Cool Mint Chocolate Wonders

While Hershey’s Candy Cane Kisses are highly recommended for their festive flavor and aesthetic appeal, they are certainly not your only option. If you can’t find them, or if you simply prefer a different flavor profile, feel free to substitute them with any of your favorite Hershey’s Kisses varieties. Milk chocolate, dark chocolate, or even a caramel-filled kiss would complement the rich chocolate cookie base beautifully. The beauty of this recipe is its versatility, allowing you to customize it to your personal preference without compromising on taste.

Incorporating crushed candy canes into the cookie dough adds an extra layer of delightful texture and a more intense burst of peppermint flavor, creating a truly immersive sensory experience. However, this step is entirely optional. If you prefer a simpler chocolate peppermint flavor without the crunchy bits of candy cane, or if you simply don’t have them on hand, you can omit them without affecting the fundamental structure or deliciousness of the cookie. The peppermint extract already infuses the cookies with that signature minty zing.

Rolling these chocolate cookies in granulated sugar before baking is a traditional step for “blossom” style cookies, giving them a beautiful, sparkling exterior and a subtle extra sweetness. This sugar coating also contributes to a slightly crispier edge that beautifully contrasts with the soft interior. While it enhances both the appearance and texture, it can be skipped if you prefer a less sweet cookie or a more understated look. The cookies will still be incredibly flavorful and soft without the additional sugar coating.

Crushing candy canes can be a fun and therapeutic process! You have a few options: Many grocery stores or online retailers like Amazon offer pre-crushed candy canes, which is a convenient time-saver. If you’re doing it yourself, place the unwrapped candy canes in a sturdy, re-sealable plastic bag, remove excess air, and then use a rolling pin, a meat mallet, or another heavy object to gently pound them until they reach your desired consistency. Avoid crushing them into a fine powder unless specified, as a mix of small and medium pieces often provides the best texture in cookies.

Absolutely! For a truly expedited baking experience, you can definitely use store-bought chocolate cookie dough as a base. This is a fantastic shortcut, especially when you’re short on time but still want to enjoy a homemade taste. The main difference will be the absence of the distinct peppermint extract and crushed candy canes found in our from-scratch recipe. However, you can easily mix in your own peppermint extract and crushed candy canes into the store-bought dough to infuse it with that signature holiday flavor. Just be sure to not overmix after adding the extra ingredients.

Yes, you can certainly substitute semi-sweet chocolate chips for a semi-sweet chocolate baking bar in this recipe. The key is that the chocolate will be melted, so the form it starts in is less critical. If using a baking bar, chopping it ensures it melts more evenly. With chocolate chips, they’re already small and melt easily. Just ensure you’re using a good quality semi-sweet chocolate to achieve the best flavor in your cookies. The melting process remains the same: short intervals in the microwave, stirring well until smooth.

Proper storage ensures your Chocolate Peppermint Kiss Cookies stay fresh and delicious. Store any leftovers in an airtight container at room temperature for up to 3 days. To keep them fresh longer, or to prepare them in advance, these cookies freeze beautifully. Simply place the cooled cookies in a freezer-safe container, separating layers with parchment paper to prevent sticking. They will maintain their quality in the freezer for up to 3 months. When you’re ready to enjoy them again, just remove them from the freezer and let them thaw at room temperature on your countertop.

Absolutely! Preparing the cookie dough in advance is a fantastic way to streamline your baking process, especially during busy holiday seasons. You can mix the dough as instructed, then wrap it tightly in plastic wrap and store it in the refrigerator for up to 2-3 days. When you’re ready to bake, simply let the dough sit at room temperature for about 15-20 minutes to soften slightly, making it easier to scoop and roll. This method allows for freshly baked cookies with minimal effort on baking day.

