds its shape so it creams cleanly with the sugar.
Unwrap kisses before you bake: Have the candy ready so you can press a kiss into each cookie the moment the tray leaves the oven.
Let the kisses set before moving: Leave the cookies on the tray until the kisses feel firm again so the tops keep their shape when you transfer or stack them.
Chocolate Mint Kiss Cookies FAQs
The cookies were probably very hot or the room was warm, so the chocolate softened more than you expected. Next time you can let the tray sit for a short moment before adding the kisses and cool the cookies somewhere cooler.
Store them in a well sealed container at room temperature. If they start to feel dry, tuck a small piece of bread inside the container to lend a bit of moisture.
Yes, you can chill the dough, then let it sit out until it’s soft enough to roll into balls. Bake and press in the kisses as usual once the dough is easy to handle.
Mint Chocolate Kiss Cookies Recipe
Chocolate Mint Kiss Cookies
Equipment
- Cookie Scoop or Small Spoon
- Baking Sheet 9 x 13-Inch
Ingredients
- ½ Cup salted butter, softened
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg, large
- 1 ½ Cup all-purpose flour
- ½ Cup dark cocoa powder
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- 12 mint truffle Hershey kisses
Instructions
- Preheat the oven to 350°F.
- Add the butter, brown sugar and white granulated sugar to a large mixing bowl.
- Use an electric hand mixer to whisk the ingredients together on high speed until smooth and creamy.
- Add the egg and whisk again for about a minute, or until the egg is thoroughly beaten.
- Reduce the speed of your hand mixer, then whisk in the flour, baking powder, baking soda, and cocoa powder.
- Divide your cookie dough into 24 balls. Roll each ball in your hands until smooth and then place them on a large baking sheet or pair of smaller ones.
- Bake for 11 minutes.
- When your cookies come out of the oven, top each one with a Hershey kiss.
- Let your cookies cool for about 10 minutes and then move them to a wire cooling rack to cool completely.
Notes
Unwrap kisses before you bake: Have the candy ready so you can press a kiss into each cookie the moment the tray leaves the oven.
Let the kisses set before moving: Leave the cookies on the tray until the kisses feel firm again so the tops keep their shape when you transfer or stack them.
Nutrition
Chocolate mint kiss cookies are an easy way to bring a bit of holiday flavor into your kitchen without juggling lots of steps. The base is a straightforward cocoa cookie dough that comes together fast, and the candy on top handles most of the mint and the look. You can use different cocoa types or kiss flavors, or lean on gluten-free and dairy-free swaps when you need them, and the method stays relaxed. Bake some when you’re filling tins, packing boxes for friends or just crave a homemade chocolate mint cookie that doesn’t demand a whole afternoon.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This was great! I will make it again.