I can still smell the peppermint and warm chocolate when I close my eyes, the way the scent curls up from the baking sheet and fills the whole house like a soft, familiar hug. Peppermint Kiss Cookies have a way of turning ordinary afternoons into small celebrations, where sticky little hands reach for a cookie and everyone leans in to taste that tender middle. In my kitchen these cookies mean cozy sweaters, a radio playing low in the corner, and a small stack wrapped in wax paper for the neighbor who always brings extra lemons. This is more than a recipe to me, it is a pocket of time that keeps family close and makes the house feel like home.
The Story Behind Our Favorite Peppermint Kiss Cookies
I made my first batch of these cookies the winter my youngest learned to walk. She waddled through the kitchen with one sock missing and a look that said she wanted whatever smelled so good. I had a tin of peppermint kisses from holiday leftovers and a simple dough that came together with a few familiar bowls. That first batch was imperfect, slightly cracked and thick, but she loved holding a warm cookie while I held her, and the memory stuck.
Over the years the recipe became our kitchen shorthand. Neighbors learned to expect a plate on their doorstep after a snowstorm. My husband likes to say these cookies are the only ones that make him stop what he is doing and come find me in the kitchen. Friends ask for a jar when they are moving into a new home, and my kids bring a few to school lunches when they can. Each time I bake them it feels like I am making a small gift that keeps on giving.
There are little family rituals around these cookies. We always press the peppermint kiss in while the cookie is still hot so the chocolate settles in and the peppermint leaves a small snowy peak. Sometimes we press two kisses into a larger cookie and laugh at how extra it is. These small choices are how recipes become family lore, and how a simple cookie becomes a signpost for comfort.
What Makes This Peppermint Kiss Cookies Special
The magic of these cookies is in the contrast between the soft, chocolatey base and the sharp, cool kiss of peppermint on top. When you bite in, the cookie gives way with a gentle crumble, and then the peppermint melts into the warm chocolate, like a little surprise in every bite. The texture is forgiving enough for beginners, but the depth of flavor is satisfying for someone who cooks a lot.
I love that the dough is sturdy enough to roll into balls and soft enough to eat as spoonfuls if you must. There is a homey chew to the center and a tender edge that takes on a lightly crisp finish when the oven does its work. The color is a cozy brown, and the peppermint makes each cookie look a little like a tiny holiday ornament, even when you bake them in July.
These cookies also teach patience in a kind, practical way. You learn to watch for the telltale signs in the oven, to time the kiss just right, and to let the flavors settle for a few hours if you can. The reward is a cookie that tastes like a memory you made yourself.
Bringing Peppermint Kiss Cookies Together
“Every time I stir this pot, it smells just like Sunday at home.”
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Preheat your oven to 350°F (175°C).
Warm the oven and let the promise of baking make the kitchen feel like it always does before company arrives. A steady temperature gives the cookies even heat so they bake through without browning too fast on the edges. -
In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
Beat until the mixture is light and glossy, and you can see the specks of sugar dissolve into the butter. Pause to smell the sweet, milky aroma and feel the texture change beneath your beaters. -
Beat in the eggs one at a time, then stir in the vanilla.
Add each egg and mix until it becomes part of the batter, stopping to scrape the bowl so nothing is left behind. Fold in the vanilla and breathe in that cozy scent, a small moment that tells you the base is ready. -
In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture.
Sifting keeps the cocoa from clumping and gives the dough a lighter feel when you stir. Add the dry mix in parts and fold gently until the dough looks uniform and velvety. -
Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
Shape each ball with gentle palms so they are even and round, leaving space between each cookie for the oven to do its job. The dough should hold its shape and look smooth on the surface before it goes in. -
Bake for 10-12 minutes, or until the cookies are set.
Watch for the edges to turn just a touch golden while the centers remain slightly soft, and listen for the tiny crackles as the oven finishes its work. When the kitchen fills with chocolate and butter, you will know the moment is near. -
Immediately press a peppermint kiss into the center of each cookie after removing them from the oven.
Set the kiss in the warm center so it settles and forms a little mountain of shine, and hold it there a breath while the chocolate softens around it. The candy will gently meld with the cookie and make a glossy top that is irresistible. -
Allow cookies to cool on wire racks before serving.
Let them rest just long enough so the peppermint keeps its shape but the center is still tender when you bite into it. Cooling on racks keeps the bottoms from getting soggy and gives you that clean, bakery-style finish.
Ingredients You’ll Need
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peppermint kisses, unwrapped
A little side note on the butter and vanilla. Fresh butter gives this cookie its richness, so I usually reach for a good quality stick when I am planning to share. A little extra vanilla is always welcome if you love that warm, cozy aroma in the kitchen.
If you ever want to try a similar cookie that plays with floral flavors, click through to see a recipe I enjoy for Blueberry Thyme Cookies. It is a gentle reminder that small shifts in flavor can make familiar dough feel new.
Serving Peppermint Kiss Cookies With Family Warmth
There is something about a stack of cookies on a small plate that makes a table feel inviting. I like to arrange a few cookies on a simple white plate and leave them near the kettle so people can help themselves. The contrast of hot tea or cocoa with the cool peppermint is a quiet joy.
For holiday gatherings we scatter a few holly sprigs and wrap small bundles in parchment tied with twine to hand out as favors. On ordinary days I pair the cookies with sliced apples or a bowl of yogurt for the kids who want something a little less sweet. The important part is how they are shared, whether at the counter while homework is happening or as a plate placed on the porch for a neighbor.
