Chocolate Mint Truffle Kiss Cookies Recipe
Delight in the rich combination of chocolate and refreshing peppermint with these Chocolate Mint Truffle Kiss Cookies. Soft, fudgy cookies rolled in sugar and topped with a mint Hershey’s Kiss create a perfect balance of sweetness and minty freshness, ideal for holiday treats or any time you crave a decadent but easy-to-make dessert.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: About 60 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup Imperial margarine, room temperature
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract (do NOT use regular mint extract)
For Rolling and Topping
- 1/2 cup granulated sugar (for rolling)
- About 60 unwrapped mint Hershey’s kisses (or 30 if using a medium cookie scoop)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent spreading; avoid silicone mats as they cause the cookies to spread more.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
- Cream Sugars and Margarine: In the bowl of a stand mixer, cream together the granulated sugar, brown sugar, and Imperial margarine for 3 to 4 minutes until light and fluffy.
- Add Eggs and Extracts: Beat in the eggs one at a time along with the vanilla and peppermint extracts, mixing well after each addition to create a smooth, combined batter.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined, making sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Prepare Sugar for Rolling: Place the remaining 1/2 cup of granulated sugar into a small bowl for rolling the cookie dough balls.
- Scoop and Roll Dough: Using a small 1 tablespoon cookie scoop, scoop out dough portions and drop them directly into the sugar bowl. Roll the dough gently with your fingers until thoroughly coated, then place each sugar-coated dough ball on the prepared baking sheet about two inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 9 minutes. While baking, unwrap all the mint Hershey’s kisses so they are ready for topping.
- Top with Hershey’s Kisses: Remove the cookies from the oven and immediately press an unwrapped mint Hershey’s Kiss into the center of each cookie, gently pressing down so it adheres as the cookie cools.
- Cool: Allow the cookies to rest on the baking sheets for about 10 minutes to set, then transfer them carefully to a wire rack to cool completely before serving or storing.
Notes
- Using room temperature eggs and margarine helps the ingredients blend more smoothly for a consistent dough.
- Do not substitute regular mint extract for peppermint extract, as the flavor profile is significantly different.
- Scooping the dough with a 1 tablespoon measure yields about 60 cookies; using a larger scoop will make fewer cookies (about 30) but larger in size.
- Rolling the dough balls in granulated sugar before baking adds a slight crunch and sweet outer texture.
- Press the Hershey’s Kiss immediately after baking so it melts slightly into the warm cookie and sticks securely.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: chocolate mint cookies, Hershey's kiss cookies, peppermint cookies, holiday cookies, chocolate truffle cookies, easy Christmas cookies, fudgy cookies
