Every Christmas I make Peanut Butter Kiss Cookies
This year, I put a little spin on them! I made Chocolate Peppermint Kiss Cookies and they are just as delightful as good old fashioned peanut butter kiss cookies.
The super chocolatey cookie with a hint of peppermint extract, topped with a slightly melted Peppermint Kiss. They are a SUPERB combination.
My admiration for peppermint…
My love for peppermint started when I was little. I have always loved York Peppermint Patties. I would put them in the freezer and in my opinion, that made them that much better! Now, I can’t do this freezer candy noshing quite as frequently, as my spare tire around my mid section could use a little deflating. In fact, I think I loved peppermint so much I developed a slight allergy to it in my older age! Now when I eat peppermint I sneeze about 10 times in a row. And guess what? I don’t care, I will NEVER give up peppermint!
A few tips when baking these chocolate peppermint kiss cookies:
- Whenever you add cocoa to something, it tends to dry them out. Make sure you under-bake these cookies to prevent that from happening! Check to make sure the edges are feeling solid, around the 8 minute mark. You don’t want them turning into little hockey pucks!
- My trick is to add the kiss when there is 1 minute left. This allows the chocolate to lightly melt into the cookie and become soft.
- You can add chocolate chips to this as well to make it even more chocolatey!
- Roll the dough balls in festive sprinkles for some added Christmas flare!
These are safe to store in the freezer in a plastic bag or airtight container for up to 3 months.
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 brown sugar, packed
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoons of milk
- 1/4 cup sprinkles of your choice
- 28 candy cane kisses, unwrapped
- Preheat oven to 350 degrees
- In a large mixing bowl, beat butter and sugars until well combined and fluffy
- Add the egg, egg yolk, and vanilla until creamy
- In a separate bowl, combine flour, cocoa powder, baking powder and salt, mix together
- Slowly add the dry ingredients to the wet, 1 cup at a time, making sure everything is incorporated between each scoop of dry ingredients
- Add the milk and mix until smooth
- If you feel your dough is too sticky to roll into balls, cover and pop it in the freezer for about 10-20 minutes
- Roll into 1 1/2 inch balls and roll around in sprinkles until completely covered
- On a lined baking sheet, place the dough balls about 3 inches apart, you should be able to easily fit 12 dough balls on a regular sized sheet
- Bake for 9 minutes
- Remove from oven and place the peppermint kiss in the center of the dough ball
- Place back in oven for another minute
- Once done, cool on wire rack
- Leave some for Santa
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