Chocolate peppermint blossoms are soft and decadent dark chocolate cookies that are topped with a peppermint Hershey's kiss! The combination of peppermint and chocolate makes them a perfect winter treat. In fact, after just one bite, these cookies will become a regular addition to your holiday baking year after year!
Chocolate Peppermint Blossom Cookies
The best part of the holiday season in my opinion is making all of the Christmas desserts for my family to enjoy! These chocolate peppermint blossoms are a unique and minty twist on the classic peanut butter blossom cookies.
If you are not a fan of peanut butter, don't worry because dark chocolate and peppermint make the ultimate Christmas flavor combination. These cookies are so simple and delicious, you just may have yourself a new Christmas baking tradition!
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Whether you're a pro at hosting Christmas dinner and holiday parties or giving it a try for the first time this year, you're sure to find my ultimate guide to planning Christmas a help! Don't forget to safely thaw your holiday prime rib early too!
🥘 Chocolate Peppermint Blossoms Ingredients
If you are a frequent baker, you probably have most of these basic baking ingredients already! Simply pick up a package of Peppermint Hershey's Kisses the next time you are at the grocery store.
- Butter - ¾ cup of butter (softened, at room temperature).
- Sugar - ½ cup of sugar (plus more for rolling).
- Light Brown Sugar - ½ cup of light brown sugar (packed).
- Egg - 1 large egg (at room temperature).
- Vanilla Extract - 1 tablespoon of vanilla extract.
- Baking Soda - 1 teaspoon of baking soda.
- Salt - ¼ teaspoon of salt.
- All-Purpose Flour - 1 ¾ cups of all-purpose flour (spoon and leveled).
- Cocoa Powder - ½ cup of dark chocolate cocoa powder (sifted).
- Peppermint Hershey's Kisses - 24 unwrapped peppermint Hershey's Kisses.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chocolate Peppermint Blossoms
These cookies are incredibly easy to make and ready to serve in under 20 minutes! To get started, you will need a measuring cup, a stand mixer (or hand mixer), a baking sheet, and a shallow dish to roll your dough in sugar.
This recipe yields 24 cookies, depending on the size of the dough balls you make. You could even add different flavors of Hershey's kisses to create a delicious spread of cookies!
- Prep. Get ready by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper.
- Cream butter and sugars. In a large mixing bowl (or the bowl of your stand mixer), cream together the room-temperature ¾ cup of butter, ½ cup of sugar, and ½ cup of brown sugar until nice and smooth.
- Add additional ingredients. Next, add 1 large room-temperature egg, 1 tablespoon of vanilla, 1 teaspoon of baking soda, and ¼ teaspoon of salt. Then, mix until smooth and creamy. Slowly add in the all-purpose 1 ¾ cups of flour and unsweetened ½ cup dark chocolate cocoa powder. Mix until you have a soft dough.
- Roll dough. Add some white sugar to a shallow bowl or plate. Grab some dough and roll it into a ball. Then, gently roll your ball in the granulated sugar before setting it onto the prepared baking sheet. Repeat with the remaining cookie dough, ensuring that all of the balls are the same size.
- Bake. Transfer the baking sheet to the oven and bake the cookies at 350°F (175°C) for 7-9 minutes. You'll know your cookies are done baking when they have puffed up and the edges are set.
- Add Hershey's kiss. Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before gently pressing an unwrapped peppermint Hershey's kiss on top of each cookie.
- Cool. Transfer the cookies to a wire rack to finish cooling.
Chocolate peppermint blossoms are a wonderful addition to Christmas gift baskets. You could even add some crock pot Christmas crack treats as a filler! Enjoy!
💭 Angela's Tips & Recipe Notes
- For the best cookies, you'll want to measure out your flour by fluffing it up with a spoon and then using the spoon to scoop it into your measuring cup. Then, use the back of a knife to level it off. This ensures you don't pack too much flour into the measuring cup, causing dense cookies.
