Chewy Chocolate Cookies with Peppermint Kisses: Your Ultimate Holiday Recipe

There’s something truly magical about Christmas baking, a tradition that fills homes with warmth, laughter, and irresistible aromas. For many, holiday memories are intrinsically linked to the sweet treats shared with loved ones. And if your dream Christmas involves a plate piled high with incredibly soft, delightfully chewy chocolate cookies, then you’ve come to the right place. These Chewy Chocolate Cookies with Peppermint Kisses are precisely what festive dreams are made of – a harmonious blend of rich chocolate and refreshing peppermint, perfectly encapsulating the spirit of the season.

My philosophy on cookies is simple: if it’s not soft and wonderfully chewy, it’s just not worth it. This foundational chocolate cookie recipe has been perfected to ensure that ideal texture every single time. Beyond its impeccable chewiness, what makes this recipe truly exceptional is its versatility. It serves as a fantastic canvas for a myriad of add-ins, allowing you to customize each batch to your heart’s desire. But for the holidays, nothing quite beats the classic combination of deep chocolate and cool, minty peppermint, especially when adorned with those iconic Hershey’s Candy Cane Kisses.

Key Ingredients for Perfect Chocolate Peppermint Cookies

Creating cookies with that desired soft and chewy texture requires attention to detail, especially when it comes to your ingredients. Each component plays a vital role in the final outcome, from how the cookies spread to their moistness and overall flavor profile. Let’s delve into the star players of this festive recipe.

Butter: The Foundation of Flavor and Texture

The type and temperature of your butter are critical. I almost exclusively use salted butter in my baking. If you opt for unsalted butter, you might want to increase the amount of salt in the recipe by a small pinch to balance the flavors. More importantly, ensure your butter is softened, but not melted. Softened butter creamed with sugar creates tiny air pockets, which contribute to a soft, tender, and slightly chewy texture. When butter is too cold, it won’t cream properly, leading to a dense cookie. Conversely, melted butter can cause your cookies to spread excessively in the oven, resulting in thinner, crispier cookies rather than the thick, chewy ones we’re aiming for. Room temperature butter, which can be gently pressed with a finger and leaves a slight indentation, is ideal.

Brown Sugar + White Sugar: The Sweet Symphony

This recipe calls for a balanced combination of both brown and white granulated sugar, and for good reason. Brown sugar, with its natural molasses content, is a secret weapon for chewiness and moisture. The molasses not only adds a deeper, more complex flavor but also helps the cookies retain softness. White sugar, on the other hand, contributes to sweetness and encourages a desirable spread, giving the cookies those slightly crispy, caramelized edges that contrast beautifully with the soft interior. Together, they create a perfect textural harmony.

Eggs: The Binding and Leavening Agents

Eggs serve multiple crucial functions in cookie dough. They act as a binding agent, holding all the ingredients together, and contribute to moisture and richness. Furthermore, the protein in eggs adds structure, while the fat contributes to tenderness. In some cases, eggs can also aid in leavening, especially when beaten with sugar. If you have dietary restrictions or simply can’t use eggs, a flaxseed or chia seed egg replacer can be a viable alternative. To make one, simply mix 2 tablespoons of ground flaxseed or chia seeds with 5 tablespoons of water and let it sit for about 5 minutes until it forms a gel-like consistency. This mixture can replace two eggs in the recipe. While I haven’t personally tested this specific recipe with egg replacers, it’s a common and often successful substitute for many baked goods. If you try it, I’d love to hear about your results!

Vanilla Extract: The Flavor Enhancer

Don’t underestimate the power of vanilla extract. A good quality vanilla doesn’t just add its own delightful flavor; it also significantly enhances and rounds out the chocolate notes in these cookies. It acts as a flavor bridge, making the chocolate taste richer and more profound. Pure vanilla extract is always preferred over imitation vanilla for the best possible taste.

Flour: The Structural Backbone

Unbleached all-purpose flour is my choice for these cookies. Unbleached flour has a slightly higher protein content and hasn’t been chemically whitened, which can sometimes affect flavor and texture. The most common pitfall in cookie baking is adding too much flour, which can lead to dry, crumbly cookies. This dough is intentionally sticky, and that’s perfectly normal. Resist the urge to add more flour than specified unless a test cookie indicates otherwise. The right amount of flour provides the perfect balance between softness and chewiness without making the cookie tough or dry. Always measure your flour by spooning it into a measuring cup and leveling it off, rather than scooping directly from the bag, which can compact the flour and lead to over-measurement.

Cocoa Powder: The Essence of Chocolate

For that deep, satisfying chocolate flavor, unsweetened natural cocoa powder is essential. I specifically recommend natural cocoa powder, not Dutch-processed cocoa powder, for this recipe. Natural cocoa powder is acidic and reacts with baking soda to create lift, contributing to the cookie’s texture and structure. Dutch-processed cocoa powder has been treated to neutralize its acidity, and while it produces a darker color and milder flavor, it won’t react with baking soda in the same way, potentially affecting the leavening. So, stick with the regular unsweetened variety for the perfect chocolate base.

