Chocolate Peppermint Kiss Thumbprint Cookies
Soft, fudgy chocolate cookies rolled in sugar and topped with a peppermint Hershey’s Kiss.
Ingredients
Wet Ingredients
- ¾ cup unsalted butter — 170 g softened
- 1 cup granulated sugar — 200 g
- 2 large egg yolks — about 34–40 g total
- 1 teaspoon vanilla extract — 5 g
Dry Ingredients
- 1 ½ cups all-purpose flour — 180 g
- ½ cup unsweetened cocoa powder — 50 g
- 1 teaspoon baking soda — 5 g
- ¼ teaspoon salt — 1.5 g
For Rolling
- ½ cup granulated sugar — 100 g
Topping
- 24 –28 Peppermint Hershey’s Kisses unwrapped
Instructions
Prepare
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
Make the Dough
- In a large bowl, beat together butter (170 g) and granulated sugar (200 g) for 2–3 minutes, until light and fluffy.
- Add the egg yolks and vanilla; mix until creamy and fully combined.
- In a separate bowl, whisk together flour (180 g), cocoa (50 g), baking soda (5 g), and salt (1.5 g).
- Add dry ingredients to the wet mixture and mix until a soft dough forms.
Shape
- Scoop dough into 1-inch balls (about 20–24 g each).
- Roll each ball generously in granulated sugar (100 g) to coat.
- Place on prepared baking sheets.
Bake
- Bake for 8–10 minutes, until the edges look set but the centers are still soft.
- Do not overbake — chocolate cookies firm as they cool.
Add the Peppermint Kiss
- Immediately press one frozen peppermint kiss into the center of each cookie.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Tips for Best Results
- Freeze the kisses so they don’t melt or collapse.
- Roll the dough thoroughly in sugar for the prettiest crackly finish.
- Let cookies cool fully before storing so the kisses firm up again.
Servings: 20 -24
Calories: 164kcal
