Peppermint Kiss Cookies
Cuisine: Cookies, Holiday, Christmas
Author: Adapted from Bon Appetit - January 1990
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • 5 ounces (143 grams) unsweetened chocolate, broken into ½ ounce pieces
  • 1-1/3 cups (286 grams) sugar
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 2 eggs
  • 1 tablespoon (4 grams) instant coffee
  • 1 teaspoon vanilla extract
  • 3 drops peppermint oil
  • 1 cup (134 grams) all purpose flour
  • ¼ teaspoon salt
  • 2 cups (429 grams) semisweet chocolate chips
  • 50 peppermint kisses
  1. Preheat the oven to 350°. Line three baking sheets with parchment paper and set aside.
  2. Place the unsweetened chocolate and sugar into a food processors. Process until the chocolate is finely chopped. Add the butter, eggs, coffee, vanilla and peppermint oil. Pulse on/off until blended. Pulse in the flour and salt. Lastly, add the chocolate chips and pulse on/off just until the chips are incorporated into the dough.
  3. Use a small cookie dough scoop (2 teaspoons) to scoop the dough onto the prepared baking sheets.
  4. Bake at 350° for 10 minutes, rotating the pans top to bottom and front to back halfway through.
  5. While the cookies are baking, unwrap the kisses. As soon as the cookies come out of the oven, place a peppermint kiss on each cookie, gently pushing it in just a bit.
  6. Cool on the baking sheets.
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