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40Total Time
30Prep Time
10Bake Time

Chocolate mint kisses

5 Reviews

About the bake

Delightfully tasty, this recipe is great to make on a Sunday afternoon. Serve with traditional english tea in fine china.

40Total Time
30Prep Time
10Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. Step 2:

    Beat the butter and sugar together in a bowl until light and creamy.

  3. Step 3:

    Add the flour and drinking chocolate or cocoa powder, to make a soft dough. Bring the dough together with your hands then roll into about 20 balls.

  4. Step 4:

    Place the balls of dough onto 2 ungreased baking trays, allowing room for them to spread when baked. Flatten each slightly with a fork.

  5. Step 5:

    Bake the biscuits for 10 minutes. Then leave to cool on the tray.

  6. Step 6:

    While the biscuits cool, beat the butter and icing sugar together until smooth and creamy. Adding a drop of boiling water if necessary.

  7. Step 7:

    Colour with green food colouring and add a few drops of peppermint extract. Spread the icing on top of 10 biscuits and sandwich together with the other 10. Store in a cake tin for 1 week.


  • For the biscuits

    • 100g Butter (unsalted) (softened)
    • 50g Billington's Unrefined Golden Caster Sugar
    • 2 tbsp Cocoa powder
    • 150g Allinson's Self Raising Flour
  • For the filling

    • 50g Butter (unsalted)
    • 200g Silver Spoon Icing sugar
    •  Green food colouring (a few drops)
    •  Peppermint extract (2-3 drops to taste)

Nutritional Information

per 48g
  • 270cal Energy
  • 13g Fat
  • 8g of which Saturates
  • 36g Carbohydrates
  • 25g of which Sugars
  • 1.8g Protein
  • 0.14g Salt

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