Peanut butter kisses are a classic cookie that never quite satisfied me, so I decided to mix things up and make chocolate mint kiss cookies instead. Just like the originals, crunchy outsides offset smooth, creamy chocolate centers. These are just as refreshing in the summer as they are a festive addition to your holiday cookie roundup.

I first made up this recipe to go with Trader Joe’s mint chocolate UFOs, which unfortunately seem to have been permanently discontinued, but I’ve since tweaked the recipe so you don’t need ’em. Corporate dependency, piss off! These cookies also don’t require any ingredients you couldn’t find at a relative’s house. If you don’t have flax seeds, any egg replacer should work just as well (try using a quarter cup applesauce instead). Use your best semisweet or bittersweet chocolate in the cookie dough for the best flavor.


5.0 from 2 reviews
Chocolate Mint Kiss Cookies
Serves: 32 2" cookies
  • ½ c oil
  • ⅔ c sugar
  • 4 oz semisweet or bitter chocolate, melted
  • 2 tbsp ground flax seeds whisked into 3 tbsp warm water
  • 2 tsp vanilla
  • 1¾ c flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • sugar for dusting
  • 1 cup semisweet chocolate
  • 1 tsp peppermint extract
  1. Preheat oven to 350°.
  2. Lightly grease two cookie sheets.
  3. In a medium mixing bowl, beat together oil and sugar.
  4. Add melted chocolate, vanilla, and flax mixture and mix well.
  5. Sift together flour, baking powder, and salt, and add to wet ingredients; mix until smooth.
  6. Roll your dough into 1″ spheres, and roll them around in some granulated sugar to coat.
  7. Bake 2″ apart for 5-8 minutes.
  8. Upon removing from oven, firmly press your thumb (or the back of a small spoon) into the center of each cookie.
  9. Melt remaining chocolate and mint extract together in a double boiler.
  10. Spoon into thumbprints.
  11. Cool fully and store in an air-tight container.