Chocolate Peppermint Thumbprint Cookies are a soft and chewy treat that's made with refrigerated cookie dough and Hershey's Peppermint Kisses!An easy-to-make sweet treat that's ready in under 35 minutes!
Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
In a large bowl or stand mixer fitted with a paddle attachment, beat together the cookie dough, cream cheese, and cocoa powder until fully combined, scraping down the sides as needed.
Use a medium cookie scoop to portion out the dough and lightly roll it into balls with your hands.
Roll the dough balls in granulated sugar and place cookies 2 inches apart on the prepared baking sheet.
Bake for 10 to 12 minutes until the edges are set.
Remove from the oven and gently press an unwrapped kiss into the center of each cookie. Transfer the cookies to a wire rack to cool completely.
Let the candies soften for about 2 minutes and use a toothpick to swirl the candy or leave as is and allow them to cool.
Notes
How To Store: I recommend placing the cookies in an airtight container and storing them at room temperature. I find that they taste best when eaten within the first two days. After that, they start to become crumbly and chewy. However, they’re still super delicious!
Can I Roll The Cookie Dough Balls In Sprinkles Instead Of Granulated Sugar? Of course! Using red and green sprinkles would make for a nice festive touch on these cookies. When it comes to choosing what sprinkles to use I’d recommend using nonpareils.
What Other Seasonal Hershey Kisses Could I Use For This Recipe? You could try making these cookies with Hot Cocoa Kisses, Caramel Kisses, or even Sugar Cookie Kisses.