These Double Chocolate Peppermint Kiss Cookies are rich, chewy, and wonderfully minty. A small, unexpected addition makes them extra fudgy and irresistible.
When I think of holiday baking, cookies come to mind first. No Christmas cookie lineup feels complete without peppermint, and this year I wanted a stronger chocolate profile to pair with that cool mint. These Double Chocolate Peppermint Kiss Cookies deliver hearty chocolate flavor with a festive peppermint finish.
Packed with extra chocolate chips and baked into fudgy, slightly glossy centers, these cookies get a bright pop of mint from a peppermint kiss pressed into the center after baking. They’re a hit with both kids and adults.
To boost the fudgy texture I add an extra egg yolk to the dough and a teaspoon of brandy for subtle depth—similar to how coffee enhances chocolate. The brandy is optional and keeps the cookies kid-friendly while contributing a bit more moisture and richness. If you prefer a stronger boozy note, increase the brandy slightly for an adult twist.
Chilling the dough for about two hours makes the cookies easier to roll and gives a neater shape and appearance, though you can skip this step if you’re short on time. If you skip chilling, reduce baking time by a minute or two since the dough will spread more quickly.
These cookies are perfect for cookie exchanges, holiday parties, or a winter baking session at home. They store well and are sure to disappear quickly once they’re on the plate.
Below is the full recipe and instructions so you can make a batch of these festive treats.
Double Chocolate Peppermint Kiss Cookies
Ingredients
- 16 Hershey’s Peppermint Kisses
- 1/2 cup unsalted butter, slightly softened
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon brandy (optional)
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/3 cup Dutch-processed cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons whole milk
- 1/3 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Sift together the flour, Dutch-processed cocoa, baking powder, and salt into a large bowl. Whisk to distribute the cocoa evenly and set aside.
- Cream the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Beat in the egg, egg yolk, brandy (if using), and vanilla until combined.
- Alternate adding the dry flour mixture and the milk to the butter mixture, beginning and ending with the flour. I used four additions total. Fold in the semi-sweet chocolate chips until evenly distributed.
- At this point you can refrigerate the dough for 2 hours for easier handling and neater cookie shapes. Chilling is optional but recommended for best presentation.
- Portion the dough into 2-tablespoon balls and place them about 2 inches apart on a prepared baking sheet.
- Bake for 8–11 minutes, until the edges are set but the centers remain glossy and slightly soft.
- Allow the cookies to cool on the baking sheet for 10 minutes, then press one Hershey’s Peppermint Kiss into the center of each cookie. Transfer to a wire rack to cool completely.
Notes
This recipe yields 16 cookies using 2-tablespoon scoops. For smaller cookies, roll the dough into 1-inch balls to make about 32 cookies—decrease the baking time and watch closely to avoid overbaking.
Nutrition
Calories: 214 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Sugar: 17 g