• Soft, fudgy chocolate cookie base
• Cool peppermint flavor in every bite
• That signature candy cane Kiss on top
• Easy, freezer-friendly dough
• Perfect for gifting, parties, and cookie trays
• A fun twist on classic blossom cookies

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• All-purpose flour – Weigh for accuracy, or use the spoon-and-level method (here’s a great video from King Arthur Baking).
• Unsweetened cocoa powder – Natural cocoa works best; Dutch-process makes them darker and richer.
• Baking powder – Helps the cookies bake up soft and fluffy.
• Salt
• Butter – softened
• Granulated sugar
• Eggs – room temperature
• Vanilla extract
• Peppermint extract
• Peppermint Candy Cane Hershey’s Kisses – unwrapped

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Whisk the dry ingredients together in a bowl.
2. Use an electric mixer to cream the butter and sugar, then mix in the eggs, vanilla, and peppermint.
3. Add the dry mixture and mix just until combined.
4. Roll the dough into 1-inch balls, coat in sugar, bake until set, then top each warm cookie with a peppermint Kiss and cool completely on a wire rack.

I like to sneak one while they’re still warm — strictly for quality control, of course. 😉

• Let baked cookies rest on the pan for 2–3 minutes before adding the Kisses — too hot and they may melt.
• The cookies should be warm enough to soften the Kisses slightly so they “stick,” but not so warm that they lose their shape.
• Move cookies to a wire rack so the Kisses can cool and set properly.
• If the Kisses are melting too much, chill them in the fridge or freezer for 10 minutes before using.
• If the Kisses aren’t softening at all, the candy may be older — fresh Kisses soften best.
• Press the Kisses straight down (no twisting!) so they settle neatly into the cookie.

Keep cooled cookies in an airtight container for 4–5 days.
If stacking, add parchment between layers to protect the Kisses.

Freeze completely cooled cookies in a single layer until firm, then transfer to a freezer-safe container.
Thaw at room temperature.

• Scoop dough into balls.
• Freeze on a lined tray until solid.
• Move to a freezer bag or airtight container and label.
• Freeze up to 6 months.
• Bake from frozen (add a minute or two).
• Press Kisses on after baking.

You can mix the dough up to 24 hours ahead, roll into balls and chill until ready to scoop. If the dough firms up too much, let it sit at room temp briefly.

Soft, fudgy chocolate peppermint cookies made with peppermint extract and topped with a candy cane Kiss. A festive, crowd-pleasing twist on classic blossom cookies.