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Peppermint Brownie Candy Kiss Cookies

Rich and fudgy Peppermint Brownie Candy Kiss Cookies are packed with pure peppermint, semisweet chips, and plenty of rich cocoa.
Course: Dessert, Holiday, Snack
Cuisine: American
Keyword: blossom cookies, candy cane kiss cookies, candy cane kisses, hershey kisses, peppermint, peppermint cookies
Servings: 24

Ingredients

  • ¾ Cup Salted Butter (170 g)
  • ¾ Cup  Semisweet Chocolate Chips or Chunks (130 g)
  • 1 ¼ Cup 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

  • 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.

Notes

See blog for:
Dietary substitutions for dairy and gluten 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.