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Chocolate Peppermint Kiss Cookies

These festive Christmas cookies are the perfect combination of rich chocolate and peppermint! They are sure to be a favorite at any family gathering!


  • 1 1/2 cups flour

  • 2/3 cup cocoa powder

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup butter, softened

  • 1/2 cup white sugar

  • 1/2 cup brown sugar

  • 2 large eggs

  • 1/2 tsp vanilla extract

  • 18-24 peppermint kisses, unwrapped


  1. Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.

  2. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.

  3. In a separate bowl, beat together the butter and both sugars until just combined (1-2 minutes).

  4. Mix in the eggs and vanilla.

  5. Scrape the sides and bottom of the bowl and then pour in the dry ingredients. Mix until just combined.

  6. Divide the dough into 18-24 small dough balls about the size of a ping pong ball.

  7. Space the dough balls with 12 on each pan. Bake for 9-11 minutes at 350 degrees.

  8. Remove the cookies from the oven and allow to cool for 2-3 minutes. Gently press in one peppermint kiss into each cookie.

  9. Let the cookies fully cool and serve!


  • To get the best results, I recommend mixing as little as possible. At each step, only mix ingredients until just combined, especially once the dry ingredients are added.

Top Tips for Soft Cookies

  • Mix as little as possible! Creaming the butter and sugar a lot will whip in too much air and result in cake-like cookies. Mixing too much after the flour is added will cause too much gluten development, resulting in firm cookies. Always leave the mixer speed on low and only mix until just combined.

  • Make sure the butter is not too soft (see Notes section) or the cookies will spread out too much in the oven. If your dough is soft and sticky, refrigerate the dough for 15-30 minutes before baking.

  • Use a cookie scoop to portion out the dough evenly. This is my favorite one from Amazon (commissionable link).

  • I usually pull the cookies out of the oven just before they look done. The edges will start to turn golden brown, but the top will still look moist. I'd rather have an under-baked cookie instead of an over-baked cookie and you can always throw them back in the oven for a few more minutes if needed.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

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