When I think of Christmas foods, I think of one thing. [Well, okay, maybe two things, but Advent Calendars hardly count.] I think of Christmas cookies!!! No Christmas Cookie collection would be complete without the ubiquitous peppermint addition. This year I decided I really, really wanted chocolate with that peppermint. These Double Chocolate Peppermint Kiss Cookies have a healthy dose of chocolate and just the right touch of Christmas!
Santa will probably go hunting through your kitchen to find more of these! Extra chocolate chips are nestled in rich, fudgy chocolate cookies. The peppermint kiss on top gives just the right amount of bright mint flavor to accentuate the chocolate!
I added an extra egg yolk to the batter for an extra fudgy texture. And, I also added a hint of brandy for extra holiday cheer!
I will say that the brandy only works to enhance the chocolate flavor much like coffee, so these cookies are 100% kid approved. Next time I’ll add a teaspoon more for a more adult treat. 😉 The brandy also adds extra moisture, which adds to these cookies fudgy texture.
These can be made with or without chilling the batter but they will be a whole lot more photogenic if you refrigerate it for 2 hours. If you do not refrigerate the dough, be sure to reduce the baking time by a minute or two.
These Double Chocolate Peppermint Kiss Cookies will be the hit of your cookie exchange, the talk of the office and the one cookie you won’t want to stop making when the New Year rolls around!
These Double Chocolate Peppermint Kiss Cookies are rich and fudgy. A secret, unexpected ingredient gives them an extra fudgy texture!
16 Hershey’s Peppermint Kisses
1/2 cup unsalted butter, slightly softened
1 cup granulated sugar
1 egg + 1 egg yolk
1 teaspoon brandy
1 teaspoon vanilla
2 cups all-purpose flour
1/3 cup Dutch processed cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons whole milk
1/3 cup semi-sweet chocolate chips
Preheat oven to 350°.
Sift together flour, cocoa powder, baking powder, and salt in a large bowl. Whisk to evenly distribute cocoa powder throughout flour mixture. Set aside.
Cream together butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg, egg yolk, brandy and vanilla.
Alternate adding the flour mixture and the milk to the butter mixture; beginning and ending with flour. I used four additions. Add the chocolate chips and stir until chips are distributed throughout the batter.
At this point you may choose to refrigerate the batter for 2 hours. It is not necessary but it will help you roll the cookies into pretty balls.
Roll 2 tablespoons of the dough into a ball and place 2” apart on the cookie sheet.
Bake 8-11 minutes or until the edges of the cookie are set but the middle is still glossy and a little loose.
Let cool 10 minutes on the baking sheet and then press a kiss into the center of each cookie. Move to a wire rack to cool completely.
This recipe as written makes 16 cookies but you can always roll them into 1” balls to make 32 but be sure to decrease the baking time and watch them carefully!