Peppermint Fudge Christmas Kiss Cookies

The scent of peppermint and chocolate always takes me back to my childhood Christmases. I remember helping my grandmother unwrap what seemed like mountains of Hershey’s Kisses, their foil wrappers crinkling like festive snow under our eager fingers. We would arrange them carefully on a platter, nestled amongst homemade fudge and sugared pecans. While these Peppermint Fudge Christmas Kiss Cookies weren’t on that particular platter, they evoke that same comforting nostalgia, a perfect bite of holiday cheer. The marriage of rich, fudgy chocolate and refreshing peppermint is a symphony of flavors that sings of Christmas.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6-7 minutes
• Total Time: 22 minutes
• Yields: 60 cookies
• Dietary Type: Vegetarian

Ingredients

• 1/3 cup (5 1/3 tablespoons) butter
• 6 ounces unsweetened baking chocolate
• 1 (12 ounce) can sweetened condensed milk (Do NOT use evaporated milk)
• 1 pouch (1 lb. 1.5 oz.) sugar cookie mix
• 1 teaspoon ground cinnamon
• 60 Hershey Candy Cane Kisses, unwrapped

Equipment Needed

• Large microwaveable bowl
• Measuring cups and spoons
• Cookie sheets
• Cooling racks

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Ensure your oven rack is positioned in the center for even baking.

2. In a large, microwaveable bowl, combine the butter and unsweetened baking chocolate. Microwave on high for one minute.

3. Remove the bowl from the microwave and stir the contents thoroughly. If the chocolate and butter are not fully melted, microwave for another minute on high until both are melted and the mixture can be stirred smooth. Be cautious not to overheat the chocolate, as it can seize and become grainy. Microwave in 30-second intervals, stirring between each interval, if needed.

4. Stir in the can of sweetened condensed milk into the melted chocolate mixture. Make sure it’s well incorporated, creating a smooth and glossy base for your cookies.

5. Add the sugar cookie mix and ground cinnamon to the wet ingredients. Stir until everything is thoroughly blended. The dough will be thick and fudgy.

6. Using a level tablespoon for each cookie, shape the dough into 60 equal-sized balls. This ensures uniform baking and a consistent look.

7. Place the dough balls about 2 inches apart on ungreased cookie sheets. The cookies will spread slightly during baking, so adequate spacing is essential. Using parchment paper or silicone baking mats is optional, but will prevent sticking.

8. Bake in the preheated oven for 6-7 minutes, until the edges lose their shiny look. It’s crucial not to overbake these cookies, as they should remain fudgy and soft in the center. A toothpick inserted into the center will not come out clean, but the edges should appear set.

9. Remove the cookie sheets from the oven immediately and press one unwrapped Hershey Candy Cane Kiss into the center of each cookie. Work quickly, as the cookies will harden as they cool.

10. Cool the cookies on the cookie sheets for about 5 minutes. This allows them to firm up slightly before transferring them to cooling racks.

11. Carefully remove the cookies from the sheets and place them on cooling racks to cool completely. Once slightly cooled but before completely set, gently tap the top of each candy kiss lightly with your finger to slightly “moosh” it down and ensure it adheres well to the cookie.

12. Once the cookies are completely cool, store them at room temperature in an airtight container.

Expert Tips & Tricks

• For Extra Fudgy Cookies: Don’t be tempted to add any extra flour. The slight underbaking is key to the fudgy texture.
• Chocolate Quality: Use high-quality unsweetened baking chocolate for the best flavor. Cheaper chocolates may not melt as smoothly and can affect the overall taste.
• Even Baking: Rotate the cookie sheets halfway through baking to ensure even browning.
• Kiss Placement: Place the Hershey’s Kisses immediately after baking so they adhere properly to the warm cookie.
• Make-Ahead Tip: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Let it come to room temperature slightly before shaping into balls.
• Troubleshooting: If your cookies spread too thin, try chilling the dough for 30 minutes before baking.

Serving & Storage Suggestions

Serve these Peppermint Fudge Christmas Kiss Cookies on a festive platter alongside other holiday treats like gingerbread men, shortbread, and sugared cranberries. They make a wonderful addition to a Christmas cookie exchange or a thoughtful homemade gift.

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months. To freeze, arrange the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. Thaw at room temperature before serving.

Nutritional Information

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	42 kcals	2%
Total Fat	3g	4%
Saturated Fat	1.9g	9%
Cholesterol	4.6mg	1%
Sodium	16.9mg	0%
Total Carbohydrate	4g	1%
Dietary Fiber	0.5g	2%
Sugars	3.1g	12%
Protein	0.8g	1%

Variations & Substitutions

• Different Kisses: Experiment with other flavors of Hershey’s Kisses, such as caramel or dark chocolate, to create unique flavor combinations.
• Nut-Free Option: Ensure the sugar cookie mix you use is nut-free for those with allergies.
• Gluten-Free: Use a gluten-free sugar cookie mix for a gluten-free version of these cookies.
• Extracts: Add a few drops of peppermint extract to the dough for an extra burst of peppermint flavor.
• Chocolate Chips: Mix in a handful of white chocolate chips or dark chocolate chips for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cookie mix?
A: While a sugar cookie mix is recommended for its neutral flavor, you could experiment with a chocolate or gingerbread cookie mix for a richer flavor profile. However, you may need to adjust the baking time accordingly.

Q: What if I don’t have sweetened condensed milk?
A: Unfortunately, sweetened condensed milk is crucial for the fudgy texture of these cookies and cannot be easily substituted. Evaporated milk will not work in this recipe.

Q: My cookies are spreading too thin. What am I doing wrong?
A: This can happen if the butter is too soft or the dough is too warm. Try chilling the dough for 30 minutes before baking. Also, make sure your oven temperature is accurate.

Q: Can I freeze the cookie dough instead of the baked cookies?
A: Yes, you can freeze the cookie dough. Shape the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the baking time.

Q: How do I prevent the chocolate from burning when melting it in the microwave?
A: Microwave the chocolate in short intervals (30 seconds) and stir well between each interval. This helps to distribute the heat evenly and prevents burning. You can also melt the chocolate in a double boiler over simmering water.

Final Thoughts

These Peppermint Fudge Christmas Kiss Cookies are more than just a sweet treat; they’re a bite-sized piece of holiday magic. The combination of rich chocolate and refreshing peppermint is simply irresistible. I encourage you to gather your loved ones, preheat your oven, and create a batch of these delightful cookies. Share them with friends, family, and neighbors, and spread the joy of the season, one delicious cookie at a time! Don’t hesitate to experiment with variations and make them your own. Happy baking!