Peppermint Kiss Cookies
These peppermint kiss cookies are a simple way to bring chocolate and mint to a Christmas cookie plate. The dough comes together quickly, and the only real “decorating” you do is pressing a peppermint kiss into each warm cookie!
Servings: 24 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 cocoa powder
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- 12 pepperming Hershey kisses
Instructions
- Preheat your oven to 350°F.
- Add the butter and sugars to a large mixing bowl.
- Use an electric hand mixer to cream the ingredients together for about 2 minutes, or until the sugar is completely dissolved.
- Whisk in the egg for about a minute, or until it is fully incorporated with the creamed sugar.
- Gently whisk in the flour, baking powder, baking soda, and cocoa powder, making sure there are no clumps of dry flour in your cookie dough.
- Use a small spoon to divide your cookie dough into 24 balls. Roll each ball in your hands until smooth and then place them on a large baking sheet.
- Bake for 11 minutes.
- As soon as your cookies come out of the oven, top each one with a Hershey kiss.
- Let the cookies cool for about 10 minutes and then move them to a wire cooling rack. Your Hershey kisses will melt down as the cookies cool but will set back up after about 30 minutes to an hour on the counter.
Notes
Start with properly softened butter: You want butter that yields when you press it but isn’t greasy or half melted so it creams cleanly with the sugar and gives a good texture.
Best baking sheet: These cookies aren't going to spread too much, so you can line them pretty close together. I fit 15 on my 9 x 13-inch baking sheet.
Keep the dough just mixed: Stop stirring as soon as the flour and cocoa disappear so you don’t beat the dough into something tough.
Unwrap kisses before baking: Have the kisses ready to go so you can press them in as soon as the cookies come out of the oven while the tops are still hot. The kisses stick best when applied before the cookies have a chance to cool very much.
Let the tray sit: Leave the cookies on the pan until the kisses look set again so the candy holds its shape when you move or stack them. Wait until your kisses have set again to store your cookies.
Best baking sheet: These cookies aren't going to spread too much, so you can line them pretty close together. I fit 15 on my 9 x 13-inch baking sheet.
Keep the dough just mixed: Stop stirring as soon as the flour and cocoa disappear so you don’t beat the dough into something tough.
Unwrap kisses before baking: Have the kisses ready to go so you can press them in as soon as the cookies come out of the oven while the tops are still hot. The kisses stick best when applied before the cookies have a chance to cool very much.
Let the tray sit: Leave the cookies on the pan until the kisses look set again so the candy holds its shape when you move or stack them. Wait until your kisses have set again to store your cookies.
Nutrition
Calories: 114kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 77mg | Potassium: 45mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Calcium: 24mg | Iron: 1mg
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