These Chocolate Peppermint Blossoms are soft, chewy cookies topped with a red and white striped Hershey’s peppermint kiss pressed on top – one of the best little holiday candies! They are delicious and will help make any dessert super festive ! If you like thumbprint cookies as much as I do, you should try these classic Peanut Butter Blossoms!
The chocolate peppermint blossoms are one of my husband’s favorite Christmas cookies to eat! (that’s right. Eat. I do the baking, he does the eating!) He loves anything white chocolate flavored and these Hershey kisses are the perfect blend of mint and white chocolate. And if the cookies are warm enough, the kisses start melting slightly at the top!
If you press the peppermint kiss into the hot cookie, your Hershey kiss won’t hod their shape and they will quickly melt into a puddle. If you don’t mind then you can do this, but it won’t look as pretty!
Chocolate Peppermint Blossoms Ingredients
- Butter: I prefer unsalted butter so I can control the amount of salt used
- Sugar: I used a combination of sugar and brown sugar. This is a classic in cookies.
- All-purpose flour: these peppermint blossoms taste so good with all purpose flour!
- Cocoa powder: I used Hershey’s Special Dark cocoa powder, but you can use whatever you have on hand!
- Egg: add one for binding!
- Vanilla extract: Adding a little vanilla extract goes a long way! It adds so much depth to your cookies. You do not want to skip out on it! I typically use this affordable one from amazon.
- Baking soda: this ingredient will help your cookies rise a bit so they aren’t super flat.
- Salt: just a bit to create the perfect flavor.
- Unwrapped candy cane kisses: go to your nearest store and search for these bad boys!
How to Make Chocolate Peppermint Blossoms
To get started, cream the butter and sugar together until a light and fluffy texture forms. I used both regular and brown sugar in these cookies. Next you will add your eggs and vanilla extract. Mix with your mixer. Then add in the dry ingredients. When the cookie dough has formed, roll it into a large ball, then roll the balls in granulated sugar. Press down slightly on the cookie sheet.
The cookies bake for 7-9 minutes. Wait about 4 minutes and then add your peppermint kiss in the center.
Storage and freezing
- Chocolate peppermint blossoms are the best when eating within 2-3 days, but will be good for up to 5 days if kept in an airtight container on the counter or fridge.
- These cookies freeze well too! Transfer them to a freezer-safe container for 2-3 months. Let them thaw on the counter before eating!
Tips and tricks
- Swap out the Hershey kiss: you can make this a chocolate on chocolate recipe! Just swap it out for a chocolate Hershey kiss!
- Rolo cookies: Turn these into Rolo chocolate cookies by wrapping your dough around it. The Rolo will melt in the oven and leave you with a caramel center
More Favorite Christmas Recipes:
- Christmas Kitchen Sink Cookies
- Christmas Crack Bars
- Oreo Christmas Ornaments
- Reindeer Bark
- White Chocolate Cranberry Cookies
- Hot Cocoa Cookies
- Ginger Snap Cookies (GF & DF)
If you make these Chocolate Peppermint Blossoms, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holiday Recipes page.
Chocolate Peppermint Blossoms
Ingredients
- 3/4 cup unsalted butter softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp peppermint extract optional
- 1 egg
- 1/2 cup unsweetened cocoa powder
- 1 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar for rolling
- 23 candy cane kisses
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, cream the butter and sugars together for about 2-3 minutes.
- Add the egg and vanilla. Beat for another minute or 2.
- Add the flour, cocoa powder, baking soda, and salt, mixing until combined. The dough will be soft, but you do not need to chill it.
- Use a small cookie scoop to scoop the dough into balls. Roll them in the palms of your hands to make round spheres. Then roll them in a shallow bowl of sugar.
- Place the balls of dough on the prepared baking sheets and bake for 7-9 minutes. Mine were cooked at 9 minutes exactly.
- Let them cool for about 4 minutes before pressing the peppermint kiss into the cookie.
How many cookies can you make out of ingredients measurements?
Hey! You can get about 24 cookies. I made my cookies a decent size I got around 15 cookies!