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Peppermint Kiss Cookies

Peppermint kiss cookies bake into soft, cocoa-rich rounds with crackled tops and a candy cane-flavored chocolate Kiss pressed into the center. Chill the dough before rolling the cookies in sugar for a festive finish.
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Prep Time 25 minutes
Cook Time 20 minutes
Chilling time 30 minutes
Total Time 1 hour 15 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar divided (3/4 cup for the dough and 1/4 cup for rolling)
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.25 tsp peppermint extract
  • 1.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp fine salt
  • 2 tbsp milk
For the topping
  • 30 candy cane-flavored milk chocolate Kisses unwrapped

Equipment

  • 2 18x13-inch baking sheets

Method
 

Make the cookie dough
  1. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter with 3/4 cup of the sugar until creamy, about 2 minutes.
  3. Beat in the egg, vanilla extract, and peppermint extract until combined.
  4. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Add the dry mixture and milk to the butter mixture, mixing on low just until a soft dough forms.
  6. Cover the dough and chill it for 30 minutes.
Shape and bake the cookies
  1. Put the remaining 1/4 cup sugar in a small bowl.
  2. Scoop the dough into 1-tablespoon portions, roll each into a ball, and coat in sugar.
  3. Arrange 15 balls on each prepared baking sheet, spaced about 2 inches apart.
  4. Bake one sheet at a time for 8–10 minutes, until the cookies are puffed and their tops begin to crack while the centers remain soft.
  5. Immediately press one unwrapped Kiss into the center of each cookie.
  6. Cool the cookies on the baking sheets for 5 minutes.
  7. Transfer the cookies to a wire rack to cool completely.

Notes

For the softest centers, avoid baking past the point when the tops begin to crack. Store in an airtight container at room temperature for up to 5 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter, milk, and peppermint chocolate candies.