If you love chocolate and peppermint, you’ve come to the right place. If not? Well, I’m not sure we will be able to communicate, you know? Here, check out my sugar cookie blossoms - they are a similar cookie in a non-chocolate version.
But for these chocolate peppermint kiss cookies, a love of chocolate is definitely required. They start with a brownie base and add in peppermint flavor.
And since this is a holiday-ish cookie, an easy button is required. To keep it simple, the cookie dough starts with a box mix, and revisions are made from there. It’s like a cake mix hack, only for brownies – LOVE IT!
Why I love this recipe
Chocolate and Peppermint: so delicious together. And brownies are basically the greatest way to enjoy chocolate. If you feel the same, this one’s for you.
The cafeteria where I used to work had the greatest chocolate crinkle cookies. They were crunchy on the outside, fudge-y in the middle, and covered in powdered sugar. They might be the number one thing I miss about working …. LOL.
This recipe has a brownie cookie bottom that is so close to what I remember, with the addition of peppermint in the cookie dough AND in the kiss.
And of course, the all-important easy button. By starting with a box mix, these cookies are so easy to mix up. Which is what we all need this time of year!
How to make these chocolate peppermint kiss cookies
In order to keep our cookies and the kisses in the right shape, it helps to get everything cold first.
The first step is to unwrap the peppermint kisses. Place them in a bowl, cover it and freeze for a couple hours. I did this the day before.
Then, the brownie batter. Mix the dry batter with crushed peppermint candy and some cocoa. Then add in the wet ingredients: chocolate syrup, water, oil and egg. Once the batter is well combined, cover the bowl and refrigerate it for at least an hour. This is great to do in the morning and just place it in the fridge til later when you’re ready to bake.
When you're ready to bake, preheat the oven to 350F and line your baking sheet(s) with parchment paper.
Make one-inch balls of dough, roll each in powdered sugar, and set on the prepared baking sheet. In theory, you should use a cookie scoop for this step in order to get uniform sized pieces of dough. However, I find that a challenge with very firm refrigerated dough. So, I typically scoop it myself using a small spoon. When I do this, I always end up with larger pieces and therefore fewer cookies. But bigger cookies never seem to be a problem. 😀
Bake the cookies for 9 to 11 minutes, until the edges are set. Let the cookies cool for 4 to 5 minutes. I like to cool them right on the baking sheet for a couple minutes, then slide the entire piece of parchment paper with cookies onto the counter for a couple more minutes.
Then, place a cold peppermint kiss into the center of each warm cookie. Let the cookies cool completely before moving or serving.
Cold dough and cold kisses really make a difference in the final shape of your cookie, so do not skip the cooling step.
Using a cookie scoop will yield about 48 evenly-sized cookies. However, I once broke a cookie scoop when using it on rock-solid cold dough. (different recipe) So now I shy away from that. When I use a teaspoon, I tend to be a little more generous in my scoop size, so end up with about 30-36 cookies.
More holiday cookies and treats to love
Chocolate Peppermint Kiss Cookies
- 1 box brownie mix 13x9 size
- ¼ cup cocoa
- ¼ cup crushed peppermint candy
- 3 Tablespoons water
- 2 Tablespoons chocolate syrup
- 1 egg
- 1 Tablespoon canola oil
- Powdered sugar – for rolling
- 48 candy cane flavored kisses
- Unwrap the candy cane kisses and place in a bowl. Cover and place in the freezer.
- Combine the brownie mix, cocoa, and crushed peppermint candy. Then add the water, chocolate syrup, oil, and egg. Mix until well blended. Cover and refrigerate at least an hour to make the dough firm enough to roll.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Shape the dough into one-inch balls. Roll each ball in powdered sugar to coat, then place on the prepared baking sheet.
- Bake 9 to 11 minutes, until set. Cool cookies 4-5 minutes, either on the baking sheet or by sliding the parchment paper onto the kitchen counter.
- Press a cold peppermint kiss into the center of the still-warm cookies. Then, cool completely.
Nutrition values are estimates only, using online calculators. Please verify using your own data.