Let’s get baking! These cookies are relatively easy to make, but following the steps carefully will ensure the best results. First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line your baking sheet(s) with parchment paper or a silicone baking mat, or spray them with nonstick baking spray.

Next, in a large bowl, cream together the room temperature butter and powdered sugar until light and fluffy. This step is crucial for creating a tender cookie, so don’t rush it! Use an electric mixer on medium speed for about 2-3 minutes.

Now, add the whole egg, egg yolk, peppermint extract, and green food coloring (if using). Start with a few drops of food coloring and gradually add more until you reach your desired shade of green. Mix until everything is well combined and smooth.

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the dry ingredients are evenly distributed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.

Using a small cookie scoop or your hands, roll the dough into 1-inch balls. Place the dough balls onto the prepared baking sheet(s), leaving a little space between each cookie.

Bake for 7-9 minutes, or until the edges of the cookies are just starting to set. I find that 8 minutes is perfect in my oven. Keep a close eye on them – you don’t want to overbake them, or they will be dry.

Remove the cookies from the oven and let them sit on the baking sheet for about 2 minutes. This allows them to firm up slightly before you add the chocolate kisses.

Gently press a chocolate kiss into the center of each cookie. The warmth of the cookies will soften the chocolate slightly, helping it adhere.

Finally, transfer the cookies to a wire rack to cool completely. This prevents them from getting soggy on the bottom. Once they’re cool, store them in an airtight container at room temperature