Some holiday seasons rush right past me, but there are certain afternoons in December that cling to my memory as if they were wrapped in ribbon. One of those moments began with a quiet kitchen, a light snowfall outside the window, and a bowl of cocoa that I had accidentally over-measured for another recipe.
Instead of setting it aside, that moment felt like the perfect chance to experiment and bring a little chocolate magic into the day. Before long, the children wandered in, drawn by the sound of crushed candy canes and the sparkle of bright peppermint kisses waiting in a bowl.
The way everyone leaned over the counter, curious about how these dark, cocoa-rich cookies would turn out once crowned with those striped candies, still plays vividly in my mind. It was one of those sessions where every step invited conversation and excitement: the crunch of the canes, the shine of the dough, the anticipation of seeing how the cookies would settle as they cooled.
By the time the first batch emerged, the kitchen was warm and full of chatter. The cookies puffed gently and settled into soft, fudgy circles, perfect for the peppermint kisses that sat proudly in the center after their brief cooling period.
As we arranged them on a platter, the bright red stripes looked like tiny holiday ornaments. These cookies became a quiet little tradition for us, baked in the late afternoon when the house feels calm and the season feels close.
Short Description
Chocolate Peppermint Kiss Cookies are soft, chocolatey cookies rolled in crushed candy canes and topped with peppermint kisses for a festive, minty finish.
Key Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar (7 oz)
- ½ cup vegetable oil (4 fl oz)
- 2 large eggs
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup all-purpose flour (4.25 oz)
- ½ cup crushed candy canes (3 oz)
- 15 peppermint kisses
Tools Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Cooking Instructions
Step 1: Prepare the Oven and Ingredients
Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper. Place the crushed candy canes in a shallow bowl for rolling.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together cocoa powder, sugar, oil, eggs, baking powder, salt, and vanilla extract. The mixture will look shiny and thick.
Step 3: Add the Flour
Sift the all-purpose flour into the bowl. Fold it in gently until just combined. The dough will be dense and sticky, which is exactly what you want for shaping.
Step 4: Shape and Coat the Dough
Roll the dough into balls about 1½ inches in size. Coat each ball in the crushed candy canes, pressing lightly so the pieces cling. Set them on the baking sheet about 2 inches apart, then flatten each ball slightly with your fingers.
Step 5: Bake the Cookies
Bake for 10–11 minutes. The cookies should look slightly puffed with edges that appear set.
Step 6: Add the Peppermint Kisses
Let the cookies cool on the baking sheet for 6–7 minutes. Press a peppermint kiss gently into the center of each cookie. Allow the cookies to cool completely on a wire rack so the kisses keep their shape.
Troubleshooting Tip: If the dough feels too soft to roll, refrigerate it for 10 minutes to make shaping easier.
Why You’ll Love This Recipe
A festive balance of chocolate and peppermint
Perfect for cookie exchanges and holiday gifting
Kid-friendly and fun to prepare together
Simple ingredients that come together quickly
Soft, fudgy texture with a minty crunch
Mistakes to Avoid & Solutions
Dough too sticky to roll
The mixture can feel overly loose if the kitchen is warm or the eggs are extra large.
Solution: Refrigerate the dough for 10 minutes, then try shaping again. Add 1 tablespoon of flour only if absolutely necessary.
Candy canes falling off during baking
Coating can loosen as the cookies expand in the oven.
Solution: Press the crushed candy cane lightly into the dough so it adheres better.
Peppermint kisses melting or collapsing
Adding the kisses while the cookies are too hot causes them to lose their shape.
Solution: Always cool the cookies for 6–7 minutes before adding the kisses.
Overbaked cookies becoming dry
A minute too long can cause a crumbly texture.
Solution: Remove them when the edges look set but the centers appear slightly soft.
Uneven candy cane coating
Large crushed pieces can clump instead of coating evenly.
Solution: Crush to a medium-fine texture for the most consistent coverage.
Serving and Pairing Suggestions
Serve on a holiday cookie platter with chocolate bark, shortbread, or ginger cookies.