If your cookies are spreading more than desired, a few factors could be at play. Ensure your butter is softened but not melted or greasy, as this can lead to excessive spreading. Chilling the formed cookie dough balls for 15-20 minutes before baking can also help them hold their shape better. Additionally, accurately measuring your flour is crucial; too little flour can result in a wetter dough that spreads. Using parchment paper on your baking sheets also helps prevent spreading by providing a non-stick surface.

For perfectly pressed Hershey’s Kisses, timing is everything! As soon as the cookies come out of the hot oven, the dough will be soft and pliable. Gently press a kiss into the center of each cookie. Don’t press too hard, as this can crack the cookie, but apply enough pressure for the kiss to settle securely. If you wait too long, the cookies will start to set, and the kisses won’t adhere as well. If a kiss starts to melt too much, it’s usually a sign that your cookies were slightly overbaked or the oven temperature was too high.

Step 1: Prepare Your Oven and Melt Chocolate. Begin by preheating your oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper; this prevents sticking and ensures even baking. Next, melt the semi-sweet chocolate. Place it in a microwave-safe bowl and heat in 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely smooth and melted. Set it aside to cool slightly while you prepare the wet ingredients.

Step 2: Cream Butter and Sugars. In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter with both the granulated sugar and light brown sugar. Cream these ingredients together on medium speed for approximately 2 minutes, until the mixture is light in color and fluffy in texture. This step incorporates air, which contributes to the cookies’ softness.

Step 3: Incorporate Egg and Extracts. Add the large egg, vanilla extract, and peppermint extract to the creamed butter and sugar mixture. Continue mixing on medium speed until all these wet ingredients are fully incorporated and the mixture is smooth and well combined. Ensure no streaks of egg or extract remain.

Step 4: Mix in Melted Chocolate. Gently pour the slightly cooled melted semi-sweet chocolate into the wet mixture. Mix on low speed until the chocolate is just combined with the other ingredients. Be careful not to overmix at this stage; simply mix until no distinct streaks of chocolate remain.

Step 5: Combine Dry Ingredients. In a separate medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk well to ensure these dry ingredients are evenly distributed, which is crucial for uniform leavening and flavor in your cookies.

Step 6: Gradually Add Dry to Wet Mixture. Slowly add the flour mixture to the chocolate mixture in 3 separate batches. Mix on low speed, just until each batch is incorporated. It’s vital to avoid overmixing at this stage, as over-developing the gluten can lead to tough cookies. Mix until barely combined, and then stop.

Step 7: Fold in Crushed Candy Canes (Optional). If you’re opting for the extra peppermint crunch and festive color, gently fold in the crushed candy canes using a spatula. The cookie dough will be quite thick at this point, so mix them in carefully until they are evenly distributed throughout the dough. This adds a beautiful texture and an additional layer of minty goodness.

Step 8: Portion and Roll in Sugar. Pour about 1/4 cup of granulated sugar into a small, shallow bowl for rolling. Using a 1-tablespoon cookie scoop, portion out the cookie dough into uniform balls. Roll each portion between your palms to form a smooth, neat ball. Then, roll each dough ball generously in the granulated sugar until it is thoroughly coated on all sides, creating a beautiful sparkling exterior.

Step 9: Bake the Cookies. Arrange the sugar-coated cookie dough balls onto the prepared baking sheets, ensuring they are spaced about 1 1/2 inches apart to allow for proper spreading. Bake in the preheated oven for 8-10 minutes. The cookies should be set around the edges but still appear slightly soft in the center; they will firm up as they cool.

Step 10: Add Hershey’s Kisses and Cool. While the cookies are baking, unwrap all the Hershey’s Kisses so they are ready to go. As soon as the cookies emerge from the oven, immediately and gently press one unwrapped Hershey’s Kiss into the center of each warm cookie. The heat from the cookie will slightly soften the kiss, allowing it to adhere beautifully. Let the cookies cool on the baking sheets for about 5 minutes to set, then carefully transfer them to a wire cooling rack to cool completely. This prevents them from becoming soggy.