I kick things off by preheating my oven to 350 degrees and lining a baking sheet with parchment paper—it’s my setup for success. Then I grab my mixing bowl and cream the butter and powdered sugar together until it’s light and fluffy, which takes a couple of minutes. It’s a satisfying step that sets the tone for the whole recipe.

Next, I add the whole egg, egg yolk, peppermint extract, and 6 drops of green food coloring, mixing until it’s smooth and vibrant. I keep an eye on the color, adding more drops—up to 12—if I want a deeper green, stirring until it’s just how I like it. Then I toss in the flour, baking powder, and salt, blending it all until the dough comes together nicely.

I roll the dough into 1-inch balls with my hands or a scoop, placing them on the baking sheet with a little space between each one. They go into the oven for 7-9 minutes—8 minutes is my sweet spot for soft cookies, and I’m careful not to overbake them. Once they’re out, I let them sit on the sheet for 2 minutes to firm up a bit.

While they’re still warm, I gently press a chocolate kiss into the top of each cookie—it’s the best part, watching them settle in. Then I move them to a wire rack to cool completely, letting that chocolate set just right. They’re ready to enjoy, and I store any leftovers in an airtight container to keep them fresh.