Fudgy Chocolate Peppermint Kiss Cookies

Chocolate Peppermint Kiss Cookies have officially become the unsung hero of our family’s December cookie box, thanks to a spontaneous bake-off we hosted during last year’s snow day.

School had closed early, roads were slick with powdery frost, and my cousin Hana called to ask if we could bake “something cute and minty” with her twins. She showed up in snow boots with a bag of peppermint kisses and enough energy to rival a gingerbread parade.

While Hana made cocoa and the twins raided my sprinkle drawer, my neighbor Mr. Ortiz popped over with extra candy canes because he overheard our plans while shoveling his walkway.

Soon we had crushed peppermint flying, cookie dough thick with cocoa, and flour-covered kids giggling as they rolled balls in sparkling red and white shards. The kitchen smelled of warm chocolate and crisp winter air from the slightly open window, while music from an old holiday jazz playlist wrapped the room in nostalgia.

After baking, we pressed those striped peppermint kisses into each puffed cookie just as they cooled, watching the tops melt ever so slightly into glossy centers. Chocolate Peppermint Kiss Cookies turned out better than anyone expected rich, soft, and minty-sweet with just the right snap from the crushed canes. Since then, they’ve become the cookie I always bring to cookie swaps or school parties, especially when I know people will reach for “just one more.”

Short Description

Chocolate Peppermint Kiss Cookies are rich, chewy cocoa cookies coated in crushed candy canes and finished with a peppermint kiss, perfect for festive trays and winter treats.

Key Ingredients

• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar (7 oz)
• ½ cup vegetable oil (4 fl oz)
• 2 large eggs
• 1½ tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup all-purpose flour (4.25 oz)
• ½ cup crushed candy canes (3 oz)
• 15 peppermint kisses

Tools Needed

• Mixing bowls
• Whisk
• Rubber spatula
• Baking sheet lined with parchment
• Small scoop or tablespoon
• Wire cooling rack
• Shallow bowl (for crushed candy canes)

Cooking Instructions

Step 1: Prep the Oven and Candy

Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper. Place crushed candy canes in a shallow bowl and unwrap your peppermint kisses.

Step 2: Make the Cookie Dough

In a large bowl, whisk together the cocoa powder, granulated sugar, vegetable oil, eggs, baking powder, salt, and vanilla. The batter should become thick and glossy.

Step 3: Add the Flour

Sift in the flour and fold gently using a rubber spatula until the dough is dense and sticky. If needed, refrigerate for 10 minutes to make handling easier.

Step 4: Shape and Coat

Scoop out 1½-inch balls of dough. Roll each ball in the crushed candy canes and place on the prepared baking sheet, flattening each cookie slightly with your fingers.

Step 5: Bake

Bake for 10–11 minutes, or until the cookies are puffed and the edges appear set. The centers should remain soft.

Step 6: Add the Kiss

Let the cookies cool on the sheet for 6–7 minutes. Then, gently press one peppermint kiss into the center of each cookie. Transfer to a wire rack and let cool completely.

Troubleshooting tip: If the candy cane coating melts too much in the oven, try freezing the coated dough balls for 10 minutes before baking.

Why You’ll Love This Recipe

Perfect balance of rich chocolate and refreshing peppermint

Chewy texture with a festive candy crunch

Visually stunning for cookie trays and holiday gifts

Easy to prepare with pantry staples

Great for kids to help shape and decorate

Mistakes to Avoid & Solutions

Candy canes melting too much
Freeze coated dough balls before baking to reduce spreading.

Cookies cracking unevenly
Flatten slightly before baking and space them evenly on the sheet.

Dough too stick
Chill for 10 minutes and dust your hands lightly with cocoa powder.

Peppermint kisses melting completely
Add them after partial cooling to prevent over-softening.

Candy sticking to the pan
Always use parchment paper or a silicone mat for easy removal.

Serving and Pairing Suggestions

Serve alongside mugs of hot cocoa or peppermint tea

Add to a holiday cookie exchange box with assorted classics

Pair with dark roast coffee or spiced lattes for contrast

Stack on a tiered dessert tray for holiday gatherings

Display with ribbon-tied gift bags for edible gifts

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 4 days

Layer with parchment paper to protect the kisses

Freeze unbaked dough balls (without candy) for up to 2 months

Thaw frozen dough slightly, coat with crushed candy, then bake

Do not microwave cookies with kisses—the candy will overheat and melt

FAQs

1. Can I use different flavored kisses?
Yes, dark chocolate mint or white chocolate swirl kisses also work well.

2. Can I make the dough ahead of time?
Absolutely. Store in the fridge for up to 48 hours, then shape and bake.

3. What can I use instead of candy canes?
Crushed peppermint candies or colored sugar will give a similar effect.

4. Why do my cookies flatten too much?
Make sure your dough isn’t too warm before baking and don’t overmix.

5. Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend and monitor baking time.

Tips & Tricks

Crush candy canes by pulsing in a food processor or sealing in a bag and tapping with a rolling pin

Use a cookie scoop for even portions and uniform baking

Add a pinch of espresso powder to enhance the cocoa flavor

Freeze kisses briefly so they don’t melt too fast after pressing in

Let cookies cool fully before stacking to preserve shape and decoration

Recipe Variations

Chocolate Mocha Kiss Cookies
Add ½ tsp espresso powder to the dough. Use dark chocolate kisses for a richer flavor profile.

White Chocolate Peppermint Twist
Use white chocolate peppermint kisses and add ½ tsp almond extract to the dough.

Candy Cane Crunch Cookies
Mix ¼ cup crushed candy canes into the dough and use chocolate kisses on top.

Gluten-Free Peppermint Cookies
Substitute flour with gluten-free all-purpose blend and reduce sugar by 1 tbsp for balance.

Chocolate Cherry Kiss Cookies
Add ¼ tsp cherry extract and use cherry-flavored kisses for a fruity twist.

Final Thoughts

That snowy afternoon with Hana, Mr. Ortiz, and two sugar-dusted toddlers reminded me how the right cookie can fill a room with warmth and surprise. Chocolate Peppermint Kiss Cookies turned out to be more than just festive they became a baking memory that tied everyone together, from neighbors to family, with laughter and melted peppermint swirls.

Since that day, I’ve baked these cookies in quiet evenings too, just me and the twinkle lights, savoring the smell of cocoa and peppermint while waiting for the kisses to settle perfectly in their soft centers. It’s the kind of recipe that brings joy with every step, and even more when shared with someone nearby.