These peppermint Kiss cookies are the perfect way to wow your friends and family with a delicious festive treat. They are rich, fudgy brownie cookies topped with a cool, refreshing peppermint kiss—there’s a little bit of holiday magic in every bite!
Amidst the sea of sugar cookies and gingerbread men, these little gems will stand out on your holiday cookie tray. These cookies combine two classic holiday flavors – chocolate and peppermint – in one irresistible package.
They use brownie mix as the base, so you get all the rich, fudgy goodness of a brownie in cookie form. And, of course, they have an adorable candy cane-striped peppermint kiss on top!
With a few simple tweaks and the addition of that perfect peppermint kiss, no one will ever guess that you started with a mix. And honestly, who has time to fuss with a complicated cookie recipe during the busy holiday season? This recipe is all about working smarter, not harder.
In this post, I’ll walk you through the super simple process of whipping up a batch of these incredible cookies. I also include some tips and tricks so your cookies turn out perfectly every time. So, who’s ready to become the star of their next Christmas cookie swap?
Are you looking for more Christmas cookie ideas? Try jam pinwheel cookies, speculoos, or air fryer Christmas cookies and enjoy some delicious homemade cookies
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
These cookies use baking staples: flour, eggs, butter, vanilla extract, and granulated sugar. Additional you need:
- Brownie mix: I used Duncan Hines’s Dark Chocolate mix for its rich, fudgy flavor. You can use your favorite brand or a regular fudge brownie mix if you prefer.
- Chocolate syrup: This adds a little extra richness to the chocolate flavor of the cookies.
- Mini chocolate chips
- Crushed candy canes or peppermints: You can crush them yourself or find pre-crushed peppermint bits in the baking aisle of most grocery stores during the holiday season.
- Hershey’s Kisses: I use peppermint Kisses to give these cookies a festive appearance, but any flavor of Kisses tastes amazing.
🥣How to Make Peppermint Kiss Cookies
- Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the brownie mix and flour, stirring until the flour is fully incorporated.
- Add the eggs, melted butter, chocolate syrup, and vanilla extract to the bowl and mix until combined and the dough is smooth and glossy.
- Stir in the mini chocolate chips, making sure they’re evenly distributed in the dough.
- Use a one-tablespoon cookie scoop or a spoon to portion out the dough into small balls, rolling each one between your palms to smooth it out.
- Pour the granulated sugar into a shallow dish or bowl, and roll each cookie dough ball in the sugar until it’s fully coated on all sides.
- Place the sugar-coated cookie dough balls on the prepared baking sheets, spacing them about 1 1/2 inches apart.
- Bake the cookies for 7 minutes or until they’re set around the edges but still slightly soft in the center. While they bake, unwrap your Kisses.
- Remove the cookie sheets from the oven and immediately sprinkle each one with a generous pinch of crushed peppermint or candy cane.
- Gently press a Kiss into the center of each cookie, taking care not to push too hard or the cookie may crack.
- Let the cookies cool on the baking sheet for 8-9 minutes before transferring them to a wire rack to cool completely.
🍴Serving Ideas
These peppermint kiss cookies are so pretty and delicious that they’re sure to be a hit no matter how you present them. I love to include these cookies in a holiday cookie tray or gift box.
They look so lovely nestled alongside other festive treats like sugar cookies, gingerbread men, and snickerdoodles. Plus, the combo of chocolate, peppermint, and brownie is sure to stand out and be a crowd-pleaser.
Another option is to go all out on a theme and make a cookie tray that consists entirely of Kiss cookies! Add some peanut butter blossoms, cherry blossom cookies, mint chocolate Kiss cookies, and secret Kiss cookies, and watch them disappear.
These cookies make a wonderful gift for teachers, neighbors, or anyone else on your holiday list. Package them in a pretty tin or cellophane bag tied with a festive ribbon, and you have a heartfelt gift.
💭How to Store
Let the cookies cool completely before storing them. The kisses will be soft and melty for at least 30 minutes, so if you try to store them too soon, you can squish the kisses.