- Waiting a few minutes before adding your Kisses to the cookies will ensure that they hold their shape and don't melt.
- If you really love the peppermint flavor and want to incorporate it into the cookies themselves, you can always add in ¼ teaspoon of pure peppermint extract.
- For an extra intense chocolate flavor, opt for Dutch-processed cocoa powder!
🥡 Storing
Allow your cookies to cool completely before storing them. They can be kept at room temperature in an airtight container.
Once completely cooled, you can store your cookies in a large Ziploc bag in the freezer. Allow them to thaw on the counter for 10 minutes before enjoying them.
🍪 More Tasty Christmas Cookie Recipes
- Gumdrop Cookies - These colorful cookies are incredibly easy to make for Christmas or any time of the year!
- Sprinkle Crinkle Cookies - Perfect for gifting, these tender vanilla cookies are delicious and beautiful!
- Italian Ricotta Cookies - If you love lemon sweets, these ricotta cookies are a wonderful treat!
- Christmas M&M Cookies - Classic chocolate chip cookies with red and green M&Ms are perfect to make with the kids!
- Fruitcake Shortbread Cookies - These festive buttery cookies are filled with fun fruitcake bites!
- Chocolate Peppermint Shortbread Cookies - If you are a fan of peppermint and fudgy chocolate, you have to try this recipe!
📋 Recipe
Chocolate Peppermint Blossoms
Ingredients
- ¾ cup butter (softened, at room temperature)
- ½ cup sugar (plus more for rolling)
- ½ cup light brown sugar (packed)
- 1 large egg (at room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¾ cups all-purpose flour (spoon and leveled)
- ½ cup dark chocolate cocoa powder (sifted)
- 24 peppermint Hershey's Kisses
Instructions
- Get ready by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper.
- In a large mixing bowl (or the bowl of your stand mixer), cream together the room-temperature butter, sugar, and brown sugar until nice and smooth.¾ cup butter, ½ cup sugar, ½ cup light brown sugar
- Next, add the room-temperature egg, vanilla, baking soda, and salt. Then, mix until smooth and creamy. Slowly add in the all-purpose flour and unsweetened cocoa powder. Mix until you have a soft dough.1 large egg, 1 tablespoon vanilla extract, 1¾ cups all-purpose flour, ½ cup dark chocolate cocoa powder, 1 teaspoon baking soda, ¼ teaspoon salt
- Add some white sugar to a shallow bowl or plate. Grab some dough and roll it into a ball. Then, gently roll your ball in the granulated sugar before setting it onto the prepared baking sheet. Repeat with the remaining cookie dough, ensuring that all of the balls are the same size.
- Transfer the baking sheet to the oven and bake the cookies at 350°F (175°C) for 7-9 minutes. You'll know your cookies are done baking when they have puffed up and the edges are set.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before gently pressing an unwrapped peppermint Hershey's kiss on top of each cookie.24 peppermint Hershey's Kisses
- Transfer the cookies to a wire rack to finish cooling.
Equipment You May Need
Notes
- For the best cookies, you'll want to measure out your flour by fluffing it up with a spoon and then using the spoon to scoop it into your measuring cup. Then, use the back of a knife to level it off. This ensures you don't pack too much flour into the measuring cup, causing dense cookies.
- Waiting a few minutes before adding your Kisses to the cookies will ensure that they hold their shape and don't melt.
- If you really love the peppermint flavor and want to incorporate it into the cookies themselves, you can always add in ¼ teaspoon of pure peppermint extract.
- For an extra intense chocolate flavor, opt for Dutch-processed cocoa powder!
- To store: Allow your cookies to cool completely before storing them. They can be kept at room temperature in an airtight container.
- To freeze: Once completely cooled, you can store your cookies in a large Ziploc bag in the freezer. Allow them to thaw on the counter for 10 minutes before enjoying them.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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