Pair with warm drinks such as hot cocoa, peppermint tea, or a latte.
For parties, present them on a tiered stand to highlight the holiday colors.
These cookies shine at cookie exchanges or wrapped in clear bags with ribbon for gifting.
Storage and Reheating Tips
Store fully cooled cookies in an airtight container at room temperature for up to 5 days.
Keep them in layers separated by parchment to protect the peppermint kisses.
For long-term storage, freeze the baked cookies for up to 2 months; thaw at room temperature.
Do not reheat, as the peppermint kisses will melt.
FAQs
1. Can I use mint extract instead of peppermint kisses?
You can, but reduce the amount to ¼ tsp since mint extract is strong. Add it to the dough with the vanilla.
2. Why does my dough seem runnier than expected?
Your eggs may be larger or your cocoa may be less absorbent. Chill the dough briefly to firm it.
3. Can I make the dough ahead of time?
Yes. Refrigerate the dough up to 24 hours. Bring it to room temperature before shaping, as cold dough is difficult to roll.
4. Can I substitute butter for oil?
Butter changes the texture and dries the dough. Oil keeps the cookies soft and fudgy, so substitutions are not recommended.
5. How finely should I crush the candy canes?
Aim for medium-fine pieces. Too powdery and they melt; too large and they fall off.
Tips & Tricks
Slightly flattening the dough balls helps them bake evenly.
Press the candy cane coating gently into the dough for better sticking.
Use parchment paper to avoid sticking and to make cleanup easy.
Rotate the baking sheet halfway through baking if your oven has hot spots.
Unwrap the peppermint kisses in advance so you can place them quickly.
Recipe Variations
Peppermint Mocha Twist: Add 1 teaspoon espresso powder to the dough for a deeper chocolate-coffee flavor that pairs beautifully with the peppermint kiss.
Double Chocolate Crunch: Mix ½ cup mini chocolate chips into the dough before rolling to create a richer, more indulgent bite with extra texture.
White Chocolate Peppermint: Swap the peppermint kisses for white chocolate kisses and roll the dough in finely crushed white chocolate peppermint candies.
Mint Chocolate Chip Version: Add ¼ teaspoon peppermint extract to the dough and fold in ⅓ cup mini chocolate chips for a flavor reminiscent of mint-chip ice cream.
Holiday Sprinkle Cookie: Replace crushed candy canes with festive red and green sprinkles if you prefer a non-mint version that still looks cheerful and seasonal.
Final Thoughts
Chocolate Peppermint Kiss Cookies carry that unmistakable feeling of stepping straight into the holiday season, comforting, sweet, and irresistibly festive. The blend of soft, cocoa-rich cookies with a cool peppermint swirl creates a flavor that draws everyone back for “just one more,” even before the last bite is gone. They’re the kind of little treats that make a big moment, from the first whiff in the oven to the smiles that fill the kitchen.
What makes them even more special is how easily they become a family tradition. As winter returns each year, the sound of unwrapping those striped candies or the sight of red-and-white swirls is enough to signal that the season of togetherness has begun. If you’re looking for a recipe that’s simple yet bursting with holiday spirit, these cookies are the perfect way to create new, delicious memories.
Chocolate Peppermint Kiss Cookies
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar 7 oz
- ½ cup vegetable oil 4 fl oz
- 2 large eggs
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup all-purpose flour 4.25 oz
- ½ cup crushed candy canes 3 oz
- 15 peppermint kisses
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet and place crushed candy canes in a shallow bowl.
- Whisk cocoa powder, sugar, oil, eggs, baking powder, salt, and vanilla until thick and glossy.
- Sift in flour and fold gently until a dense, sticky dough forms.
- Roll dough into 1½-inch balls, coat in crushed candy canes, and flatten slightly on the baking sheet.
- Bake 10–11 minutes until puffed and edges are set.
- Cool 6–7 minutes, then press a peppermint kiss into each cookie. Let cool fully on a wire rack.
