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Peppermint Kiss Cookies Recipe

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4.5 from 57 reviews

Peppermint Kiss Cookies are festive, soft sugar cookies divided and flavored with green and red colored sugars, topped with a melting peppermint kiss chocolate. These holiday treats combine classic sugar cookie flavors with a minty chocolate center for a delightful festive dessert perfect for Christmas or any seasonal celebration.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter (softened)
  • 3/4 cup sugar, plus 1/2 cup for garnish
  • 2 eggs
  • 1 teaspoon vanilla extract

Colored Sugars

  • 1 tablespoon plus 1 teaspoon coarse green sugar*
  • 1 tablespoon plus 1 teaspoon coarse red sugar*

Other

  • 36 Peppermint Kisses (unwrapped)

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350 degrees F (175 degrees C) to prepare for baking the cookies.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using an electric mixer, cream together the softened butter and 3/4 cup sugar until light and fluffy, about 2-3 minutes. Then, mix in the eggs one at a time and stir in the vanilla extract for flavor.
  4. Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix until just combined. Avoid overmixing to maintain tender cookies. Divide the dough into two equal portions and place each in separate bowls.
  5. Add Colored Sugar to Dough: Add one tablespoon of coarse green sugar to one bowl of dough and stir well to combine. In the other bowl, add one tablespoon of coarse red sugar and mix thoroughly.
  6. Prepare Colored Sugar Coatings: Divide the remaining 1/2 cup sugar evenly into two shallow bowls. Mix one teaspoon green sugar into one bowl and one teaspoon red sugar into the other.
  7. Form and Sugar the Dough Balls: Using a spoon, cookie scoop, or your fingers, scoop out 1-inch dough balls. Roll each dough ball between your palms to smooth, then roll the green sugar dough balls in the green sugar mix and the red sugar dough balls in the red sugar mix to coat. Place the sugared dough balls evenly spaced on a cookie sheet.
  8. Flatten Dough Balls and Bake: Gently press each dough ball with a finger to slightly flatten it. Bake in the preheated oven for 8-10 minutes until lightly golden around the edges.
  9. Cool and Add Peppermint Kisses: Remove the cookies from the oven and transfer them to a cooling rack. After 2-3 minutes, place one unwrapped peppermint kiss on top of each cookie, gently pressing it into the warm cookie so it melts slightly. Avoid touching the cookies until completely cool to prevent disrupting the melted chocolate.
  10. Store Cookies: Once completely cooled, store the Peppermint Kiss Cookies in an airtight container to keep fresh.

Notes

  • You can use as many colored sugars as you’d like—simply divide the dough accordingly.
  • Ensure peppermint kisses are unwrapped before placing on cookies to avoid any wrapping melting.
  • Softening the butter before creaming helps achieve a light and fluffy dough for tender cookies.
  • Do not overbake; cookies should be just set and lightly golden at edges for the best texture.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Keywords: Peppermint Kiss Cookies, holiday cookies, sugar cookies, peppermint chocolate cookies, Christmas cookies, festive cookies

Find it online: https://messykitchenmagic.com/peppermint-kiss-cookies-recipe/