Peppermint Kiss Cookies

These Peppermint Kiss Cookies are a new must-make for my Christmas Cookie tray. They have a sugar cookie base that’s topped with a peppermint kiss. In essence, they’re a peppermint-twist on peanut butter blossoms.

Peppermint Kiss Cookies

If it were possible for me to just wrap presents and bake cookies for the next two weeks, I would be in a state of absolute bliss. I realize many people dislike these activities, but they are two of my favorites during the holiday season.

I decided to make these Peppermint Kiss Cookies because of my current love affair with peppermint kisses. (I think their real name is Candy Cane Kisses.) My mom mentioned them to me a few years ago. I haven’t always been a peppermint fan, so I turned my nose up back then. However, my tastes seem to have changed, and now I can get enough of these creamy, peppermint and white chocolate kisses. Yum! (You may have noticed there’s a bowl of them on the coffee table in my family room.)

Naturally, yours truly HAD to turn them into a cookie!

Please know that I’m not the creator of this smart cookie idea. I’ve seen this cookie floating around on the internet for the past couple of years. I thought you might appreciate my take on it, or you might even be seeing this cookie for the first time.

Whatever the case may be, let me show you how to make these Peppermint Kiss Cookies.

How to Make

Before we begin, you need to know that these cookies are simple to make.

Start by preparing a classic sugar cookie dough with butter, sugar, flour, eggs, and vanilla. (I’ve shared the full ingredient list and instructions in the printable recipe card below.)

Once the dough is ready, the fun can begin. I got creative and split my dough into two. I knew I wanted red cookies and green ones. You can make as many colors as you like or just one color or leave the dough plain. The choice is yours.

To “dye” my dough, I added coarse green sugar to one half and coarse red sugar to the other half. It’s that easy.

The dough is then rolled into 1-inch balls. Before baking, the balls are rolled in more sugar. To make the color pop and give the cookies a little sparkle, I added some of the coordinating green and red sugars. While this step isn’t essential, it does brighten the cookies.

Before baking, slightly flatten each ball of dough using your finger. This is an important step. You probably can tell that some of my cookies don’t look as flat as the others. That’s because I forgot to flatten that batch. (Oops!) While they still look and taste delicious, I prefer the flatter ones. – I make the mistakes so you don’t have to. You’re welcome.

Now, you’re ready to bake!

Once the cookies are baked, remove them from the oven and transfer them to a cooling rack. Because the peppermint kisses will melt more readily than standard chocolate kisses, you’ll want to allow your cookies to cool for 2-3 minutes before adding the kisses. Once you’ve put on the kisses, don’t touch or move the cookies. If you do, you run the risk of losing that classic kiss shape.

When the Peppermint Kiss Cookies are completely cooled, you can pack and store them in an airtight container.

And just like that, your Peppermint Kiss Cookies are complete and ready for your cookie tray! (Or insert one or more directly into your mouth. I won’t tell. Besides, this is a judgment-free zone.)

This is an exceptionally delicious and colorful cookie recipe. With pops of red, green, and the candy cane stripe on the kiss, these cookies are perfectly festive!

If you’re looking for more of my Christmas cookie recipes, you’re in luck because I have a round-up post of my favorites. You can find all of my go-to Christmas cookie recipes here.

More Christmas Cookies You May Like

• Chocolate Dipped Neapolitan Cookies
• Peppermint Sugar Cookies
• Christmas Tree Gingerbread Cookies
• Christmas Pinwheel Cookies
• Whipped Shortbread Cookies

I hope you’ll give some of those recipes a try along with my recipe for Peppermint Kiss Cookies. Happy holidays, and happy baking, my friends!

Peppermint Kiss Cookie Recipe:

Peppermint Kiss Cookies

These Peppermint Kiss Cookies are a new must-make for my Christmas Cookie tray. They have a sugar cookie base that’s topped with a peppermint kiss. In essence, they’re a peppermint-twist on peanut butter blossoms.

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: christmas, christmas cookie, cookies, holiday, holiday baking, peppermint

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 36 cookies

Calories: 91kcal

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter softened
• 3/4 cup sugar, plus 1/2 cup for garnish
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon plus 1 teaspoon coarse green sugar*
• 1 tablespoon plus 1 teaspoon coarse red sugar*
• 36 Peppermint Kisses unwrapped

Instructions

• Begin by preheating your oven to 350 degrees F.
• In a bowl, whisk together the four, baking powder, and salt. Set aside.
• With an electric mixer, cream together the butter and sugar until light and fluffy. This will take 2-3 minutes. Then, mix in the eggs, one at a time. Stir in the vanilla extract.
• Add the prepared dry ingredients to the wet mix until just combined. Divide the dough in half and put each half in a separate bowl.* Add one tablespoon of green sugar to one bowl of dough and mix with a spoon to combine the dough and sugar. Then add one tablespoon of red sugar to the other bowl of dough and mix to combine.
• Divide the remaining 1/2 cup sugar into two shallow bowls. To one bowl, add 1 teaspoon green sugar; to the other bowl, add 1 teaspoon red sugar.
• Use a spoon, cookie scoop, or your fingers to spoon out 1-inch dough balls. Roll the dough in the palm of your hand to form a ball. Then roll the dough ball in the coordinating colored sugar. (That is, green dough in green and red in red.) Place the sugared dough ball on the cookie sheet. Repeat with remaining dough.
• Before baking, use your finger to gently press each dough ball to slightly flatten it. Bake for 8-10 minutes.
• Remove the cookies from the oven and transfer to a cooling rack. Wait 2-3 minutes; then place a peppermint kiss on each cookie, slightly pressing it into the cookie. The peppermint kisses melt easily, so do not touch or move the cookies until they are completely cool. Pack and store the cookies in an air-tight container.
• *You can use as many colored sugars as you’d like. Divide the dough accordingly.

Nutrition

Calories: 91kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 64mg | Potassium: 11mg | Fiber: 1g | Sugar: 7g | Vitamin A: 92IU | Calcium: 25mg | Iron: 1mg