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Red Velvet Peppermint Kisses | Can't Stay Out of the Kitchen | these #RedVelvet #cookies are heavenly! #Hershey's peppermint-flavored candy cane kisses are put in the centers adding divine flavor. #chocolate #dessert

Red Velvet Peppermint Kisses

Teresa Ambra
Red Velvet Peppermint Kisses are breathtakingly wonderful. These lovely Red Velvet Cookies are rolled in sugar and have amazing Hershey's peppermint kisses in the center of each one. Terrific for holidays like Christmas or Valentine's Day. If you enjoy the flavors of peppermint and chocolate, you'll love these adorable cookies.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 36
Calories 121 kcal

Equipment

  • 2 large 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 spatula
  • 1 small bowl

Ingredients
  

  • 36 Hershey’s candy cane kisses kept in your freezer
  • 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens cookies
  • 4 rounded tablespoonfuls cocoa powder probably closer to 1/3 cup rather than 1/4 cup
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2/3 cup vegetable oil
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tbsp. red food coloring
  • 1 tsp. white vinegar
  • 1 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 1/3 cup Colored red sugar for garnish or regular sugar

Instructions
 

  • Preheat oven to 350°.
  • Unwrap Hershey’s peppermint kisses and freeze in freezer a minimum of 30 minutes.
  • Mix oil, granulated sugar, egg, food coloring, vinegar, vanilla, peppermint extract, salt, baking soda, and cocoa.
  • Stir in flour with a wooden spoon until mixture is thoroughly mixed.
  • Shape mixture into balls.
  • Roll into colored sugar (or regular sugar) and place on cookie sheets that have been sprayed with cooking spray.
  • Bake about 12-15 minutes until done.
  • Rotate cookie sheets on oven racks half way through baking time.
  • Remove cookies from oven and allow to cool 1 minute.
  • Place peppermint kiss in center of each cookie.
  • Allow cookies to cool completely.
  • Remove from pans.
  • Store in airtight containers.

Notes

NOTE: The peppermint kisses must be unwrapped and frozen before using. The longer you freeze them, the better they'll work in this recipe. Peppermint Kisses at room temperature will melt and dissolve when you insert them into the cookie. I recommend freezing these kisses for several days beforehand.
 
NOTE: Candy Cane kisses are very fragile. If you try to put the kisses in the cookies and bake them, the kisses will dissolve completely. They will also melt quite a bit unless you wait for the cookies to cool about 1 minute after baking. If you wait too long the cookies won’t be soft enough to insert the kisses without difficulty. If you add them too early, the kisses will begin melting.
 
NOTE: My oven runs slow. It took the cookies almost 20 minutes to bake completely.
 
Recipe source: adapted from Cuisine at Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 121kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 6mgSodium: 51mgPotassium: 13mgFiber: 0.4gSugar: 10gVitamin A: 8IUCalcium: 11mgIron: 0.5mg
Keyword chocolate, cookie, dessert, hershey's peppermint kisses, red velvet, red velvet peppermint kisses
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