Description
Deliciously soft and fudgy dark chocolate cookies, enhanced with a peppermint kiss and perfect for holiday baking.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- 24 white chocolate peppermint Hershey Kisses
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with the granulated sugar and brown sugar until smooth and slightly fluffy.
- Beat in the eggs one at a time, mixing until each is incorporated, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- Gradually add the dry mixture to the wet mixture, stirring just until there are no streaks of flour.
- Fold in the dark chocolate chips so they’re distributed throughout the dough.
- Drop rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the cookies are set at the edges but still a little soft in the center, then immediately press one white chocolate peppermint Kiss into the center of each hot cookie.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
For a richer flavor, use European-style butter. To reduce peppermint intensity, substitute some Kisses with plain white chocolate. For a vegan version, use a dairy-free spread and chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American