I remember one rainy afternoon when an entire chorus of children came to the kitchen table and declared themselves official cookie tasters. They counted how many kisses were on each cookie and decided which ones were perfectly soft in the center. Those small, loud conversations are part of what these cookies are for me.
How to Save the Leftovers
Treat these cookies kindly and they will repay you with comfort the next day. Store them in an airtight container at room temperature with a sheet of wax paper between layers to keep the peppermint from sticking. They will keep well for about three days and often taste a little more settled after a night, when flavors have had time to be friends with each other.
If you want them to keep longer, place them in the freezer on a baking sheet until firm, then transfer to a freezer bag. Thaw at room temperature when you are ready, and the texture will return nearly unchanged. Reheating for a few seconds in a low oven or microwave brings back the scent of warm chocolate and makes the peppermint delightfully soft.
For another cookie idea that my family turns to when we want a snowy, nutty bite, try this take on Cherry Snowball Cookies. It is a simple way to change up a cookie tray without losing the comfort that comes with a homemade treat.
Amelia’s Kitchen Notes
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On measuring flour. I spoon the flour into my measuring cup and level it off with a knife because packed flour makes cookies dense. It is a small habit that keeps the dough light and the final cookie tender. If you prefer a slightly chewier cookie, add a touch less flour, a tablespoon at a time.
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On cocoa powder. Use unsweetened cocoa for the truest chocolate note, and sift it to remove any lumps before mixing. If you like a deeper chocolate flavor, you can swap half the cocoa for melted chocolate that has been cooled, and the dough will be richer and more fudge-like.
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On peppermint kisses. I unwrap them just before baking so they do not pick up moisture. If you press them into the cookie while still hot, they will spread and create a glossy cap that is beautiful and soft. If you prefer a firmer peak, let the cookies cool for a minute before placing the candy on top.
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On baking time. Ovens vary, so start checking at 9 minutes and use 10 to 12 minutes as a guideline. The edges should feel set while the centers stay slightly soft. This is the sweet spot where the texture is tender but not underdone.
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On making ahead. You can roll the dough into balls and freeze them on a tray before transferring to a bag. Bake from frozen, adding a minute or two to the bake time, and press the peppermint kiss in right after they come out.
Family Variations on Peppermint Kiss Cookies
Chocolate and peppermint are a classic pair, but there are small, simple shifts that make this recipe feel new. One of my kids loves a hint of orange in winter, so we add a teaspoon of orange zest to the dough and it brightens the whole tray. The peppermint plays against the citrus like a friendly conversation.
Another variation is to make double-kiss cookies for birthdays. Press two kisses into the center of a larger cookie and watch the kids nod with approval at how indulgent it looks. For weekend brunches I sometimes sprinkle flaky sea salt on top of the warm kiss, which creates a lovely contrast that makes each bite sing.
If you want to make them nutty, fold in a half cup of chopped toasted pecans or walnuts. They give a pleasant crunch and a toasty note that balances the peppermint. For a more dramatic change, dip half of each cooled cookie into melted dark chocolate and chill until set, giving a glossy, professional look that still feels homemade.
We also have a tradition of making cookie sandwiches with a thin layer of marshmallow fluff or peppermint buttercream between two cookies. The kids call them "fancy cookies" and save their allowance to buy extra kisses when they want to be thorough about it. These small experiments keep the recipe alive and make each season feel like a new chapter.
FAQs About Peppermint Kiss Cookies
Can I make this ahead of time?
Yes, and honestly, these cookies can taste even better the next day once the flavors settle and come together. Store them in an airtight container at room temperature and enjoy them over a few days, or freeze for longer storage.
Can I replace the peppermint kisses with another candy?
Absolutely. Chocolate truffles, caramels, or a favorite holiday candy can be pressed into the warm cookie with lovely results. Just choose something that will melt slightly and pair well with chocolate.
How do I keep the peppermint from becoming sticky between layers?
Place a sheet of wax paper between layers in your storage container, and cool the cookies completely before stacking. If you plan to send them in the mail, separate them with parchment and use a snug box to prevent sliding.
What if my dough is too sticky to roll?
Chill the dough for 20 to 30 minutes and it will firm up, making it much easier to roll into even balls. You can also lightly flour your hands, but chilling helps preserve the texture for baking.
Can I make these gluten free?
Yes, use a cup-for-cup gluten-free flour blend that contains xanthan gum, and you should get a very similar texture. The cookies might be a touch more tender, so watch baking time closely.
A Warm Note From My Kitchen
I hope this Peppermint Kiss Cookies recipe finds its way into your kitchen in a moment that feels a little like a small celebration. Whether you are baking for family, for a friend who needs a lift, or for the quiet pleasure of an afternoon treat, these cookies are meant to be shared. They are simple enough for a beginner and full of heart for someone who cooks every day.
Thank you for letting me bring you into my kitchen for a while. When I bake these, I think of the people I love and the small rituals that make a house a home. I hope your kitchen fills with the warm, sweet scent of chocolate and bright peppermint, and that each bite brings a little comfort to your table.
Peppermint Kiss Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the cookies are set.
- Immediately press a peppermint kiss into the center of each cookie after removing them from the oven.
- Allow cookies to cool on wire racks before serving.
