Mint Chocolate Kiss Cookies


These cookies are a delicious treat for chocolate and mint lovers.  Chocolate is a flavor loved by all and in combination with mint, it is a match made in heaven.

I have always made the cocoa crinkle cookies from as far as I can remember.  My children used to love them when they were small, and they were gone within a short time. This cookie is a slight twist on that.

I had a bag of Hershey’s Candy Cane Kisses lying in my pantry. I decided to dot my chocolate crinkle cookies with these to create amazing minty, chocolaty bites of heaven. For the minty flavor, I have used mint extract and studded the cookies with Hershey’s candy cane kisses.

blog mint photo

Mint Chocolate Kiss Cookies (Makes about 30)

Prep time: 30 minutes

Chilling time:  4 hours          Cooking time: 30 minutes


Granulated sugar : 1 cup

Vegetable oil : 6 tbsp

Eggs (room temperature) : 2

Vanilla extract or essence : 1/2 tsp

Mint extract : ½ tsp

All purpose flour or maida : 1 cup plus 2 tbsp plus 2 tsp

Dark cocoa powder : 6 tbsp

Baking powder : 1 tsp

Salt : ¼ tsp

Icing sugar : ½ cup

Hershey’s candy cane kisses : 30


In a medium bowl, sift the flour, cocoa powder, baking powder and salt together or use a wire whisk to mix them.

In another mixing bowl, add the oil and sugar and beat with a hand mixer for 2 minutes.

Add the eggs one at a time, beating well after each addition. Pour in the vanilla and mint extracts and beat again.

Mix in one third of the dry flour mixture and beat on low till mixed. Add the rest of the flour mixture in 2 more batches and beat till just combined.  Do not over mix after adding the dry ingredients or the cookies become hard.

Cover the bowl and refrigerate for at least 4 hours or overnight; up to 48 hours.

When you are ready to bake, remove from refrigerator.

Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.

Grease baking sheet.

Take icing sugar in a small bowl.

Grease your fingers and palms with oil. Scoop out small portions of dough, about 1 inch in diameter, and make small round balls.  Roll them in the icing sugar and place on baking sheet about 2 inches apart.

Bake in the preheated oven for 10 to 13 minutes. Check at 10 minutes.  If the cookies have risen and cracked, remove them from the oven.

While still hot and on the baking sheet, press one candy cane kiss on each cookie slightly.  The heat of the cookie will melt the candy cane kiss and will set them in the cookie.


Cool in pan 2 minutes, transfer to wire racks and cool till the candy has set completely.


Store in airtight containers.


While the cookies are baking, you can keep the kisses in the freezer and remove them just before placing them on top of the hot cookie. This step will prevent the kisses from becoming too soft when placing them on the cookie.

You can use any other soft candy on this cookie for a variation.

Handy Tip:

Store cookies with an apple wedge or orange peel, they will remain soft longer.

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