Our Chocolate Mint Kiss Cookies are a festive holiday favorite. Soft, fudgy chocolate cookies rolled in colorful sugars and sprinkles, then topped with a Hershey’s Kiss, make a crowd-pleasing addition to cookie trays and gift tins.
I love baking during the Christmas season and each year I pick a handful of recipes for cookie trays and gifts. These chocolate blossom cookies with a Hershey’s Kiss on top are always on my list — the rich chocolate dough rolled in sugar satisfies every sweet tooth. Using mint-flavored Kisses adds a refreshing twist that makes these cookies stand out.
Why You’ll Love This Recipe
- Easy and fun to make with kids.
- Bright sprinkles and sanding sugars make them attractive on cookie trays.
- A double chocolate hit: rich chocolate cookie with a Hershey’s Kiss center.
- Flexible — swap sprinkle colors or Kiss flavors for other holidays.
Ingredients Needed
Gather basic baking staples and your favorite holiday decorations. The following yields about 36 cookies.
- Unsalted butter — softened for easier mixing.
- Packed brown sugar and granulated sugar.
- 1 large egg and ¼ cup plain Greek yogurt — for moisture.
- Dark cocoa powder (or regular cocoa) for a deep chocolate flavor.
- All-purpose flour — helps form the dough.
- Baking soda and salt.
- 36 fudge mint truffle Hershey’s Kisses (or any Kiss flavor you prefer).
- Pink, green, white nonpareils and green & white sanding sugar for rolling.
How to Make Christmas Kiss Cookies
These chocolate mint blossom cookies are straightforward and fun to prepare. A double batch is recommended — they disappear fast.
- Mix the wet ingredients: Beat the softened butter with the brown and part of the granulated sugar until creamy. Add the egg and yogurt and mix until combined.
- Add dry ingredients: Stir in cocoa, baking soda, salt, and flour slowly until a soft, slightly sticky dough forms. Refrigerate the dough for at least 2 hours to firm up.
- Shape and chill: Divide the chilled dough into 36 even pieces and roll into balls. Roll 12 in granulated sugar, 12 in nonpareils, and 12 in sanding sugar. Chill again for about 15 minutes.
- Bake and top: Preheat oven to 350°F. Bake 12 dough balls at a time for 9–10 minutes. Remove the pan and let cookies rest on the hot sheet for 2 minutes, then transfer to a wire rack. Immediately press a frozen Hershey’s Kiss into the center of each warm cookie and let set until the chocolate firms.
Storage Recommendations
To store: Once the Kisses are set, place cookies in an airtight container. They keep well at room temperature for 4–5 days.
To freeze: Wrap cookies individually or separate layers with wax paper to prevent sticking. Store in a freezer-safe bag for 2–3 months. Thaw overnight in the refrigerator before serving.
Tips and Tricks
- Freeze unwrapped Hershey’s Kisses before topping the cookies. This helps the chocolate keep its shape when pressed into warm cookies.
- Swap sprinkle colors and sugar blends to match different holidays and themes.
- Rolling cookies in granulated sugar or colored sanding sugars gives different textures and looks.
- Try other Kiss flavors for variety — caramel, cherry, white chocolate, or seasonal varieties work well.
- Avoid overbaking; cookies should be slightly underdone when removed because they finish setting on the hot sheet.
- Press the Kiss into the warm cookie on the sheet so it softens slightly and adheres as it cools.
Recipe FAQs
Most grocery stores stock colored sanding sugar in the baking aisle. You can also find it at specialty baking shops and many craft stores.
Yes. Any Hershey’s Kiss flavor works. Choose flavors that complement chocolate, such as mint, caramel, cherry, or white chocolate.
Line the baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
Kiss cookies, or blossom cookies, are small baked chocolate cookies finished with a Hershey’s Kiss pressed into the center instead of jam or another filling.
Other Chocolate Christmas Cookies
-
Chocolate Peppermint Crunch Cookies -
Chocolate Mint Pudding Cookies
-
Candy Cane Kiss Cookies
-
Chocolate Peppermint Cookie Cups
If you tried this recipe and enjoyed it, please leave a rating and share your feedback in the comments.
Recipe
Chocolate Mint Kiss Cookies
Soft chocolate cookies rolled in sugar and sprinkles, finished with a Hershey’s Kiss — perfect for holiday gatherings.
Ingredients
- ⅓ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¾ cup granulated sugar
- 1 large egg
- ¼ cup plain Greek yogurt
- ⅔ cup dark cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- 36 fudge mint truffle kisses
- Pink, green, white nonpareils
- Green & white sanding sugar
Instructions
- Beat butter, brown sugar, and ¾ cup granulated sugar until creamy.
- Add the egg and yogurt, mixing until combined. Gradually add dry ingredients until a soft dough forms. Refrigerate the dough for 2 hours.
- Preheat oven to 350°F. Unwrap the Kisses and place them in the freezer to chill.
- Divide the dough into 36 pieces and roll into balls. Roll 12 balls in granulated sugar, 12 in nonpareils, and 12 in sanding sugar. Refrigerate 15 minutes more.
- Bake 12 dough balls at a time for 9–10 minutes. Let cool on the hot pan for 2 minutes, then transfer to a wire rack.
- Immediately press a frozen Kiss into the center of each warm cookie. Let set 1–2 hours before storing.
- Store in an airtight container separated by wax paper.
Notes
- Freezing the Kisses helps them retain shape when pressed into warm cookies.
- Customize sprinkles and Kiss flavors to suit different events.
- Avoid overbaking — cookies should be slightly soft when removed.
- Press the Kisses into warm cookies while still on the baking sheet for best adhesion.
Nutrition Information:
Yield: 36
Serving Size: 1
Amount Per Serving:
Calories: 146
Total Fat: 4g
Saturated Fat: 2g
Cholesterol: 13mg
Sodium: 62mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 20g
Protein: 2g
Nutrition facts are estimates and not guaranteed. Consult a registered dietician for specific dietary needs.
This post was first published in December 2010 and was updated and republished in December 2022.
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