Peppermint Christmas Cookies made with a chocolate cookie dough balls 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.
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
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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
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- 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
TIP: Depending on how big you roll the dough balls, you should get anywhere from 35 to 40 cookies. They took me 8 minutes of baking in a 350 degree oven.
Step-by-Step Directions
Step 1 | Combine the Ingredients
- In the bowl of a stand mixer, cream together the butter and both the sugars and mix until blended and smooth. Then add the egg and vanilla.
- 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 2 | Shape the Cookies
- Using a small cookie scoop, scoop out the dough into balls. Again, depending on the size of ball you create, you should get anywhere from 35 to 40 cookies.
- Roll the Peppermint Christmas Cookie dough balls in the additional white sugar. I like to use a shallow pie plate for this step.
Step 3 | Chill the Cookies
- 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.
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 to spread as much.
Step 4 | Baking Instructions
- 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 5 | Add the Hershey Peppermint Kisses
- 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.
- Allow the Peppermint Christmas Cookies to cool for a few minutes then remove to a baking tray before storing or eating!
Frequently Asked Recipe Questions
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.
Ready for more great recipes? Try these other Christmas Cookies:
- Best Italian Christmas Cookies
- Puff Pastry Christmas Cookies
- Diabetic Christmas Cookies
- Christmas No Bake Cookies
- Christmas Cookies with Peppermint
Tried any of my recipes? Let me know in the comments!
Peppermint Christmas Cookies
Peppermint Christmas Cookies – chocolate cookie dough balls 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!
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
- ½ cup granulated sugar, plus an additional ¼ cup granulated sugar
- 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 and both the sugars and mix until blended and smooth. Then add the egg and vanilla.
- 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.
- Using a small cookie scoop, scoop out the dough into balls.
- Roll the dough balls in the additional 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 degree 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.
Notes
Depending on the size you roll the cookie balls, you should be able to get anywhere from 35 to 40 cookies.
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Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 68Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 65mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 1g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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