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chocolate peppermint kiss cookies in a pile

Chocolate Peppermint Kiss Cookies

  • Author: Sloane
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 20 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: American


These chocolate peppermint kiss cookies are rich, decadent, and festive - everything you could ever want from a Christmas cookie.


  • 160g (1 1/3 cup) all-purpose flour
  • 42g (1/2 cup) cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 113g (1/2 cup; 1 stick) unsalted butter (room temp)
  • 160g (3/4 cup) brown sugar
  • 50g (1/4 cup) granulated sugar
  • 1 egg (room temp)
  • 1 tsp vanilla paste or extract
  • 1/4 tsp peppermint extract
  • 50g (1/4 cup) granulated sugar (for rolling)
  • 20 kisses (unwrapped & frozen)


  1. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars for 2-3 minutes until light and fluffy.
  3. Beat in the egg, vanilla, and peppermint extract until fully combined.
  4. Add the dry ingredients and mix on low speed until just combined.
  5. Cover the bowl and chill the cookie dough in the fridge for at least one hour or overnight.
  6. When you are ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
  7. Unwrap the 20 kisses and place in the freezer until ready to use.
  8. Scoop the cookie dough with a small (1 tbsp) cookie scoop and roll each in the 50g (1/4 cup) of granulated sugar.
  9. Place the cookie dough on the baking sheet about 2 inches apart and freeze for 10-15 minutes.
  10. Bake the cookies for about 8-10 minutes or until puffed and cracked.
  11. Take the cookies out of the oven and immediately, yet gently press a kiss into each of the cookies.
  12. Allow the cookies to cool completely on the baking sheet before removing.


  • I always recommend using dutch process cocoa powder, but you could use unsweetened cocoa powder instead.
  • Peppermint extract is very potent, be VERY careful with it! I went with 1/4 tsp for a more subtle peppermint flavor, but if you love peppermint you could add an additional 1/4 tsp.
  • Once the cookies come out of the oven and a kiss is pressed into each, leave them on the baking sheet to cool COMPLETELY before removing. If they are moved too soon, the kisses will lose their shape.


  • Serving Size: 1 cookie
  • Calories: 198
  • Sugar: 20.9 g
  • Sodium: 84.9 mg
  • Fat: 9.5 g
  • Carbohydrates: 29.6 g
  • Protein: 2.2 g
  • Cholesterol: 21.4 mg

Keywords: chocolate peppermint kiss cookies, chocolate peppermint blossoms, christmas cookie recipe, chocolate drop cookie