Chocolate Peppermint Blossoms

Chocolate Peppermint Blossoms are fudgy, chewy chocolate cookies that get a festive twist with a bright, minty Candy Cane Hershey Kiss pressed in the center right after baking. The combination of rich cocoa and refreshing peppermint makes these cookies perfect for holiday celebrations or winter treats.

You’ll love these cookies because their dough, made with Dutch-process cocoa and both brown and granulated sugars, produces a soft yet sturdy cookie that holds the peppermint candy perfectly. Rolling the dough balls in sugar before baking adds a slight crunch and pretty sparkle to the exterior. Freezing the Hershey kisses ensures they keep their shape when pressed onto the warm cookies right from the oven.

Ingredients

• 1½ cups all-purpose flour
• ½ cup Dutch-process cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 2 egg yolks, room temperature
• 1 teaspoon vanilla extract
• 34 Candy Cane Hershey Kisses, unwrapped and frozen
• ¼ cup granulated sugar for rolling

Instructions

1. Preheat oven to 350°F (177°C). Line three baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer for 1-2 minutes until fluffy.

4. Add egg yolks and vanilla extract; beat until pale and fluffy, about 1-2 minutes.

5. Gradually mix in the dry ingredients until combined.

6. Using a tablespoon scoop, form 34 balls from the dough. Roll each in granulated sugar to coat.

7. Arrange dough balls about 2 inches apart on prepared baking sheets (about 12 on two sheets, 10 on one sheet).

8. Bake for 7-8 minutes (7 minutes for chewier cookies).

9. Immediately press a frozen Candy Cane Kiss into the center of each cookie as soon as they come out of the oven.

10. Let cookies cool on the baking sheets until the candy hardens.

11. Transfer to wire racks to cool completely before serving.

Tips for Success

• Use Dutch-process cocoa for a rich, deep chocolate flavor.

• Chill or freeze the Hershey Kisses to prevent melting during baking.

• Roll dough balls in granulated sugar for a pretty, sparkly finish.

• Don’t overbake; cookies should be soft when removed for best texture.

• Use room-temperature egg yolks for easier mixing and fluffier texture.

Delicious Variations

• Substitute Candy Cane Kisses with regular milk chocolate or dark chocolate.

• Sprinkle crushed peppermint candy on top of the melted kisses before cooling.

• Add a teaspoon of espresso powder for a mocha twist.

• Combine with white chocolate chips in the dough for extra sweetness.

• Drizzle melted chocolate over cooled cookies for decoration.

Frequently Asked Questions

Can I freeze cookie dough or baked cookies?

Yes, both dough and baked cookies freeze well. Thaw dough before baking and cookies before serving.

What if I don’t have Candy Cane Hershey Kisses?

Plain Hershey Kisses or other peppermint candies work as alternatives.

How do I store these cookies?

Store in an airtight container at room temperature for up to three days.

Can these cookies be made without eggs?

Egg substitutes may affect texture; recommend following recipe for best results.

Are these gluten-free?

Use gluten-free flour blends to make them gluten-free.

Chocolate Peppermint Blossoms

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• Author: Emma Hart
• Total Time: 28 minutes
• Yield: 34 cookies 1x
• Diet: Vegetarian

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Description

Soft, fudgy cookies infused with rich cocoa topped with minty Candy Cane Hershey Kisses. Deep chocolate base and refreshing peppermint swirl make these festive and chewy with a sparkling sugar finish.

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Ingredients

Scale 1x2x3x

Cookie Dough

1½ cups all-purpose flour

½ cup Dutch-process cocoa powder

½ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup unsalted butter, softened

¾ cup packed light brown sugar

¼ cup granulated sugar

2 egg yolks, room temperature

1 tsp vanilla extract

Topping

34 Candy Cane Hershey Kisses, unwrapped and frozen

¼ cup granulated sugar (for rolling)

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Instructions

1. Preheat oven: Set to 350°F (177°C). Line three baking sheets with parchment paper.

2. Combine dry ingredients: In a medium bowl, whisk flour, cocoa, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar: In a large bowl, beat butter, brown sugar, and granulated sugar together for 1–2 minutes until light and fluffy.

4. Add wet ingredients: Mix in egg yolks and vanilla; beat until pale and creamy.

5. