Peppermint Christmas Cookies are made with a chocolate cookie dough rolled in sugar and then stuffed with a peppermint candy kiss.
A fun twist on a family favorite cookie, this is another recipe to add to your Christmas Cookie baking list this holiday season!
These Peppermint Christmas Cookies are very similar to my traditional Peanut Butter Blossom Cookies that my daughter, Olivia, loves so much.
Only for this recipe I added cocoa powder to the flour mixture to give us a yummy chocolate sugar cookie dough for the fun peppermint kiss candy to sit in.
Looking for more easy desserts for the holidays? Try my Puff Pastry Christmas Cookies, Christmas No Bake Cookies, and even my Diabetic Christmas Cookies.
Table of Contents
Peppermint Blossom Cookies
One of the things I love so much about Peppermint Blossom Cookies or even Peanut Butter Blossom Cookies is rolling the dough balls in granulated sugar right before baking. It really gives a different texture to the cookies that I know you're going to love.
If you're pressed for time and need cookies fast, try my recipe for Chocolate Sugar Crinkle Cookies that start out with a cake mix. When you pull the baking trays out of the oven, add the peppermint kiss candy!
🛒Helpful Kitchen Tools
Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper
Stainless Steel Medium Cookie Scoop2-Pack Cooling Racks for BakingLarge Food Storage Container
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Flour
- Baking Soda
- Baking Powder
- Unsweetened Cocoa - I used Hershey's brand
- Salt - sometimes I skip adding salt if I'm using salted butter. It's really a preference.
- Butter
- Granulated Sugar - you'll need about ½ cup sugar for the cookie recipe and then an additional ¼ cup to roll the dough balls in before baking.
- Brown Sugar
- Egg
- Vanilla
- Hershey's candy cane kisses
Recipe Substitutions and Variations
You can use any flavor Hershey's kiss to switch up the recipe throughout the year.
Step-by-Step Directions
Step 1: Cream together the butter and both the sugars until blended and smooth. Then add the egg and vanilla.
Step 2: Combine the flour with the baking soda, powder and salt. Add the cocoa powder and combine all together using a whisk. Slowly add the dry ingredients to the wet ingredients being sure to mix completely.
Step 3: Using a small cookie scoop, scoop out the dough into balls. Depending on the size of ball you create, you should get anywhere from 35 to 40 cookies.
Step 4: Roll the Peppermint Christmas Cookie dough balls in the additional white sugar. I like to use a shallow pie plate for this step.
Step 5: Place the dough balls on a baking tray that's been lined with parchment paper. Then place the trays of cookies in the refrigerator for at least 30 minutes.
Baking Tip
Always try to chill the dough after it's been formed into balls for at least 30 minutes before baking. This will help the cookies not spread as much.
Baking Instructions
Step 6: Bake the cookies in a preheated 350 degree oven for about 8 to 10 minutes. My cookies took exactly 8 minutes, but remember, every oven is different, so start checking your cookies after 8 minutes of baking.
Step 7: Remove the cookie tray from the oven and immediately start adding the peppermint candy kisses. Press slightly so the candies go into the freshly baked cookies.
Before You Begin!
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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!
This question gets sent to me all the time and the usual answer is the dough was too warm when it went into the oven. You can remedy a flat cookie by chilling the dough balls for about 30 minutes before baking.
Chilling cookie dough for at least 30 minutes before baking helps chill the butter or shortening used to make the cookies. When the cookies bake, the butter will take longer to melt which will help the cookies not to spread as much.
These cookies are easy to prepare ahead of time by simply freezing the dough balls after they have been rolled out. Only don't roll them in the granulated sugar. Once you have the dough balls all rolled out, place them on a baking sheet that's been lined with parchment paper and then flash freeze the dough balls for about 30 minutes. Remove them from the baking tray and store in freezer-safe plastic bags for up to three months. When you're ready to bake, remove the dough balls from the freezer and place on baking trays to defrost. Roll the defrosted dough balls in granulated sugar and proceed with baking.
Storage Instructions
Pantry: Allow the cookies to cool completely before storing them. Place the cookies in an airtight container to maintain freshness. Since these cookies are usually made during the holidays, I don't need to worry about the candy kisses melting and can store them at room temperature. However, if you live in a warmer climate, you may want to store them in the refrigerator.
Freezer: Place the cookies in a single layer on a baking sheet lined with parchment paper. Flash freeze the cookies for about an hour or until they are firm. Once the cookies are frozen, transfer them to an airtight container with parchment paper in between layers. Label the container or bags with the date and name of the cookies, then freeze for up to 3 months.
Thaw: Remove the frozen cookies from the freezer and their packaging, then place them on a baking tray lined with parchment paper and allow them to defrost at room temperature. They should be ready to enjoy in about 30 minutes to an hour.
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Peppermint Christmas Cookies
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup unsweetened cocoa powder
- ½ cup softened butter
- ¾ cup granulated sugar, divided
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 40 Peppermint Kiss Candies
Instructions
- In the bowl of a stand mixer, cream together the butter, brown sugar, and ½ cup white sugar until blended and smooth. Then add the egg and vanilla.
- Combine the flour with the baking soda, baking powder, and salt. Add the cocoa powder and combine all together using a whisk.
- Slowly add the dry ingredients to the wet ingredients being sure to mix completely.
- Using a small cookie scoop, scoop out the dough into balls.
- Roll the dough balls in the remaining ¼ white sugar. I like to use a shallow pie plate for this step.
- Place the dough balls on a baking tray that’s been lined with parchment paper.
- Then place the trays of cookies in the refrigerator for at least 30 minutes. Chilling the dough before baking really helps control the cookies from spreading.
- Bake the cookies in a preheated 350°F oven for about 8 to 10 minutes.
- Remove the cookie tray from the oven and immediately start adding the peppermint candy kisses. Press slightly so the candies go into the freshly baked cookies.
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