Chocolate Peppermint Kiss Cookies
Rich buttery chocolate cookies with a Hersey peppermint kiss in the center of each cookie.
Ingredients
- 2 ½ Cups All Purpose Flour
- ¾ Cup Unsweetened Cocoa
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Cup Butter
- 1 Cup White Sugar
- 1 Cup Brown Sugar firmly packed
- 2 Large Eggs
- 2 Teaspoon Vanilla Extract
- 49 White Chocolate Peppermint Kisses unwrapped
- ½ Cup Sugar for rolling dough balls in
Instructions
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Preheat oven to 350 ℉
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Sift into a medium bowl the flour, cocoa, baking soda, and salt. Set aside.
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In a stand mixer with the paddle attachment, beat butter and sugars together until fluffy.
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Add one egg in at a time, mixing until combined. Add in the vanilla extract.
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Slowly add the flour mixture into the butter mixture. Adding a little at a time until all the flour is added and all ingredients are combined.
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Scoop dough out using a 1 inch cookie scoop.
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Roll the cookie dough into balls and then roll the balls into the sugar.
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Place cookie balls on a prepared cookie sheet spaced out 1 ½ inches apart.
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Bake in the preheated 350 ℉ for 12 minutes.
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Remove from oven and place a peppermint kiss on top of each cookie.
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Allow to cool on a wire cooling rack.
Recipe Notes
For fluffier looking cookies bake for 8-10 minutes so they are slightly underdone. Press peppermint kiss in the center of cookies, then allow to cool completely on the cookie sheet.
Nutritional information on this website is provided as a courtesy and for your convenience only. In addition to the USDA Food Composition Database, other online calculators are used to gather nutrition data.