Enjoy melt-in-your-mouth deliciousness with these Chocolate Mint Cookies, a peppermint-infused chocolate crinkle cookie topped with a chocolate kiss. Not only are they easy to make, but they freeze beautifully, making them the perfect mint chocolate cookies!
A plate of these Chocolate Mint Cookies goes great with a Salted Caramel Affogato or a mug of Crockpot Hot Chocolate. They make a great gift, too, for Christmas or as a Valentine’s Dessert.
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Are you looking for a cookie that’s simple, deliciously addictive, and a little bit different than what’s typically on a mixed cookie plate?
Then it’s time you baked up a batch of Chocolate Mint Cookies with Kisses, our family’s favorite mint chocolate crinkle cookies that get a little kiss of chocolate for garnish.
Why Make This
They are easy. This chocolate cookie dough mixes up quickly and bakes quickly. Kids will love helping you roll the dough balls in powdered sugar before baking.
They taste amazing. These Double Chocolate Mint Cookies are full of great mint and chocolate flavors. Scroll down for some fun variations, too.
They freeze beautifully. With or without the kiss, these Chocolate Mint Cookies are great to make ahead and freeze. They taste great still cold from the freezer.
Ingredients
Here’s what you’ll need to make Chocolate Mint Cookies with Kisses:
flour – I like to use unbleached, all-purpose flour, but you can use regular bleached or even whole wheat pastry flour.
leavenings – You’ll need both baking powder and salt to help these cookies rise and form the crinkle tops. remember you can make your own baking powder if you need to with baking soda and a few other ingredients.
cocoa – Unsweetened cocoa powder brings the chocolate flavor to the dough.
butter – I use dairy butter softened to room temperature, but you can use margarine or another plant-based butter if you prefer.
sugar – These Chocolate Mint Cookies call for three kinds of sugar! Granulated sugar and light brown sugar go in the dough. You’ll need powdered sugar for rolling the cookies.
eggs – Don’t omit the eggs as they bring texture to the cookies.
extracts – You’ll need both vanilla extract and peppermint extract. The vanilla rounds out the chocolate flavor while the peppermint brings that cool mint to the party.
chocolate kisses – You can use any kind of Hersheys kiss that you like to top these Chocolate Mint Cookies, such as mint chocolate, candy cane, or mint truffle. You can also swap in Andes mints for the kisses.
Variations
Over the years, I’ve made these a number of different ways. Try one of these fun chocolate cookie recipes:
- For mint chocolate chip cookies: omit the kisses and stir in one cup of chocolate chip, chopped andes mints or Andes mint chips.
- For hot cocoa cookies: omit the mint extract and use Hot Cocoa Hershey’s kisses.
- For mocha crackle cookies: omit the kisses and mint extract; stir in one cup espresso baking chips.
Step-by-Step Instructions
Here’s how to make Chocolate Mint Cookies with Kisses:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats.
In a mixing bowl, cream together the butter and sugars with a mixer on medium speed until light and fluffy.
Add the eggs, vanilla extract, and mint extract. Blend well to combine.
In a large mixing bowl, whisk together the flour, baking powder, cocoa, and salt. Add the flour mixture to the butter mixture. Stir well to combine.
Cover and chill the dough for about 30 minutes.
Shape the dough into 1-inch balls and roll the balls in powdered sugar. Place the balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes or until the tops of the chocolate cookies are crackled.
Remove from heat. Press the chocolate kisses into the center of the Chocolate Mint Cookies immediately. Cool on wire racks.
TLDR? Watch the Chocolate Mint Cookies Web Story.
FAQs
Like peanut butter, mint is a great accompaniment to chocolate.
These cookies freeze beautifully, and they taste great still cold from the freezer.
They should be good stored at room temperature in an airtight container for 4 to 7 days. For longer storage, place them in the freezer, well wrapped.
More Great Cookies
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Chocolate Mint Cookies with Kisses
Equipment
- spatula
Ingredients
- ½ cup butter softened
- 1 cup granulated sugar
- 6 tablespoon brown sugar
- 2 egg
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 ½ cup unbleached, all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar for rolling the cookies
- 24 chocolate mint kisses wrappers removed
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.
- In a mixing bowl, cream together the butter and sugars with a mixer on medium speed until light and fluffy.½ cup butter, 1 cup granulated sugar, 6 tablespoon brown sugar
- Add the eggs, vanilla extract, and mint extract. Blend well to combine.2 egg, 1 ½ teaspoon vanilla extract, ¼ teaspoon peppermint extract
- In a large mixing bowl, whisk together the flour, baking powder, cocoa, and salt.1 ½ cup unbleached, all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup unsweetened cocoa powder
- Add the flour mixture to the butter mixture. Stir well to combine. Cover and chill the dough for about 30 minutes.
- Shape the dough into 1-inch balls and roll the balls in powdered sugar. Place the balls about 2 inches apart on the prepared baking sheets.powdered sugar for rolling the cookies
- Bake in the preheated oven for 10-12 minutes or until the tops are crackled. Press the chocolate kisses into the center of each cookie ball immediately.24 chocolate mint kisses
- Remove from heat. Press the chocolate kisses into the center of each cookie ball immediately. Cool on wire racks.
Notes
- For mint chocolate chip cookies: omit the kisses and stir in one cup of chocolate chip, chopped andes mints or Andes mint chips.
- For hot cocoa cookies: omit the mint extract and use Hot Cocoa Hershey’s kisses.
- For mocha crackle cookies: omit the kisses and mint extract; stir in one cup espresso baking chips.
Nutrition
This post was originally published on December 8, 2010. It has been updated for content and clarity.
Joye
Super easy and made a ton of deliciously soft, chewy cookies. I didn’t have peppermint extract and they still turned out great. I used candy cane kisses.
Jessica Fisher
Yum!