Bake a festive treat with these Chocolate Thumbprint Cookies with Peppermint Kisses! Soft, fudgy, and rolled in powdered sugar, these holiday treats are perfect for sharing.
Celebrate the holidays with a batch of chocolate crinkle cookies topped with a candy cane kiss! They combine rich chocolate flavor with a burst of minty flavor, creating a treat that’s as festive as it is delicious.
Be sure to check out our collection of festive Christmas Cookies for even more holiday baking inspiration!
This recipe is easy to follow and sure to be a hit with everyone that takes a bite! You can whip up these fudgy delights for cookie exchanges, holiday parties, or just a cozy night by the fire.
Looking for more easy cookie recipes for the holidays? Try my Chocolate Christmas Cookies and even my Marshmallow Christmas Cookies. Yum!
Table of Contents
- Helpful Hints for Perfect Cookies
- Limited-Time Offer: 2 Holiday Digital Cookbooks for $7.99!
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Bake Cookies Like a Pro!
- Baking Instructions
- Quick Tip
- LOVE this recipe? SAVE it for Later!
- Recipe FAQ's
- Storage and Reheating Instructions
- More Recipes You'll Love!
- 📖 Recipe Card
- 💬 Comments
Helpful Hints for Perfect Cookies
Chill Your Dough: To prevent your cookies from spreading too thin, make sure to chill the dough! This is extra important for blossom cookies because you want them to hold their shape and create a nice little nest for the peppermint kiss.
For Evenly Sized Cookies: For perfectly shaped cookies that bake evenly, use a cookie scoop! This handy tool helps you create uniform balls of dough, ensuring consistent results every time.
The Perfect Finishing Touch: While the cookies are still warm from the oven, give them a minute or two to cool slightly. Then, gently press a peppermint kiss into the dough. This short cooling time will prevent the kiss from melting completely, while the remaining warmth will help it soften and adhere to the cookie.
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🛒Helpful Kitchen Tools
HERSHEY'S KISSES Candy Cane Flavored, Christmas Stocking Stuffer Candy Bag, 9 oz
Nitial Christmas Cookies for Santa Plate Christmas Dinnerware Set Cookies for Santa Plate Set with Milk Jar, Reindeer Treat Bowl, and Dear Santa Notepad Set Christmas Eve Gift for Kids (Trees)Ciieeo Ceramic Christmas Tea Kettle Cup Set 500ml Santa Claus Design Teapot with 300ml Glass Cup Porcelain Holiday Teaware for Coffee Water Milk
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
- Substitute with plain milk chocolate kisses, caramel filled kisses, or even your favorite chocolate truffles for a different flavor.
- Or instead of a chocolate kiss, press a small dollop of your favorite jam, peanut butter, or Nutella into the cookie after baking.
- Roll the cookie dough in crushed candy canes instead of powdered sugar for extra peppermint crunch.
- Try these other variations with my Peppermint Christmas Cookies and my Peppermint Blossom Cookies.
Step-by-Step Instructions
Step 1: Cream the butter, brown sugar, and granulated sugar until light and fluffy.
Step 2: Add in the eggs and vanilla and mix well.
Step 3: Mix in the cocoa powder, flour, and baking soda until well incorporated.
Step 4: Then fold in the chocolate chips.
Step 5: Wrap the dough in plastic wrap and refrigerate for 2 hours or overnight.
Bake Cookies Like a Pro!
Use a cookie scoop to form the dough balls to ensure they are evenly sized for uniform cooking.
Not sure what size cookie scoop to use? Grab my FREE Cookie Scoop Size Cheat Sheet!
Step 6: Use a 1-inch cookie scoop to portion the dough into balls. Roll the balls of dough in a bowl of powdered sugar.
Step 7: Place the cookie dough onto a baking sheet lined with parchment paper.
Baking Instructions
Step 8: Bake at 350°F for 10-12 minutes. While the cookies are baking, unwrap the kisses.
Quick Tip
Don't add the peppermint kisses immediately after taking the cookies out of the oven! Let them cool for a minute first, so the kisses don't melt and lose their shape.
Step 9: Remove the cookies from the oven and let set for about a minute. Then add the candy cane kisses to the centers of each cookie.
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Chilling the dough is important for preventing the cookies from spreading too much during baking. If you're in a hurry, you can chill the dough in the freezer for about 30 minutes instead.
Peanut butter blossoms crack most often due to dry dough (from too much flour or overbaking), so measure carefully and don't overbake. Chilling the dough and pressing the kisses gently also helps prevent those pesky cracks.
Storage and Reheating Instructions
Refrigerate: Store the cookies in an airtight container at room temperature for up to 5 days. Place a piece of parchment or wax paper between layers to prevent the kisses from sticking to the other cookies. If you prefer a firmer texture or live in a warm climate, store the cookies in an airtight container in the fridge for up to 7 days.
Freezer: Freeze dough balls (before rolling in powdered sugar) on a baking sheet, then transfer to a freezer safe bag. They’ll keep for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Thaw: Thaw at room temperature before serving.
More Recipes You'll Love!
Check out my other recipe for Chocolate Cake Mix Cookies. Or you might like this recipe for Cherry Blossom Cookies.
📖 Recipe Card
Chocolate Thumbprint Cookies with Peppermint Kisses
Ingredients
Equipment
Method
- In a mixing bowl add the butter, salt, brown sugar, and granulated sugar. Use a hand mixer to mix this together.
- Then add the eggs and vanilla, blending together again for about 2 minutes. The mixture will become a paler yellow brown after whipping for that amount of time.
- Now add in all the dry ingredients of cocoa powder, flour, and baking soda. Fold this into the wet ingredients until thoroughly distributed.
- Add the chocolate chips and fold into the thick batter. Cover in plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Use a 1 inch scooper to make 24-30 dough balls and dip into the bowl of powdered sugar. Then place onto the baking sheet.
- Bake the cookies for 10-12 minutes or until the cookies slightly spread and crinkles form in the powdered sugar.
- While the cookies are baking, prep the holiday kisses by unwrapping them.
- After the cookies have cooled for a minute, place a kiss into each cookie. Let them cool for at least 5 minutes and then enjoy!
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