**Celebrate the Joy of Baking with Chocolate Peppermint Kiss Cookies**
Celebrate the holiday season with these delightful Chocolate Peppermint Kiss Cookies! The combination of rich chocolate and refreshing peppermint captures the essence of festive gatherings and cozy moments. Imagine delighting your family and friends with each bite, revealing a creamy peppermint kiss in the center. These cookies are perfect for holiday parties or as a heartfelt homemade gift. Subscribe to our newsletter to receive this delightful recipe straight to your inbox!
**Why You’ll Love This Recipe**
The allure of these cookies lies in their exquisite blend of flavors and simplicity. With a preparation time of just 15 minutes, even the busiest among us can find time to create this treat. The cookies are kid-friendly and perfect for holiday baking parties. They offer a balanced taste of chocolate and peppermint, pleasing the palate and leaving a refreshing aftertaste. Plus, they make an impressive presentation on any dessert table!
**Ingredients**
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 tablespoons milk
– 1/4 cup crushed peppermint candies
– 24 peppermint kiss candies
**Necessary Tools**
– Mixing bowls
– Whisk
– Electric mixer
– Measuring cups and spoons
– Baking sheet
– Parchment paper
– Wire rack
**Ingredient Swaps and Additions**
Feel free to personalize these cookies! Swap the peppermint kiss candy for a chocolate kiss for a richer taste. You can add a sprinkle of sea salt for an intriguing savory twist. Additionally, incorporating white chocolate chips into the dough adds a creamy texture.
**Step-by-Step Instructions**
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
4. Incorporate the egg, vanilla extract, and milk, mixing until thoroughly blended.
5. Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined.
6. Stir in the crushed peppermint candies for a burst of minty goodness.
7. Form the dough into 1-inch balls and arrange them on the prepared baking sheet, allowing space between.
8. Bake for 8-10 minutes until the edges are set but not too firm.
9. Upon removing from the oven, quickly press a peppermint kiss candy into the center of each warm cookie.
10. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
**Serving Suggestions**
Serve these cookies with a warm mug of hot cocoa or alongside a scoop of vanilla ice cream for a sweet winter dessert.
**Pro Tips for Success**
Ensure your butter is properly softened but not melted for the best texture. For even baking, use an oven thermometer to confirm your oven’s temperature. Chill the dough if your kitchen is particularly warm, preventing the cookies from spreading too much.
**Storing and Reheating**
Store these cookies in an airtight container at room temperature for up to a week. To reheat, you can warm them slightly in the microwave for a few seconds to bring back the fresh-baked aroma.
**FAQ Section**
– **Can I freeze the dough?** Yes, roll the dough into balls, freeze them on a baking sheet, then store in a ziplock bag.
– **Can I make them gluten-free?** Substitute gluten-free all-purpose flour to make gluten-friendly cookies.
**Conclusion**
Bring the flavors of the holidays to your home with these enchanting Chocolate Peppermint Kiss Cookies. With their striking taste and ease of preparation, they are sure to become a cherished tradition. We encourage you to bake a batch and share your experience by leaving a review or tagging us on Instagram!
**Nutritional Information**
Approximate nutritional information per cookie: Calories: 110, Fat: 5g, Carbohydrates: 16g, Protein: 1g.