Baking Soda + Salt: The Leavening and Flavor Balancers

These two unsung heroes are crucial. Baking soda is our primary leavening agent, reacting with the acidic ingredients (like brown sugar and natural cocoa powder) to create carbon dioxide bubbles, which make the cookies rise and become tender. Make sure you don’t confuse it with baking powder, as they function differently. And please, do not skip the salt! Salt is vital for enhancing the overall flavor profile of the cookie. It doesn’t just make things salty; it balances the sweetness, makes the chocolate taste richer, and brings out all the other subtle flavors, preventing the cookies from tasting one-dimensional.

Candy Cane Kisses: The Festive Topping

The pièce de résistance for these holiday cookies! I absolutely adore the combination of rich chocolate, cool peppermint, and creamy white chocolate that these Candy Cane Kisses deliver. They instantly evoke that cozy, joyful Christmas feeling. What makes these Hershey’s Kisses particularly special is the inclusion of tiny, crunchy bits of candy canes within the white chocolate, which adds a wonderfully unexpected textural contrast that elevates the entire cookie experience. The way they melt slightly into the warm cookie, creating a glossy, inviting swirl, is simply irresistible.

Creative Alternatives for Your Peppermint Kisses

While Hershey’s Candy Cane Kisses are undeniably perfect for these cookies, creativity knows no bounds in the kitchen! If you can’t find them, or simply want to explore other delightful variations, there are plenty of fantastic options. If you’re still keen on a “kiss” style topping, consider using a classic milk chocolate Hershey’s Kiss for a pure chocolate experience, a Rolo for a gooey caramel surprise, or an Andes mint for an intense minty chocolate fusion. These can all be pressed into the warm cookies immediately after they come out of the oven.

Elevate Your Cookies: Exciting Mix-Ins for the Dough

This chocolate cookie base is incredibly versatile, making it perfect for incorporating various mix-ins directly into the dough instead of just topping them. This allows for even more flavor and texture adventures! The possibilities are truly endless, catering to every palate.

• Smashed Rolos: For a delightful caramel surprise with every bite. The caramel will melt into gooey pockets, adding a luscious texture.
• Green Mint Chips: If you love a stronger mint flavor throughout the cookie, these are a fantastic choice. Their vibrant color also adds a festive touch.
• White Chocolate Peppermint Chunks: Echoing the flavor profile of the Candy Cane Kisses but distributed throughout the cookie, offering bursts of creamy peppermint.
• Peanut Butter Chips: A classic pairing with chocolate, adding a rich, nutty dimension to your cookies.
• Classic Chocolate Chips: Sometimes, simplicity is key. A generous amount of semi-sweet or milk chocolate chips will always be a crowd-pleaser, enhancing the chocolatey goodness.
• Crushed Candy Canes: For a burst of pure peppermint flavor and a delightful crunch directly in the dough. You can also sprinkle these on top for extra holiday cheer.

Feel free to mix and match these ideas, or come up with your own unique combinations. Just ensure any additions are roughly the same size as chocolate chips to ensure even distribution and baking.

How to Make Your Chewy Chocolate Cookies with Peppermint Kisses

Baking these festive cookies is a straightforward and enjoyable process. Follow these steps for perfect results every time.

1. Prepare the Cookie Dough: The Heart of the Cookie

The journey to perfect cookies begins with the dough. This recipe is wonderfully simple, yet yields extraordinary results.

1. **Cream Butter and Sugars:** In a large mixing bowl, combine the softened butter with both the brown and white sugars. Using an electric mixer, beat them together on medium speed until the mixture becomes light, fluffy, and noticeably pale, typically for 1-2 minutes. This creaming process is crucial as it incorporates air, which contributes to the cookies’ soft texture.
2. **Add Eggs and Vanilla:** Next, crack in the eggs, one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla extract. Continue to beat the mixture for about 1 more minute until it’s smooth and well combined.
3. **Combine Dry Ingredients:** In a separate bowl, sift together the cocoa powder, salt, and baking soda. Sifting helps to break up any lumps and ensures these ingredients are evenly distributed, which is important for consistent leavening and flavor.
4. **Incorporate Dry into Wet:** Gradually add the sifted dry ingredients to the butter mixture. Mix on low speed until everything is just combined. It’s very important not to overmix the dough once the flour is added. Overmixing can develop the gluten in the flour too much, leading to tough, less chewy cookies. The dough will be quite sticky at this stage, and that’s exactly how it should be.

2. The Test Cookie: Your Quality Control Step

This might be the most crucial tip for any new cookie recipe! Baking a single test cookie before baking the entire batch is an absolute game-changer, especially when aiming for a specific texture. Flour content can vary based on humidity, measurement technique, and even brand, making it difficult to pinpoint the exact amount needed for your perfect cookie every time.

