Chocolate Mint Surprise Christmas Cookies

The scent of peppermint and chocolate always evokes such strong memories for me. Every year as a child, my grandmother would make these elaborate Christmas cookies, each one a tiny, delicious surprise. I remember sneaking into the kitchen, mesmerized as she carefully wrapped each Hershey’s Kiss in dough, her hands moving with practiced grace. It wasn’t just the cookies themselves, but the whole experience—the warmth of the oven, the colorful sprinkles, and the shared laughter—that made the holidays so special. Now, I carry on the tradition, making these cookies with my own family, hoping to create similar memories for them.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 10-12 minutes
• Total Time: 2 hours 30 minutes
• Yields: 3 dozen
• Serves: 36
• Dietary Type: Vegetarian

Ingredients

• 10 ounces Hershey’s Chocolate Mint Kisses
• 1 cup Butter, softened
• 1/3 cup Granulated Sugar
• 1/3 cup Packed Light Brown Sugar
• 1 teaspoon Almond Extract
• 1 teaspoon Vanilla Extract
• 2 cups All-Purpose Flour
• 1 cup Mini Chocolate Chips
• 2 large Candy Canes
• 1 1/2 cups White Chocolate Chips
• 6 teaspoons Vegetable Shortening
• Green Food Coloring
• Red Food Coloring

Equipment Needed

• Medium-sized Ziploc bag
• Stand mixer or hand-held mixer
• Wooden spoon
• Teaspoon measuring spoon
• Parchment paper
• Cookie sheet
• Medium saucepan
• Fork

Instructions

1. First, prepare your ingredients. Place the candy canes in a medium-sized Ziploc bag and crush them into small pieces using a rolling pin or mallet. Unwrap the Hershey’s Chocolate Mint Kisses and cut each one in half with a sharp knife. This ensures the chocolate isn’t overwhelming inside the cookies.
2. Preheat your oven to 375°F (190°C).
3. In a stand mixer or using a hand-held mixer, cream together the 1 cup of softened butter until smooth and fluffy. This is a crucial step to create a tender cookie crumb. Add the 1/3 cup granulated sugar and 1/3 cup packed light brown sugar. Mix until well combined, scraping down the sides of the bowl as needed to ensure even incorporation.
4. Add the 1 teaspoon almond extract and 1 teaspoon vanilla extract to the butter and sugar mixture. Mix until just combined. The almond extract adds a subtle, complementary flavor note to the chocolate and mint.
5. Gradually add the 2 cups all-purpose flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
6. Using a wooden spoon or sturdy spatula, fold in the crushed candy canes and 1 cup mini chocolate chips until evenly distributed throughout the dough.
7. Using a teaspoon, scoop out a portion of dough. Take one half of a Hershey’s Chocolate Mint Kiss and place it in the center of the dough. Roll the dough around the chocolate to completely encase it, forming a small ball.
8. Place the dough balls onto a cookie sheet lined with parchment paper, leaving a little space between each cookie to allow for spreading during baking.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on the cookies to prevent them from burning.
10. Once baked, remove the cookie sheet from the oven and let the cookies cool on the sheet for about 2 minutes. This allows them to firm up slightly before transferring them.
11. Gently transfer the cookies to a wire rack or a sheet of foil to cool completely. This prevents condensation from forming underneath the cookies, which can make them soggy.
12. While the cookies are cooling, prepare the decorative drizzle. In a medium saucepan, combine the 1 1/2 cups white chocolate chips and 6 teaspoons vegetable shortening.
13. Melt the white chocolate mixture slowly over medium-low heat, stirring constantly to prevent burning. Be patient and stir frequently until the chocolate is completely smooth and melted. The shortening helps to create a smooth, drizzable consistency.
14. Once the white chocolate is melted, divide it into three separate cups or bowls.
15. Add a few drops of green food coloring to one cup and a few drops of red food coloring to another cup, stirring each until you achieve your desired shade. Leave the third cup white.
16. Using a fork, drizzle the colored white chocolate over the cooled cookies, creating festive designs. Get creative with your patterns!
17. Allow the drizzled chocolate to set completely before serving or storing the cookies.

Expert Tips & Tricks

• For even softer cookies, try using cake flour instead of all-purpose flour. Cake flour has a lower protein content, which results in a more tender crumb.
• If your dough is too sticky to handle, chill it in the refrigerator for 30 minutes before scooping and rolling.
• To prevent the bottoms of the cookies from burning, place a second cookie sheet underneath the first one. This creates a buffer that helps to distribute the heat more evenly.
• For a more intense mint flavor, add a few drops of peppermint extract to the dough along with the almond and vanilla extracts.
• If you don’t have shortening, you can use coconut oil instead, but be aware that it may impart a slight coconut flavor to the white chocolate.

Serving & Storage Suggestions

Serve these Chocolate Mint Surprise Christmas Cookies on a festive platter as part of your holiday dessert spread. They are perfect enjoyed with a glass of cold milk, hot cocoa, or a cup of coffee.

To store, place the completely cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. For longer storage, freeze the cookies in a freezer-safe container for up to 2 months. Thaw completely at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	153.5 kcal	N/A
Fat	9.6 g	14%
Saturated Fat	5.7 g	28%
Cholesterol	14.6 mg	4%
Sodium	44.2 mg	1%
Carbohydrate	16.4 g	5%
Fiber	0.5 g	1%
Sugars	10.7 g	42%
Protein	1.4 g	2%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Make sure it’s a 1:1 replacement blend for the best results.
• Dairy-Free: Use a vegan butter substitute and dairy-free white chocolate chips.
• Different Flavored Kisses: Experiment with different flavors of Hershey’s Kisses, such as caramel or dark chocolate.
• Nuts: Add chopped walnuts or pecans to the dough for extra texture and flavor.
• Sprinkles: Decorate the cookies with festive sprinkles instead of drizzled chocolate.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.

Q: What if I don’t have almond extract?
A: You can omit the almond extract or substitute it with another extract, such as peppermint or vanilla.

Q: Can I use regular chocolate chips instead of mini chocolate chips?
A: Yes, you can use regular chocolate chips, but the mini chocolate chips distribute more evenly throughout the dough.

Q: My white chocolate is seizing up when I melt it. What am I doing wrong?
A: White chocolate is very sensitive to heat. Make sure you are melting it over low heat and stirring constantly. If it seizes, try adding a teaspoon of shortening or vegetable oil to help smooth it out.

Q: How do I prevent the cookies from spreading too much during baking?
A: Make sure your butter is softened but not melted. Also, chilling the dough before baking can help to prevent spreading.

Final Thoughts

These Chocolate Mint Surprise Christmas Cookies are more than just a treat; they’re a little piece of holiday magic. The combination of rich chocolate, refreshing mint, and the hidden Hershey’s Kiss center is sure to delight everyone who tries them. Don’t be afraid to get creative with your decorations and make them your own. I encourage you to try this recipe and share the joy of baking with your loved ones. These cookies are the perfect accompaniment to a cozy night by the fire, a festive holiday gathering, or a thoughtful homemade gift. Happy baking!