Store the cookies in an airtight container at room temperature. I like to use a shallow, flat container so I can layer the cookies without them touching or stacking.
If you need to stack the cookies, place a layer of parchment paper or wax paper between each layer to prevent sticking and maintain their shape. These cookies will keep well at room temperature for up to a week, but I find they’re best they’re the first 3-4 days.
If you want to make the cookies in advance and store them for longer than a week, you can freeze them! Place the cooled cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours), then transfer them to a freezer-safe container or bag.
They’ll keep in the freezer for up to 2-3 months. To thaw frozen cookies, simply let them sit at room temperature for a few hours until they’re soft and ready to eat.
⭐Tips
Be sure to check out the step by step instructions
- A one-tablespoon cookie scoop is the perfect size for these cookies, and it ensures that all your cookies are the same size and shape. This helps them bake evenly and consistently.
- If you find that your cookie dough is too soft and sticky to roll into balls, try chilling it in the fridge for 15-20 minutes. Chilling will firm it up and make it easier to handle without affecting the final texture of the cookies.
- Do not add the crushed peppermint before baking; it will melt and make a mess. Sprinkle it on the hot cookies after baking.
- Make sure you don’t overbake the cookies, as they can quickly go from soft and chewy to dry and crumbly if left in the oven too long. I find 7 minutes is the perfect time for a cookie that’s crisp on the edges but still fudgy and tender in the middle.
- Remember that Hershey’s Kiss will be pretty soft and delicate until the cookies have cooled completely. So handle them as little as possible until they cool.
- I like dark chocolate brownie mix, but use whatever type you prefer.
⭐Did You Make This? Leave a Star Rating!
Peppermint Kiss Cookies Recipe
Ingredients
- 1 box dark chocolate brownie mix 18.2 ounces
- 1/4 cup all-purpose flour
- 2 eggs
- 1/4 cup unsalted butter melted
- 1 tablespoon chocolate syrup
- 1 teaspoon vanilla
- 1 cup mini chocolate chips
- 1/2 cup sugar
- 1 cup crushed candy canes or peppermints
- 44 Hershey kisses
Instructions
- Preheat the oven to 375 degrees F and line two baking sheets with parchment paper or silicone mats.
- In a mixing bowl, combine the brownie mix and flour together.1 box dark chocolate brownie mix, 1/4 cup all-purpose flour
- Once the flour is mixed, stir in the eggs, melted butter, chocolate syrup, and vanilla until combined.2 eggs, 1/4 cup unsalted butter, 1 tablespoon chocolate syrup, 1 teaspoon vanilla
- Add the chocolate chips and gently mix them into the batter.1 cup mini chocolate chips
- Use a one-tablespoon cookie scoop to create cookie dough balls.
- Roll each cookie dough ball in the granulated sugar until fully coated on the outside.1/2 cup sugar
- Place the cookies on the prepared baking sheet (about 1 1/2" apart – they can be pretty close), and bake for 7 minutes. Unwrap the Kisses while the cookies bake.
- Remove the cookies from the oven and garnish with crushed peppermint or crushed candy canes.1 cup crushed candy canes or peppermints
- Top with a peppermint Hershey Kiss.44 Hershey kisses
- Let cool on the baking sheet for 8-9 minutes before transferring to a cooling rack.
Notes
- If you find that your cookie dough is too soft and sticky to roll into balls, try chilling it in the fridge for 15-20 minutes.
- Do not add the crushed peppermint before baking; it will melt and make a mess. Sprinkle it on top of the hot cookies after baking.
- Make sure you don’t overbake the cookies, as they can quickly go from soft and chewy to dry and crumbly if left in the oven too long. I find 7 minutes is the perfect time for a cookie that’s crisp on the edges but still fudgy and tender in the middle.
- Remember that Hershey’s Kiss will be pretty soft and delicate until the cookies have cooled completely. So handle them as little as possible until they cool.
- I like dark chocolate brownie mix, but use whatever type you prefer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
