Fudgy and chewy, these dark chocolate Hershey Kiss sugar cookies are flavored with peppermint extract and white chocolate candy cane kisses pressed in the center. They are the cutest Christmas cookies for your holiday party or cookie exchange.
These double chocolate Hershey Kiss sugar cookies are "blossom-style" cookies made with cocoa powder, dark chocolate and topped with peppermint-flavored Hershey Kisses.
Why You'll Love These Double Chocolate Christmas Cookies
- Easy to make- Made with simple ingredients, these cookies are great to make with the entire family.
- Double chocolate- These cookies use both Dutch cocoa powder and chopped dark chocolate. This makes them extra chocolatey.
- Delicious flavor- Peppermint is one of Christmas's signature flavors. If you love the combination of chocolate and peppermint, then you will love these cookies.
- Great texture- Perfectly tender and soft with just the right amount of chewiness. They also have a wonderful crackled sugar coating.
Ingredient Notes for the Cutest Blossom Cookies
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Butter- I use unsalted butter in this recipe. Remove from the refrigerator 2 hours before mixing to allow the butter to soften at room temperature.
- Cocoa powder- I recommend using Dutch-process cocoa powder for a rich chocolatey flavor.
- Brown sugar- Used to make these cookies extra chewy. You can use dark or light brown sugar.
- White granulated sugar- Used along side the brown sugar and for coating the cookies.
- Eggs- I use one large egg, also at room temperature.
- Vanilla- I use vanilla bean paste for the best flavor but you can also use extract.
- Peppermint extract- Just a small amount adds the perfect amount of peppermint flavor. Don't go crazy with this!
- Dark chocolate- Use a good quality chocolate like Ghirardelli or Lindt. I use a serrated knife to cut the chocolate and mix it into the cookie dough.
- Peppermint kisses- I use Hershey's white chocolate candy cane kisses. After baking, I place one in the center of each cookie.
- Cocoa powder- If you can't find Dutch-process cocoa powder, you can use regular cocoa powder. Cocoa powder is a lot more lighter in color and milder in flavor. If possible, I suggest sourcing Dutch-process cocoa powder for the best tasting chocolate cookies.
- Extra peppermint flavor. To add additional peppermint flavor to these chocolate blossom cookies, use crushed candy canes. Once the cookies finish baking, sprinkle the crushed peppermint candies on top of the cookies.
- Vanilla bean paste. If you can't find vanilla bean paste, feel free to use vanilla extract. Just make sure it's pure and not imitation for the best flavor.
Step By Step Instructions - Chocolate Sugar Cookies
STEP 1: Dry ingredients. Sift flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Set aside.
STEP 2: Cream butter. In a large bowl or stand mixer, beat the butter, sugar and brown sugar on high speed for 2 minutes.
STEP 3: Wet ingredients. Add the egg, vanilla bean paste and peppermint extract to the butter mixture. Beat on medium speed until fluffy, about 2 minutes. Then, scrape down the sides of the bowl.
STEP 4: Mix together. Combine the dry ingredients with the butter mixture. Mix just until combined. Do not over mix.
STEP 5: Chocolate. Use a serrated knife to shave the chocolate. Add to the cookie dough and fold with a rubber spatula until combined.
STEP 6: Scoop. Scoop the cookies, using a 1 tablespoon scoop. Take each cookie and gently roll in the palm of your hands into small balls. Place onto a parchment lined baking sheet. Then, refrigerate for 1 hour.
STEP 7: Bake. Preheat oven to 350°. Roll each cookie into granulated sugar. Arrange cookies on baking sheet, 2 inches apart. Then, bake the cookies for 7-8 minutes.
STEP 8: Cool. When the cookies are done, immediately press a chocolate kiss into the center of each cookie. Let cookies cool completely on baking sheet before serving.
Expert Baking Tips
When measuring flour, it’s best to use the spoon and level method. Scooping the measuring cup into the container to measure out flour can compact the flour. When this happens, you end up with too much flour in your recipe.
Freeze candy cane kisses. This will help keep the kisses from melting and hold their shape once they are placed onto the hot cookie. Freeze them for 30 minutes.
If you're in a hurry and can't wait for the cookies to chill in the refrigerator, pop them in the freezer for 20-30 minutes to speed up the process. Then, bake as instructed in the recipe.
Do not over bake the cookies. I personally like to under bake my cookies. Slightly underbaking your cookies will give you a more softer and fudgy cookie.
No, you do not. Feel free to use other varieties such as milk or dark chocolate, cookies and cream, sugar cookie, birthday cake or cherry. I would omit the peppermint extract if you choose to use varieties other than dark or milk chocolate.
Since these are chocolate sugar cookies, it might be hard to tell when they are done. A good indication they are finished baking is when the edges are set and the center is slightly puffed. Remove them when they are slightly underbaked so they remain soft and fudgy.
When you add the kisses to the tops of the cookies, the heat of the cookie will melt them. They will continue to hold their shape and once the cookies cool, the kisses will harden back up. It is important not to move the cookies and let them completely cool before handling.
Place the Hershey Kisses in the freezer for 30 minutes so they are frozen when you put them on the hot cookies. This will help the kisses keep their shape and not melt.
Storing and Freezing
After the Hershey kiss sugar cookies have cooled completely, place them inside an airtight container. Store for up to 3 days at room temperature.
Once you finish mixing the dough, scoop out and roll the cookie dough balls but leave off the sugar coating. Place the balls onto a parchment lined baking sheet and flash freeze for 1 hour. Once the cookie dough balls are firm, place them in a freezer bag and freeze for 2-3 months.
To bake, thaw the cookie dough balls in the refrigerator and roll in granulated sugar right before baking.
More Cookie Recipes To Try
Try These Holiday Recipes Too!
- Mini Basque Cheesecakes
- No Bake Oreo Tiramisu
- Chocolate Peanut Butter Rice Krispies
- Gaston's Giant Brioche Cinnamon Rolls
- Rich and Fudgy Peanut Butter Cup Brownies
Hershey Kiss Sugar Cookies.
- 1 ½ sticks Unsalted butter softened
- ¾ cup Brown sugar
- ¼ cup White granulated sugar plus more for rolling
- 1 Large egg room temperature
- 1 teaspoon Vanilla bean paste or extract
- ½ teaspoon Peppermint extract
- 1 ½ cups All purpose flour sifted
- ½ cup Dutch process cocoa powder sifted
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- 2 oz Dark chocolate chopped
- 34 Hershey's candy cane kisses frozen for 30 minutes
- Sift flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Set aside.
- In a large bowl or stand mixer, beat the butter, sugar and brown sugar on high speed for 2 minutes.
- Add the egg, vanilla bean paste and peppermint extract to the butter mixture. Beat on medium speed until fluffy, about 2 minutes. Then, scrape down the sides of the bowl.
- Combine the dry ingredients with the butter mixture. Mix just until combined. Do not over mix.
- Use a serrated knife to shave the chocolate. Add to the cookie dough and fold with a rubber spatula until combined.
- Scoop the cookies, using a 1 tablespoon scoop. Take each cookie and gently roll in the palm of your hands into small balls. Place onto a parchment lined baking sheet. Then, refrigerate for 1 hour.
- Preheat oven to 350°. Roll each cookie into granulated sugar. Arrange cookies on baking sheet, 2 inches apart. Then, bake the cookies for 7-8 minutes.
- When the cookies are done, immediately press a chocolate kiss into the center of each cookie. Let cookies cool completely on baking sheet before serving.