To perform this test, simply roll a single golf-ball sized portion of dough and place it on a prepared baking sheet. Bake it for the allotted time (8-9 minutes at 350°F). Once cooled slightly, examine its texture.

• If your test cookie comes out too flat or spreads excessively, it indicates there might not be enough flour. Add 2 to 4 more tablespoons of flour to the remaining dough in the bowl, mix gently until just combined, and then try another test cookie.
• If you find the test cookie too dense, thick, or not spreading enough, it suggests too much flour. Unfortunately, it’s harder to remove flour, but in future batches, you could reduce the flour slightly. However, for this specific recipe, the common issue is usually too little flour.
• If the test cookie has that perfect soft, chewy, and slightly spread texture you’re looking for, then congratulations! Your dough is ready, and no further flour adjustments are needed.

This small step saves you from potentially baking an entire batch of cookies that don’t meet your expectations.

3. Bake the Rest of Your Chocolate Peppermint Kisses Cookies

Once you’re satisfied with your test cookie and any necessary flour adjustments have been made, you’re ready to bake a full batch of these delightful treats!

1. **Portion and Arrange:** Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats. Roll the remaining dough into uniform, golf ball-sized rounds. Evenly space them on your prepared cookie sheets, ensuring enough room for them to spread without touching.
2. **Bake to Perfection:** Bake the cookies for 8-9 minutes. The key here is to avoid overbaking. Cookies might look slightly underdone in the center when you pull them out, but they will continue to cook slightly from residual heat on the baking sheet. Overbaked cookies will be dry and crumbly, losing that signature chewiness.
3. **Add Peppermint Kisses:** Immediately after removing the hot cookies from the oven, gently unwrap and place a Hershey’s Candy Cane Kiss directly into the center of each warm cookie. The residual heat will soften the chocolate, allowing it to melt beautifully and adhere to the cookie. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking.

Enjoy these incredibly delicious and festive Chocolate Cookies with Peppermint Kisses! They are truly a highlight of the holiday season.

Tips for Cookie Baking Success

• **Accurate Measuring:** Especially for flour, use the spoon-and-level method. Spoon flour into your measuring cup and level it with a straight edge rather than scooping directly from the bag.
• **Don’t Overmix:** Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten, leading to tougher cookies.
• **Parchment Paper is Your Friend:** Always use parchment paper or silicone baking mats. They prevent sticking, promote even baking, and make cleanup a breeze.
• **Evenly Sized Dough Balls:** Use a cookie scoop to ensure all your cookies are roughly the same size. This guarantees uniform baking.
• **Don’t Crowd the Pan:** Leave enough space between cookies for them to spread without merging into one giant cookie.
• **Rotate Baking Sheets:** If your oven bakes unevenly, rotate your baking sheets halfway through the baking time for consistent results.

Storing Your Peppermint Kiss Cookies

Once completely cooled, store your Chocolate Cookies with Peppermint Kisses in an airtight container at room temperature for up to 3-5 days. To keep them extra fresh and chewy, you can place a slice of bread in the container; the cookies will absorb moisture from the bread. These cookies also freeze beautifully. Place baked, cooled cookies in a single layer on a baking sheet to flash freeze for about 30 minutes, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.

More Festive Christmas Cookie Recipes to Explore

The holiday season is perfect for indulging in a variety of homemade cookies. If you loved these peppermint chocolate delights, you might enjoy trying some of these other cherished recipes:

• Ginger Spice Cookies: One of my absolute favorite cookie recipes, offering a less overtly Christmas-themed but wonderfully warm and spicy flavor. They are perfect for a chilly winter day, providing comfort and a delightful aromatic experience.
• Chocolate Candy Cane Cookies: Not to be confused with these peppermint kiss cookies! These are a different kind of delicious – a chewy chocolate cookie dipped in creamy white chocolate and generously sprinkled with crushed candy canes. They are as beautiful to look at as they are delicious to eat, making them a stunning addition to any holiday cookie platter.
• Browned Butter Sourdough Molasses Cookies: These cookies boast an incredibly rich and deep molasses flavor, elevated by the nutty notes of browned butter and the subtle tang of sourdough. These old-school cookies carry a comforting, nostalgic charm and are absolutely perfect for bringing to family gatherings or enjoying with a hot cup of tea.

Recipe: Chewy Chocolate Cookies with Peppermint Kisses

I’m dreaming of a chocolate-cookie filled Christmas! This recipe has been tested and tried to make a perfectly soft and chewy cookie. Add whatever candy to it you want!

I genuinely hope you love this festive recipe as much as I do. Baking these cookies is a wonderful way to bring joy and deliciousness to your holiday season. If you want to follow along with my culinary adventures, find more delicious recipes, and get behind-the-scenes glimpses of my kitchen, be sure to follow me on Instagram @AMBERSKITCHEN. Happy cooking and happy holidays!