A quintessential Christmas cookie is the peanut butter kiss cookie. This year, I wanted to try something new, so when I found this crinkle recipe, I thought it might make a good base for chocolate peppermint kiss cookies.Mint and chocolate pair perfectly for the holidays, so I scoured other mint cookie recipes to figure out how much mint they used. I chose to only add ½ a teaspoon because I wanted just a subtle mint flavor. I added both peppermint kiss and hug candies to the cookies for variety and visual contrast.This chocolate dough is a really rich and chewy base that I can see working with so many variations of chocolate cookies in the future. It almost tastes like the cookie version of a brownie. It’s fun to play with recipes and see what works, and how can you go wrong with a chocolate cookie? What is your favorite Christmas cookie? Share your recipes with me!
Chocolate Peppermint Kiss Cookies
Adapted from Allrecipes
1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon pure mint extract
½ cup granulated sugar (for coating)
Hershey’s Hugs and Kisses (I used the mint truffle kisses)
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for about 4 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Line cookie sheets with parchment paper.
- Roll dough into one inch balls. Coat each ball in granulated sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 13 to 15 minutes.
- While baking, unwrap enough hugs and kisses so you have one for each cookie.
- Immediately after removing from oven, quickly push a hug or kiss into the center of each cookie (you need to work fast so they don’t melt!) Once all cookies have a hug or kiss, quickly transfer to wire racks to cool