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Chocolate Peppermint Kiss Cookies Square cropped image
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5 from 3 votes

Chocolate Peppermint Kiss Cookies

Soft chocolate thumbprint cookies with a Peppermint Kiss on top!
Prep Time15 mins
Cook Time10 mins
Chill Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 192kcal
Author: Julie Evink


  • 1 cup salted butter softened
  • ¾ cup brown sugar packed
  • ½ cup granulated sugar
  • 1 egg + 1 egg yolk
  • 3 teaspoons vanilla
  • 2 cups all purpose flour scooped and leveled
  • ½ cup cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • cup sugar for rolling and sugar coating
  • 24 Hersey Peppermint Kisses


  • In a large bowl or stand mixer, cream together on medium speed the softened butter and both sugars until blended and white and fluffy. Add egg, egg yolk and vanilla extract and blend for another minute until fully blended.
  • In a medium bowl mix together flour, cocoa powder, baking powder and salt until well mixed.
  • Mix the flour mixture into the mixture with butter and sugar and mix on low speed until full combined, about 3 minutes. Cover with plastic wrap and refrigerate it for 30 minutes.
  • While the dough chills, preheat the oven to 350 degrees and Line a baking sheet with parchment paper or spray your pan with non stick spray.
  • With a medium cookie scoop, roll cookies into 1 inch cookie balls then roll them in sugar till fully covered and place them on the baking sheet with parchment paper spacing them 2 inches apart, then flatten with your fingers to even them out a little, but don’t flatten them too much!
  • Bake for 8-10 minutes until the edges are set and the middle is soft, they will not look done but they will set once out, don’t over bake!
  • Remove them from the oven and allow them to cool for 3-5 minutes, then press Hersey Kiss into the middle of the cookie, gently pressing them down. Allow them to cool on the cookie sheet for another 3 minutes before transferring them to a cooling rack to cool for another 5 minutes.
  • Share warm or store them in an air tight container at room temperature for up to a week, if they last that long!


Can I eat these warm or cold?
These cookies are so yummy, both warm and cold! We love them warm when the Hersey kiss is gooey and soft, but if you like your cookies cold, they are equally soft and delicious!
How should I store the chocolate peppermint kiss cookies?
You can store these cookies in an airtight container or a ziplock bag on the counter for up to a week, but they’ll probably disappear before that!
What is another variation I can make?
The easiest way to change up this recipe is to use different Hershey Kisses. There are so many options to try! We’ve made these with regular kisses, caramel ones, and cherry cordial kisses.
Can I make this cookie recipe ahead of time and freeze it?
Yes! You can freeze baked cookies in a ziplock bag once they are thoroughly cooled; they will stay fresh for up to two months.
You can also freeze uncooked cookie balls before you bake them. Just scoop and then freeze on the pan until solid, then put them in a ziplock bag and keep frozen for up to three months. When you’re ready to use, just put them on a parchment-lined baking sheet, bake them as instructed, and then add the Hersey Kiss after baking! Keep in mind frozen cookies will need to cook in the oven for another minute or two, depending on how frozen they are.
Do I have to chill the cookies before I bake them?
Yes! Chilling is very important. If you skip this step, the batter will spread out and become flat and crispy when you bake the cookies. Chilling the dough will keep them from spreading too much, so they are thick and soft.
What if I don’t have parchment paper?
You can use a Silpat mat or spray your pan with nonstick cooking spray.


Serving: 1cookie | Calories: 192kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 128mg | Potassium: 81mg | Fiber: 1g | Sugar: 16g | Vitamin A: 256IU | Calcium: 34mg | Iron: 1mg