Chocolate Peppermint Kiss Cookies

These chocolate peppermint kiss cookies are rich, decadent, and festive - everything you could ever want from a Christmas cookie. With the combination of a fudgy brownie texture and the iconic kiss cookie shape, these cookies are so irresistible you'll never want to gift them or leave them out for Santa.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour 40 minutes

Servings: 20 cookies

Calories: 134 kcal per serving

Ingredients

160 grams - all-purpose flour
42 grams - cocoa powder
¾ tsp - baking soda
¼ tsp - salt
113 grams - unsalted butter
160 grams - brown sugar
50 grams - granulated sugar
1 - egg
1 tsp - vanilla paste
¼ tsp - peppermint extract
50 grams - granulated sugar
20 - chocolate

Instructions

In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars for 2-3 minutes until light and fluffy.
Beat in the egg, vanilla, and peppermint extract until fully combined.
Add the dry ingredients and mix on low speed until just combined.
Cover the bowl and chill the cookie dough in the fridge for at least one hour or overnight.
When you are ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
Unwrap the 20 kisses and place in the freezer until ready to use.
Scoop the cookie dough with a small (1 tbsp) cookie scoop and roll each in the 50g (¼ cup) of granulated sugar.
Place the cookie dough on the baking sheet about 2 inches apart and freeze for 10-15 minutes.
Bake the cookies for about 8-10 minutes or until puffed and cracked.
Take the cookies out of the oven and immediately, yet gently press a kiss into each of the cookies.
Allow the cookies to cool completely on the baking sheet before removing.

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