Method
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set this mixture aside.
- In a large bowl, use an electric mixer to beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be very soft and sticky.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 4 hours, or overnight, until firm.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place the powdered sugar in a small, shallow bowl.
- Scoop the chilled dough into 1.5-tablespoon-sized portions and roll them into smooth balls. Roll each ball generously in the powdered sugar to coat completely.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the cookies are puffed and crinkled.
- Remove the cookies from the oven and immediately press one unwrapped Peppermint Hershey's Kiss into the center of each hot cookie.
- Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Do not skip chilling the dough! This is the most crucial step for preventing the cookies from spreading too much and ensures a fudgy texture.
Be generous when rolling the dough balls in powdered sugar for the best crinkle effect.
The Peppermint Kisses will soften when placed on the hot cookies but will firm up again as they cool.
Be generous when rolling the dough balls in powdered sugar for the best crinkle effect.
The Peppermint Kisses will soften when placed on the hot cookies but will firm up again as they cool.