Peppermint Brownie Candy Kiss Cookies

Jump to Recipe

Rich and fudgy Peppermint Brownie Candy Kiss Cookies are packed with pure peppermint, semisweet chips, and plenty of rich cocoa.

The holidays are a time for sharing plenty of delicious treat! This season, why not indulge in something that combines the rich, decadent flavors of brownies with the festive twist of peppermint and chocolate? Peppermint Brownie Candy Cane Kiss Cookies are the perfect gift for cookie exchanges, or simply for enjoying with your loved ones. These cookies blend the deep, rich flavor of chocolate with a refreshing peppermint kick and are topped with a delightful Candy Cane Kiss for that extra touch of holiday magic.

In this blog, I'll share the full recipe along with step-by-step instructions, answers to some frequently asked questions, and suggestions for substitutions and products you can use to make these cookies even better. Let's make them.

The Recipe: Peppermint Brownie Candy Cane Kiss Cookies

For the Brownies:

• ¾ cup salted butter (170 g)
• ¾ cup semisweet chocolate chips or chunks (130 g)
• 1 ¼ cups granulated sugar (250 g)
• 1 large egg + 1 large egg yolk
• 2 teaspoons pure vanilla extract or pure vanilla bean paste (10 ml)
• 1 teaspoon pure peppermint extract (5 ml)
• 1 cup all-purpose flour (125 g)
• ¾ cup unsweetened cocoa powder (75 g)
• ½ teaspoon salt (2.5 g)
• 1 cup chocolate chips of choice (170 g)

Topping:

• Candy Cane Kisses

Instructions

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure your cookies come off easily once baked.

2. Melt Butter and Chocolate

In a medium-sized saucepan, melt the salted butter (170 g) over low heat. Once the butter is melted, remove it from the heat and stir in the semisweet chocolate chips or chunks (130 g). Stir until smooth and fully melted, then let it cool slightly. The butter and chocolate mixture is the base of the rich brownie flavor that makes these cookies so decadent.

3. Mix Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar (250 g), egg, egg yolk, pure vanilla extract (10 ml), and pure peppermint extract (5 ml) until the mixture is smooth and creamy. Once well combined, slowly add in the melted butter and chocolate mixture, whisking as you go to incorporate everything evenly.

4. Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour (125 g), cocoa powder (75 g), and salt (2.5 g). Sifting helps to prevent lumps and ensures your cookies have a smooth texture.

5. Mix Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Stir until just combined—be careful not to overmix, as that can result in dense cookies.

6. Add Chocolate Chips

Gently fold in the additional chocolate chips (170 g) to the dough. This adds extra pockets of melted chocolate in each bite, making these cookies even more indulgent.

7. Chill the Dough: Chill dough for 30 minutes in the refrigerator. 

8. Scoop Dough

Using a cookie scoop or a tablespoon, drop rounded spoonfuls of the cookie dough onto your prepared baking sheet. Space the cookies about 2 inches (5 cm) apart, as they will spread slightly while baking.

9. Bake

Place the baking sheet in the oven and bake for 8-10 minutes, or until the edges are set but the centers are still slightly soft. The cookies will firm up as they cool, so don’t worry if they seem soft in the middle when you first take them out of the oven.

10. Add Candy Cane Kisses

Once the cookies come out of the oven, immediately press a Candy Cane Kiss into the center of each cookie. The kiss will melt slightly from the warmth of the cookie, creating a gooey, chocolatey center with a minty twist. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

11. Serve and Enjoy

Once your cookies have cooled, they’re ready to be enjoyed! These Peppermint Brownie Candy Cane Kisses Cookies are perfect for holiday gatherings, cookie exchanges, or simply as a sweet treat to savor with family and friends.

Frequently Asked Questions

1. Can I use a different type of chocolate for the cookies?
Yes, you can substitute the semisweet chocolate chips or chunks with other types of chocolate such as dark chocolate or milk chocolate, depending on your personal taste preference. For a sweeter flavor, milk chocolate works well, while dark chocolate will provide a richer, more intense cocoa flavor.

2. Can I freeze the cookie dough?
Yes, you can freeze the cookie dough! Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze for about 1 hour, then transfer the dough balls into an airtight container or freezer bag. When you’re ready to bake, simply bake them from frozen, adding a few extra minutes to the baking time.

3. How can I make these cookies gluten-free?
To make these cookies gluten-free, simply swap the all-purpose flour (125 g) for a gluten-free flour blend that is suitable for baking. Be sure to use a blend that includes xanthan gum or another binding agent to help provide structure to the cookies.

4. Can I substitute the Candy Cane Kisses with something else?
If you can’t find Candy Cane Kisses or prefer a different topping, you can use regular Hershey's Kisses or any other type of chocolate kiss, such as caramel or milk chocolate. For a non-chocolate alternative, try adding crushed peppermint candies or a drizzle of white chocolate.

Products Used

• Butter: I always use high-quality salted butter for this recipe to add that rich, creamy flavor. You can use unsalted butter as well, but make sure to adjust the salt in the recipe accordingly.
• Chocolate: For the best results, I recommend using good-quality semisweet chocolate chips or chunks, such as Ghirardelli or Callebaut. The better the chocolate, the richer your cookies will taste.
• Peppermint Extract: A high-quality peppermint extract is key to achieving that perfect holiday flavor. Look for one that is pure and not artificially flavored for the best results.
• Candy Cane Kisses: These festive kisses are not only delicious but add a fun, minty pop to the center of each cookie. If you can’t find them, regular chocolate kisses or crushed peppermint candies are great substitutes.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Conclusion

Peppermint Brownie Candy Cane Kisses Cookies are THE perfect treats to bring together the rich flavor of brownies with the refreshing taste of peppermint. Whether you’re baking for a holiday party, a cookie exchange, or simply for family and friends, these cookies will surely become a favorite. The combination of chewy chocolate brownie cookies and a gooey, minty Candy Cane Kiss is irresistible.

If you loved these chocolate caramel churro cookies, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather 

PS: Try my Chocolate Caramel Churro Cookies for another decadent chocolate cookie experience!