Chocolate Peppermint Kiss Cookies
These festive peppermint kiss cookies are chocolately with just the right amount of peppermint. They are the perfect treat to leave out for Santa!
Ingredients
- ½ cup (1 stick) butter, softened
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ tsp baking powder
- ⅛ tsp salt
- 1 10- ounce bag Hershey’s Holiday Candy Cane Kisses
- 2 squares vanilla-flavored candy coating or white almond bark
Instructions
- 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.
- Remove from the oven. Let the cookies cool for about 5 minutes before adding the candy cane kiss into the center of each cookie. The cookies will crackle slightly. Place the pan of cookies in the freezer for about 5 minutes before transferring to a cooling rack. Otherwise, the kisses may melt and lose their classic shape.
- After the cookies have cooled, melt the white candy coating. Pour in a piping bag and lightly drizzle over the cookies.
Notes
If you press the candy cane kisses into the cookies once immediately removed from the oven, the kiss will melt and lose its shape. They differ from traditional chocolate kisses.