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3 from 1 vote

Chocolate Peppermint Kiss Cookies

Chocolate mint crackle cookie topped with a candy cane kiss!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Cookies
Servings: 24 cookies
Calories: 69kcal


  • 1 1/2 Cups (170 grams) semi-sweet or bittersweet chocolate chips Divided
  • 3 (105 grams) large egg whites room temperature
  • 2 cups (227 grams) powdered sugar divided
  • 1/2 cup (42 grams) unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon peppermint extract
  • additional powdered sugar for rolling
  • 24 chocolate kiss candies


  • Preheat oven to 400°F/205oC Spray 2 large baking sheets with nonstick spray (or silicon baking mat). 
  • Melt 1 cup chocolate chips in microwave safe bowl or over a double boiler. If using microwave, heat in 30 second intervals and stir in between. Cool slightly.
  • In a stand mixer with a whisk attachment (or a hand mixer can be used) , beat egg whites until soft peaks form.
  • Gradually beat in 1 cup powdered sugar. Continue beating until mixture is glossy and thick - resembling marshmallow creme.
  • In a second mixing bowl, whisk together second cup of sugar, cocoa, cornstarch, and salt together until evenly blended.
  • On low speed, beat dry ingredients into egg white mixture. Stir in peppermint extract, lukewarm chocolate and remaining 1/2 cup chocolate chips (dough will become very stiff).
  • Using a small cookie scoop, scoop and roll 1 rounded tablespoon dough into ball. Roll in additional powdered sugar.
  • Place on prepared baking sheet, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes. Immediately upon removing from the oven, press 1 chocolate kiss in the middle of the cookie. Cool on sheets on rack for 5 minutes. Transfer to rack to cool completely. Store at room temperature for up to 3 days.


  • You want to make sure your egg whites are at room temperature before using them so they whip up fully. I place my whole eggs in a bowl of warm water for 10 minutes before using them.
  • To separate your eggs, you want to do so one at a time in 2 separate bowls, not your main mixing bowl in case any egg yolk gets into the bowl. Egg yolks will prevent your egg whites from whipping. So do this one at a time, then add each egg white into your mixing bowl. The last thing you want is to separate your last egg into your mixing bowl and get egg yolk into the whole batch and have to start over.
  • You need to have a completely clean and grease free bowl (same goes for the beaters!) so they can whip up. Any grease left behind from previous recipes will prevent your egg whites from whipping up. So give it a good scrub. I also like to wipe it down with a bit of lemon juice or vinegar before I start to be on the safe side. Whipping egg whites can be intimidating. If you want to become a pro in the kitchen, this is one of the lesson we cover in my Ultimate Baking Bootcamp class!
  • Make sure you have those kisses unwrapped and ready to go. You need to smoosh the kisses into the center as soon as they come out of the oven. Once they cookies, cool they will be impossible to push into the center of the cookies.


Calories: 69kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 35mg | Potassium: 34mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg