Peppermint Kiss Cookies
Soft and fudgy Chocolate Peppermint Kiss Cookies topped with festive peppermint candy kisses. An easy and delicious holiday treat perfect for cookie swaps, gifting, or enjoying with hot cocoa!
Equipment
- Stand Mixer
- 2 large baking sheets
Ingredients
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated white sugar divided
- ½ cup brown sugar packed
- 1 egg plus 1 egg yolk
- ½ teaspoon peppermint extract
- 2 cups all-purpose flour
- ½ cup dark cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1-3 tablespoon milk
- ¼ tsp salt
- 34 Candy Cane Kisses unwrapped
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine the flour, cocoa powder, baking powder,soda and salt. Set aside.
- Cream butter and ½ cup of white sugar, brown sugar together in the bowl of a stand mixer until light and fluffy for 3-4 minutes.
- With the mixer on medium speed mix in the egg, egg yolk, and peppermint extract until smooth.
- Add the dry ingredients a little at a time while mixing on slow until combined. Mix in the milk until smooth and dough comes together.
- Roll dough into 1 inch balls (about 1 tablespoon) and then roll in the ¼ cup sugar. Place 2 inches apart on a baking sheet. Bake for 10 minutes.
- When done, immediately move cookies onto a cooling rack or plate. Let them cool for 5-6 minutes and then gently press the kisses into the top. (If you do it earlier or leave them on the hot pan the kiss will get too warm and lose its shape.)
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