Hershey kiss cookies

Chocolate Peppermint Thumbprint Cookies

Chocolate Peppermint Thumbprint Cookies

This is the quintessential Christmas cookie. Chocolate, peppermint, little hints of candy cane and red and white stripes. Come on, pop in that Christmas playlist and make a batch. Ya know you want to.

I love these cookies because they are easy to mix up, refrigerate, roll into balls, and bake for ten minutes.

Peppermint Kisses

There is a combination of peppermint in the dough as well as the candy cane Hershey kiss, (yes, I buy these as soon as they come out because last year I couldn’t find them). I make mine smaller because I think the peppermint is a big taste, and a big peppermint cookie may be too much of a good thing.

They freeze nicely, so if you are looking to get a batch of cookies underway for your cookie trays, this is a nice recipe. It is originally from www.smalltownwoman.com ‘s website. I changed the amount of peppermint extract and other than that, they are perfect as is.

Chocolate Peppermint Cookies awaiting a Kiss!

They also look SO PRETTY. I am a mint chocolate chip ice cream gal so this recipe is right up my alley. And hey, cookie trays need to be about variety. I will place these cookies along side a white chocolate raspberry cookie, a bar cookie, a Mexican hot chocolate cookie, and it meets all palettes.

These cookies are just enough sweet and chocolate and peppermint to satisfy the Christmas spirit in everyone. Turn the Hallmark channel on (I have to confess it is not my thing but seems to be the respite of EVERYONE around me), prop your feet up, and eat the cookie. 

One note, I use Dark Cocoa Powder. I like the consistency, and I like a chocolate cookie to be really chocolatey. It is usually found right next to the regular cocoa and for me, I like it better. I do also use Dutch Processed Cocoa from Penzey’s and Trader Joe’s has a really good cocoa as well.

I love how these bring together a dynamic duo of peppermint and cocoa, and how they have that extra special touch of the striped kiss. I will warn you the kiss melts quickly and you need to leave them alone for a while until they set. (Read: temptation central).

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe

Print

Chocolate Peppermint Thumbprint Cookies

Print Recipe
  • Pepperminty chocolate cookie with a peppermint kiss in the middle! Original recipe from www.smalltownwoman.com
  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 8  Tablespoons/ 1/2 Cup of Butter
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 2 Eggs
  • 2 Teaspoons Peppermint Extract
  • 1 1/2 Cup Flour
  • 2/3 Cups Dark Cocoa Powder
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • One Bag unwrapped Peppermint Kisses

Instructions

  1. In a mixer, cream together butter and both sugars until fluffy.
  2. Add eggs one at a time until incorporated.
  3. Add in peppermint extract.
  4. Add Cocoa Powder.
  5. Add Salt, Baking Powder, Baking Soda, then flour, scraping down the sides of the bowl.
  6. Wrap dough in parchment paper or Saran Wrap and refrigerate for a few hours or overnight.
  7. Scoop chilled dough and roll into balls.
  8. Place on a parchment or silpat lined baking sheet.
  9. Bake cookies for 10 minutes at 325*
  10. Leaving cookies on the baking sheet, press one peppermint kiss into each cookie.
  11. After a few minutes, remove carefully to parchment paper lined surface or cooling racks.
  12. Allow peppermint kisses to re-harden before serving.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Peanut Blossom Cookies

 

Peanut Blossom Cookies

I am a word collector. Quotes, inspirational sayings, prayers, poems, old samples of handwriting, and, you guessed it…recipes. 

This recipe comes from a student’s mom from long ago, and the actual recipe card is a type written paper circa 1998. That’s not an “old” recipe, but it’s old when I consider who I was when it was given to me, newly married, no kids, transplanted from Massachusetts to Pennsylvania. Some things do seem like relics, even if they are under twenty years old.

I am also not always the neatest cook, so occasionally my recipes look like they have seen better days. This recipe, which has served almost two decades of baking, is worse for wear. However, I still use it every time.

Peanut Butter Blossom, Cookies

 

Back to the quintessential combination of peanut butter and chocolate. I have to say, these are one of my favorite cookies – there is something about the crackle of the cookie and the soft melty Hershey kiss. These also happen to be favorites of two of my favorite men, so that makes it a regular rotation in the baking schedule.

I have seen the recipe two ways, one is where you roll the dough directly in sugar, and this way- where you dip the dough ball in egg white first, then sugar. I do it this way, because I love the crackle the egg white finish gives to the cookie when you smoosh the kiss in. (Smoosh is a word, right?)

No matter the condition of the recipe card, the cookies are delicious and the words remind me of the student who sat in my classroom so many years ago. She’s a momma now, no doubt making these cookies for her little boy too.

In this week of being thankful for so many, I am so happy that this mindset of gratitude is something I embraced so many years ago. We treat each day as a gift. Which is what it is. When I see a post from six years ago, I realize the a gratitude mindset has been the healthiest part of my life. It makes you realize all that you do have, and see the world through a much different lens. So, make these cookies, and be thankful.

I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy

Print

Peanut Blossom Cookies

Print Recipe

Peanut Butter Cookies with a Hershey Kiss Center

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Shortening
  • 1/2 Cup Peanut Butter
  • 1/2 Cup Sugar
  • 1/2 Cup Dark Brown Sugar
  • 1 Egg
  • 2 Tablespoons Milk
  • 1 Teaspoon Vanilla
  • 1 3/4 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • Egg White (for rolling before rolling in sugar)
  • 1 Bag of Hershey’s kisses, unwrapped

Instructions

  1. Cream together shortening and peanut butter.
  2. Add in sugars until light and fluffy
  3. Add Egg and vanilla and combine.
  4. Add two teaspoons of milk.
  5. Add dry ingredients and gradually mix.
  6. Dough can be refrigerated or used immediately. If you choose to chill, chill for two hours or overnight.
  7. Shape dough into balls.
  8. Dip dough balls into egg white, then roll in sugar. (You can skip egg white, but it gives the “crackle” finish.
  9. Bake at 325* for 10-12 minutes.
  10. Remove from oven and place Hershey kiss directly in the center, squishing down the middle and causing the cookie to “crackle.”

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!