Double Chocolate Peppermint Kisses
Time for YUM

Double Chocolate Peppermint Kisses

Double Chocolate Peppermint Kisses with twice the chocolate and just enough delicious peppermint flavor in every bite. These treats made with Hershey’s Peppermint Kisses are a great holiday cookie!

Double Chocolate Peppermint Kisses.

I made these cookies years ago and they’re still a favorite here at the 365 home.

This post was originally published November 27, 2012 and has been updated in format and with photos on December 16, 2018. The content has remained the same becasue I like looking back at this stuff.

WOW! This is the 500th post on the 365 blog. AND we’ve reached over 9,000 fans on our Facebook page and are close to 600 on Pinterest.
I love you all and I thank you for your continued support from the very bottom of my heart.
I am extremely grateful!

(Oh, it’s great to look back on things, and see how far we’ve come, isn’t it?)


Double Chocolate Peppermint Kisses next to a glass of milk.

And I have a headache.
A really-making-me-feel-so-miserable-that-I’m-not-even-going-to-cook-dinner kind of a headache.
But it is Day 2 of the 12 Days of Cookies, so we need to press on.

And onward we will!
Even if we do have some blurry pictures. Grrrr…..
(AH, but we don’t anymore because I’ve since updated those! But I did keep a few of the originals for you.)

I found these gems at Walmart Wally World while shopping one day.

I didn’t even know they existed!!
But apparently, they’ve been around for years.
I got this great idea to make the peanut butter blossom cookies with them only using a double chocolate cookie for the base instead of the peanut butter.

Double Chocolate Peppermint Kisses with candy sprinkles and candy canes.
I wasn’t too sure I’d like mint with my peanut butter.
That’s like eating peanut butter after you brush your teeth.

No bueno.

Believe it or not, I couldn’t find a plain ol’ chocolate cookie in one of my cookbooks to use, so I did a search and of course, somebody or at least quite a few somebodies, had already done it.
One of those somebodies is Jessica over at How Sweet It Is.

I have a food blogger girl crush on Jessica.
I’m not gonna lie.

She’s amazing.
She’s brilliant and I love, love LOVE with a capital L-O-V-E, her site.

I think I would be completely tongue-tied if I met her in person.
She is a celebrity to me.

Double Chocolate Peppermint Kisses on a marble slab.

So, like I said, apparently these Peppermint Candy Cane Kisses have been around a few years because Jessica made this cookie back in aught 9.
You know, 09, 2009.
Yeah, whatevs.

I’ve never seen them until this year (year being 2012) and I bring them home and my oldest daughter says, “Oh yeah, I bought a bag of these last year to keep a stash in my dorm room – they were so yummy.”

Why am I always the last one to know about these things??!!
Not fair.
Guess I need to get out more.

And there’s something I have to tell you.
If you are at all familiar with Jessica’s blog, you need to click on the post for this cookie recipe and look at her pictures to compare the ones she took years ago to what she does now.

My jaw dropped.

It is just so very awesome to see how very far she’s come and the incredible talent she has.
It also lets you know that there’s hope for all of us if we’re doing food photography.
(It’s also great to know that with much practice, patience and dedication you CAN improve which is one reason I updated this post and took new pictures!)

She is amazing and is extremely gifted.
Ok, I’m done.
I’ll stop gushing.

Tips for making these Double Chocolate Peppermint Kisses –

  1. Unwrap and freeze the Hershey’s Peppermint Kisses the night before you’re ready to bake the cookies. These kisses melt A LOT faster than the regular kisses. DO NOT put them on the warm cookies when they are room temperature. You’ll have puddles of peppermint.
  2. Line your baking sheet with a sheet of parchment paper. It will help to quickly remove them once you have put the kisses into the middle.
  3. Using dark chocolate chips will give the cookies a deeper and richer flavor, but you can also use semi-sweet chocolate chips, too.
  4. Let the cookies cool for only two minutes after taking them out of the oven. Then place a peppermint kiss into the middle of each.
  5. Remove the cookies from the baking sheet and transfer them to a wire rack to cool completely. Do not let them cool completely on the baking sheet as it will melt the kiss.

If you like this Double Chocolate Peppermint Kiss Cookie recipe then you’ll enjoy these great chocolate recipes from my fellow bloggers, too!

Sally at Sally’s Baking Addiction used white chocolate to make these Peppermint White Chocolate Cookies. They’re so pretty!!

I absolutely LOVE a chewy cookie, especially if they’re chocolate. Lori from Recipe Girl has these Chewy Gooey Flourless Chocolate Cookies that I am seriously drooling over. A tall glass of milk would be great with these!

And what is this Salted Chocolate Cookie Butter Bark from Lisa at Wine & Glue??!! Oh, my goodness!! What a great gift this would make for the holidays, am I right?

Lightly adapted from From How Sweet It Is.

Double Chocolate Peppermint Kisses

  • 1 package Hershey's Candy Cane Kisses
  • 1 cup unsalted butter (room temperature)
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 ounces dark chocolate chips

Night Before Baking the Cookies

  1. Unwrap the Hershey’s Candy Cane Kisses and place them in a Ziploc bag. Store the bag in the freezer overnight before baking the cookies.

Day of

  1. Preheat oven to 350° F. and prepare a baking sheet by lining it with parchment. 

  2. In a mixing bowl, cream the butter and sugar until light and fluffy.

  3. Add the eggs and vanilla and mix until light.

  4. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. 

  5. Gradually add flour mixture to the wet ingredients and beat until just combined. 

  6. Mix in the dark chocolate chips.

  7. Using a rounded tablespoonful of dough and place onto the prepared baking sheet at least 2 inches apart.

  8. Bake for 8-10 minutes.

  9. Cool the cookies on the baking sheet for at least two minutes. Place a Peppermint kiss into the center of each cookie and place on a wire rack to cool completely.

(Enjoy the old photos!) 

Cream until light and fluffy.



Mix in dark chocolate chips.



Allow to cookies to cool on baking sheet for an additional 5 minutes before removing to a wire rack to cool completely.


Can I tell you?? Well, of course, I’m going to tell you and I’m going to tell you anyway…
I LOVED these cookies!!

I rate everything I make on a scale of 1-4 with 4 being the best and these Double Chocolate Peppermint Kisses earned 4 rolling pins!
They were so chocolatey delicious, chewy and fudgy and the peppermint kiss was…

It was so very creamy, but yet a tad bit crunchy because of the candy cane bits in it.
It SO completed the cookie!
I’ll definitely be making these again.

The 365 family loved them, too because they didn’t last very long.
And the reason I put the kisses in the freezer was because they melted really quickly into the cookies and didn’t at all resemble the kisses in the peanut butter blossoms.

They flattened.
They were still yummy, but they were flat.
So putting them into the freezer will help them keep their shape, but I’m not guaranteeing it.

Like these Double Chocolate Peppermint Kisses? Then you’ll enjoy these holiday cookies, too!

Cream Cheese Cookies

These Cream Cheese cookies are super simple to make, are light and so delicious that it's easy to eat more than one!

Stained Glass Cookies

Sugar cookie cut-outs filled with Jolly Rancher candies to create a stained-glass window effect.

Viennese Crescents

a light, rich, buttery cookie traditionally made with almonds and shaped into crescents.

I give you BIG baking hugs and muffins!!

The post Double Chocolate Peppermint Kisses appeared first on 365 Days of Baking.

Leave a Reply

%d bloggers like this: