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Peppermint Kiss Chocolate Crinkle Cookies

Peppermint Kiss Chocolate Crinkle Cookies are yummy chocolatey, minty cookies that are perfect for any Christmas Cookie tray.
Course Cookie, Dessert
Cuisine American
Keyword Peppermint Kiss Chocolate Krinkle Cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24
Calories 158kcal


  • 1/2 cup powdered sugar
  • 1/2 cup 1 stick unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 2/3 cups all-purpose flour
  • 3/4 cup unsweetened dark cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 24 Candy Cane Striped Kisses


  • Preheat an oven to 350°F. Lay parchment paper flat on top of cookie sheets.
  • Place the candy cane striped kisses in the freezer.
  • Add the powdered sugar in a small bowl and set aside.
  • In a large bowl, beat together the butter and sugar on medium speed until creamy, roughly 3 minutes. Add 1 egg and continue beating until blended. Add the second egg and vanilla and beat until blended.
  • In another bowl, stir together the flour, cocoa, baking powder and salt. With the mixer on low, add the flour mixture to the egg mixture and mix on low only until blended. Refrigerate the cookie batter for about an hour.
  • Scoop rounded tablespoonfuls of dough. Roll the dough into a ball. Roll the ball of dough in the powdered sugar until covered. Place the balls on a prepared baking sheet about 2 inches apart.
  • Bake the cookies until they are crackled, about 10 to 12 minutes. Remove from the oven and let cool.
  • Remove candy cane striped kisses from the freezer. Press a single candy cane striped Kiss in the center of each cookie.
  • Makes about 24 cookies.


Calories: 158kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 68mg | Potassium: 81mg | Fiber: 1g | Sugar: 18g | Vitamin A: 138IU | Calcium: 28mg | Iron: 1mg