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Peppermint Kiss CookiesNew

Peppermint Kiss Cookies

Deep cocoa cookies rolled in sparkling sugar and crowned with a peppermint-striped white chocolate kiss. Soft centers, crinkly edges, and a cool mint finish—holiday cookie plate perfection.
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Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 36

Ingredients
 

Cookie Dough

  • 14 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 1/4 cups packed dark brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon peppermint extract optional, for a touch more mint
  • 2 1/4 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder natural
  • 1 teaspoon instant espresso powder enhances chocolate flavor
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

For Finishing

  • 1/3 cup coarse sanding sugar for rolling
  • 36–40 peppermint white chocolate Kisses, unwrapped

Instructions

Preparation Steps

  • Place the unwrapped peppermint Kisses on a plate and chill in the freezer for 10–15 minutes so they keep their shape when added to warm cookies.
  • Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa, espresso powder, baking soda, and salt; set aside.
  • In a large bowl with a hand mixer (or stand mixer with paddle), beat the softened butter with granulated sugar and brown sugar on medium-high until very fluffy and slightly lightened, 3–4 minutes. Scrape the bowl as needed.
  • Beat in the egg, then the egg yolk until smooth. Mix in vanilla and peppermint extract (if using).
  • Add the dry ingredients to the bowl and mix on low speed just until no dry streaks remain. The dough will be soft and thick.
  • Let the dough rest at room temperature for 10 minutes to hydrate the cocoa and make scooping easier.
  • Scoop dough into 1½-tablespoon portions (about a #40 scoop), roll into balls, then coat in coarse sanding sugar. Arrange 2 inches apart on the prepared sheets.
  • Bake one sheet at a time for 10–12 minutes, rotating the pan halfway, until the edges are set and the centers look slightly soft.
  • Cool on the pan for 2 minutes, then gently press one chilled peppermint Kiss into the center of each cookie. Let stand on the pan until the chocolate firms up (or slide the pan into the fridge for 5 minutes to speed it along).
  • Repeat with remaining dough and candies. Cool completely before storing.

Notes

Tip: Keep the candies chilled until the moment you press them into the cookies—this helps them hold the classic kiss shape instead of melting flat. Store cookies airtight at room temperature for up to 5 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Peppermint Kiss Cookies flavors. All ingredient ratios and instructions are independently developed.