These Peppermint Kiss Chocolate Crinkle Cookies are like brownie crinkle cookies with a holiday spin. The perfect cookie for the holidays!
It seems like everyone is in the Christmas spirit the day after Halloween. Starbucks has even rolled out the holiday drink lineup. So with the holiday season upon us, I think that I have made the perfect Christmas cookie for this time of year.
These Peppermint Kiss Chocolate Crinkle Cookies are quickly becoming my favorite cookies this season. The combination of a soft chocolate cookie covered in powdered sugar and topped with a Hershey’s kiss? I am definitely putting this on all of my cookie platters this year.
I have made these cookies 5 times in the past couple of weeks, and each time they disappear within a day. I’m going to need to find a good hiding spot for these cookies next time I bake them if I want to gift them to people.
Peppermint Kiss Chocolate Crinkle Cookies Ingredients
These Chocolate Peppermint Kiss Cookies are so easy to make. All you need is:
- unsalted butter
- white sugar
- brown sugar
- large eggs
- vanilla extract
- peppermint extract
- all purpose flour
- unsweetened cocoa powder
- baking powder
- salt
- powdered sugar
- Hershey’s peppermint kisses
Tips
Storage: Store these chocolate peppermint cookies in an airtight container at room temperature for up to 3 days, or 1 week in the fridge.
Swap out the Hershey’s Candy Cane kisses. Instead of those peppermint Hershey’s kisses, you can replace them with either another flavor of Hershey kisses (any of the white chocolate kiss flavors would look great here), or place a couple of chocolate chips on top of the cookies.
Enhance the peppermint flavor. Instead of the powdered sugar, cover the cookies with crushed candy canes. Just place the unwrapped candy cane between some parchment paper or a large plastic bag (such as a Zipoc Bag), then using a rolling pin, crush the candy canes into fine pieces. Then roll the cookie dough balls in the crushed candy cane.
Making uniform cookies. I highly recommend using either a medium or a small cookie scoop depending on how big you want these cookies. I used this medium cookie scoop to make these cookies.
More Christmas Cookie Recipes
Like these Peppermint Kiss Chocolate Crinkle Cookies? Then you will love these Christmas cookies for your next cookie exchange this holiday season:
If you make this recipe, let me know how you liked it! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating. Happy baking!
Peppermint Kiss Chocolate Crinkle Cookies
Ingredients
- 3/4 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar packed
- 4 large eggs
- 2 tsp vanilla extract
- 2 1/2 tsp peppermint extract
- 2 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 cup powdered sugar for rolling
- 36 peppermint kisses unwrapped
Instructions
- In a large bowl, cream together the butter and sugars until light and fluffy. Add in the eggs one at a time, mixing until fully combined. Mix in the vanilla and peppermint extract until fully incorporated.
- In a separate bowl, mix together the flour, cocoa powder, baking powder and salt.
- Slowly mix the dry ingredients into the wet ingredients until combined. Cover and refrigerate for at least 4 hours.
- Preheat the oven to 350℉. Line cookie sheets with parchment paper and set aside.
- Add the powdered sugar to a shallow bowl.
- Using a medium cookie scoop, scoop the cookie dough into your hands to smooth the surface, then roll in the powdered sugar.
- Place the cookie dough balls on the prepared cookie sheet and bake in the preheated oven for 10-12 minutes.
- Place a peppermint kiss on top of each cookie. Allow to cool for around 3 minutes on the cookie sheets before transferring to wire racks to cool completely.
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