Peppermint Kiss Crinkle Cookies
These Peppermint Kiss Crinkle Cookies are perfect for the holidays and are made with hot cocoa mix, cocoa powder, and a peppermint kiss candy pressed into the center.
Servings: 36 cookies
Calories: 121kcal
Ingredients
- ¾ cup cocoa powder
- ¼ cup hot cocoa mix
- 1 cups granulated sugar
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup powdered sugar for rolling cookies
- 36 Peppermint Hershey's Kisses
Instructions
- Mix cocoa powder, hot cocoa mix, granulated sugar, and vegetable oil in a large bowl. Then, beat in the eggs and vanilla.
- Combine the dry ingredients: In a medium bowl, mix flour, baking powder, and salt.
- Mix the dry ingredients with the wet ingredients until everything is moistened. The dough will be very sticky.
- Cover the bowl with plastic wrap and place in the refrigerator overnight or freezer at least 4 hours.
- Preheat the oven to 350°F and line cookie sheets with parchment paper.
- Place white sugar in a small bowl, and. Roll the dough into 1-inch balls, using a #40 small cookie scoop. Roll the balls in powdered sugar.
- Place the dough balls 2 inches apart on one baking sheet and bake for 9-11 minutes.
- Remove from the cookies from the oven and immediately place a peppermint kiss in the center of each one. Gently press the kisshe center and let it set to avoid melting.
- Allow the cookies to cool for at least 5 minutes before transferring them to a cooling rack to cool completely.
- Allow the kisses to harden all the way before storing in an airtight container.
Notes
TIP: Place the cookie dough back into the refrigerator between baking sheets of cookies.
Nutrition
Serving: 1cookie | Calories: 121kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 107mg | Potassium: 42mg | Fiber: 1g | Sugar: 11g | Vitamin A: 26IU | Calcium: 29mg | Iron: 1mg
