Chocolate Truffle Peppermint Kiss Cookies gluten-free |

Chocolate Truffle Peppermint Kiss Cookies

Being my first attempt at candy Kiss topped cookies, I received a lesson in patience. I waited about 2 ½ minutes, left the cookies on the baking sheet and pushed the flat end of the kisses vigorously into the cookie. They looked great….for about 3 more minutes until they slowly melted into little festive striped pools like snowmen on a sunny day! Don’t jump the gun; waiting a bit longer, removing the cookies from the baking sheets and gently placing the Kiss on the cookie worked perfectly!
Course Dessert
Cuisine American
Keyword chocolate mint cookies, chocolate truffle cookies
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings 24 cookies
Calories 101 kcal
Author Toni Dash


  • 6 tablespoons Gluten Free flour mix (OR all purpose flour if not gluten free)*
  • ¼ teaspoon Baking Powder
  • ¼ teaspoon Kosher Salt
  • 1 ½ cups plus 1/3 cup quality Semi-Sweet Chocolate Chips
  • 2 tablespoons unsalted Butter
  • 2 large Eggs , room temperature
  • ½ cup granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 24 Candy Cane Kisses , unwrapped (I used Hershey’s brand)


  1. Preheat oven to 350 degrees. Prepare two baking sheets with a silpat or parchment paper.
  2. In a small bowl, combine the flour, baking powder and salt. Stir to fully mix and set aside.
  3. Using a double boiler, a metal mixing bowl over a saucepan of boiling water OR the ‘melt’ function of a microwave, combine 1 ½ cups of the chocolate chips and the butter and place in the appropriate bowl for your melting method. Heat until fully melted, stirring as needed, until smooth texture.
  4. In a medium mixing bowl combine the eggs and lightly beat with a whisk or mixer. Add sugar and vanilla extract, mixing until fully combined.
  5. Add melted chocolate mixture to butter-sugar-vanilla and stir to fully combine.
  6. Gradually stir in dry ingredients to fully combine and add the remaining 1/3 cup of chocolate chips, stirring to incorporate.
  7. Place tablespoon amounts of the cookie dough on the prepared baking dishes with 2 inch spacing in between them. Bake for 10 minutes and check for doneness (the cookies will have some cracks in them, be glossy but not dry; do not overcook); if still too soft allow to bake a few more minutes. Note: I found different baking pan types make a difference of a few minutes in the baking duration.
  8. Allow cookies to cool about 5 minutes on the baking sheet, remove and place on cooling rack. Gently place a candy Kiss in the center of each cookie, ensuring full contact of the bottom of the kiss and the top of the cookie; do not push the Kiss into the cookie. The heat of the cookie will gently melt the bottom of the Kiss to the cookie and when fully cooled they will be adhered.
  9. Store any uneaten cookies in a sealed food storage container (refrigerated if over a few days).

Recipe Notes

*I use home blended gluten free flour mixes or King Arthur’s Gluten Free Flour Blend which seems the most similar to all purpose flour in texture and flavor.

Nutrition Facts
Chocolate Truffle Peppermint Kiss Cookies
Amount Per Serving
Calories 101 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 16mg5%
Sodium 30mg1%
Potassium 73mg2%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 55IU1%
Calcium 12mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.