chocolate peppermint kiss cookiessquare These cookies are special. I mean, all cookies are special, but these are special (like Rory Gilmore). We originally posted these 4 years ago and it was kind of funny to read through what was going on in my life at the time–it was our first Christmas in our new house…I was turning 30. It’s now our 5th Christmas in this house and I am no longer about turn 30, but I still remember making these cookies for the first time, going back and forth between baking and texting my friend Laura about why I was skipping our church Christmas party (who needs Christmas potlucks when you have chocolate and peppermint cookies? That’s why.)

These have become a staple in our family, a favorite treat we deliver to teachers, friends, and neighbors, something my kids request for class treats. This is one of those recipes that has kind of become part of our family story, which makes me love them even more.

We’re participating in a cookie swap with some of our favorite blogger friends, so I thought  I’d give one of my favorite recipes a makeover (as fun as it was to read through my memories, it was not fun to see my old pictures. I know, I know, we should appreciate the growth process, see all the things I’ve learned along the way. One of the things I’ve learned is that some pictures are best remained unseen, like the old pictures of this recipe and my 6th grade yearbook photo.)

I started with Sara’s Cadbury Egg Cookie Dough, which is really just a great recipe for chocolate cookies. Start with some softened butter and butter-flavored shortening…

Place the brown and white sugars in the bowl of a stand mixer or a large bowl.

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Add some butter-flavored shortening and some softened butter.

Butter and Shortening

Cream together for 1-2 minutes on medium-high speed or until light and fluffy. Add some vanilla…



peppermint extract, and eggs and mix until combined.

In a separate bowl, whisk together the baking powder, baking soda, salt, flour,

Flour, baking soda, baking powder, salt

and cocoa powder.

cocoa powder with dry ingredients

Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

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To prevent cookies from flattening out, refrigerate dough for 30-60 minutes.  Drop the dough by the tablespoonful onto an ungreased baking sheet (or parchment paper-lined baking sheets).

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Bake until just set, but centers are still soft, about 8 minutes. Remove from oven and allow to cool for 1-2 minutes. Use a metal spatula to transfer cookies to cooling rack.  Top each cookie with an unwrapped Candy Cane Kiss.

peppermint kiss cookies cooling

Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Allow them to stand for 5 minutes and then transfer to a wire cooling rack. These puppies need a few hours for the kiss to become solid again, but if you need to hurry things along, wait until the cookies themselves have cooled and then transfer them to your refrigerator or freezer and they’ll be set up in no time.

These are perfect for holiday gift-giving because they’re easy, festive, a little different, and hold up well to packaging:

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Candy Cane Cookies From Our Best Bites

(Click here for these ADORABLE and customizable gift tags.)

Candy Cane Kiss Cookies

Need a unique gift?  Make your friends do the baking!  Details here.


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