Prep Time: ~15 minutes | Cook Time: ~7–8 minutes | Total Time: ~22–28 minutes | Yield: ~34 cookies
Introduction
Chocolate Peppermint Blossoms are fudgy, chewy dark chocolate cookies crowned with white chocolate peppermint Hershey’s Kisses. These festive cookies combine rich chocolate with cool peppermint — perfect for holiday parties, cookie exchanges, or cozy winter baking.
Why You’ll Love These Cookies
- Festive Flavor: Chocolate and peppermint are a classic holiday pairing.
- Soft & Chewy: The cookie texture is both tender and rich.
- Easy to Make: Straightforward ingredients and simple steps.
- Great for Gift Giving: These blossoms are adorable on cookie trays.
Ingredients You’ll Need
- All-purpose flour — for structure
- Unsweetened cocoa powder — rich chocolate flavor
- Baking powder & baking soda — slight lift
- Salt — enhances flavor
- Unsalted butter, softened — for tender cookies
- Light brown sugar — chewiness and depth
- Granulated sugar — sweetness and crunch
- Egg yolks — richness and texture
- Vanilla extract — flavor
- Candy Cane Hershey’s Kisses (unwrapped and frozen) — peppermint center
- Additional granulated sugar for rolling dough
The Art of Chocolate Peppermint Blossoms
This recipe adapts the classic “blossom cookie” with a holiday twist. The chocolate dough is rolled in sugar for a slightly crisp exterior, then topped with a peppermint Hershey’s Kiss immediately after baking so the candy softens slightly without melting away.
Step-by-Step Instructions
1. Freeze the Kisses
Unwrap the Candy Cane Hershey’s Kisses and place them in the freezer for about 30 minutes.
2. Preheat & Prep
Heat oven to 350°F (177°C) and line baking sheets with parchment paper.
3. Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. Cream Butter & Sugars
In a large bowl, beat softened butter with light brown sugar and granulated sugar until light and creamy.
5. Add Egg & Vanilla
Stir in egg yolks and vanilla until pale and fluffy.
6. Combine Dough
Add dry ingredients to the wet mixture and mix until just combined.
7. Scoop & Roll
Portion dough into ~1 Tbsp balls. Roll each ball in granulated sugar and place about 2 inches apart on prepared sheets.
8. Bake
Bake 7–8 minutes until cookies are set. They may look slightly soft — that’s perfect.
9. Add the Kiss
Immediately press a frozen peppermint Hershey’s Kiss into the center of each warm cookie.
10. Cool
Let cookies cool completely on the baking sheet so the candy sets.
Tips for Best Results
- Freeze the Kisses: Helps them hold shape once pressed into warm cookies.
- Don’t Overbake: For soft, chewy centers, pull cookies as soon as edges are set.
- Space Evenly: Leave room between cookies so they spread evenly.
How to Serve
Serve these blossoms on a festive plate with hot cocoa, coffee, or tea. They’re ideal for holiday gatherings or cookie swaps.
Storage & Freshness
Store in an airtight container at room temperature for up to a few days. Freeze unbaked dough balls or baked cookies for longer storage.
Conclusion
Chocolate Peppermint Blossoms are festive, chewy, and packed with seasonal flavor — a perfect holiday cookie that’s both simple to bake and delightful to eat. Enjoy the chocolate-peppermint goodness with family and friends!
