• Lauren Humphreys

Chocolate Peppermint Kiss Cookies

I have a confession. I don’t like peppermint, unless it’s the form of toothpaste. I especially don’t like peppermint paired with chocolate. I mean, why would you ruin a perfectly good piece of chocolate? It’s a combo that never worked for me…until now.

I don’t know what happened but this Christmas season, but I suddenly like peppermint. I realized this by trying one of the Hershey’s Holiday Candy Cane Kisses recently. Seriously, it was so good and not overpowering in the peppermint flavor. I even like the peppermint with chocolate thanks to these cookies. I can still hardly believe it, but these cookies are fantastic. They are super easy to make, and are similar to the beloved peanut butter kiss cookies, but with an upgrade.

The cookie itself is like a bite-size fudgy brownie. The little candy cane flavored Kisses are not only adorable, but are so so good. It is festive little pairing, and it’s hard to eat just one. They are especially good warm out of the oven while everything is all melty. However, they are also great cooled with the white drizzle.

The white drizzle on top is optional, but I think it elevates them. This little step does wonders for the visual appeal, which is so so important in food photography but also in standing out amongst all of the holiday treats available. Maybe it’s just us, but we usually have at least 10 dessert options to choose from! This year will be scaled back since we are not celebrating Christmas with my family, but we must still create our own special memories.

If you haven’t started your holiday baking yet, be sure to give these a try. I also have 2 variations of these coming to the blog soon! I am saving my personal favorite for last!

Chocolate Peppermint Kiss Cookies

½ cup (1 stick) butter, softened

¾ cup sugar

1 egg

1 tsp vanilla

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

¼ tsp baking powder

1/8 tsp salt

1 10-ounce bag Hershey’s Holiday Candy Cane Kisses

2 squares vanilla-flavored candy coating or white almond bark

Preheat the oven to 375°F. Line cookie sheets with parchment paper and set aside.

In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in egg and vanilla, and mix until combined. In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Stir the flour mixture into the butter mixture, and mix until combined. The cookie dough will be fairly thick.

Scoop dough and roll into 1 inch balls. Place on parchment lined baking trays and bake for about 8 minutes. The cookies should still feel fairly soft and be slightly puffed.

Once removed from the oven, gently place one holiday candy cane kiss into the center of each cookie. The cookies will crackle slightly. Let cool on the pan for about 5 minutes and carefully transfer to a cooling rack to finish cooling.

After the cookies have cooled, melt the white candy coating. Pour in a piping bag and lightly drizzle over the cookies.

Makes about 24 cookies

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