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!
Servings: 35 - 40 cookies
Calories: 68kcal
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.
Notes
Depending on the size you roll the cookie balls, you should be able to get anywhere from 35 to 40 cookies.
Nutrition
Serving: 1g | Calories: 68kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 65mg | Fiber: 1g | Sugar: 6g
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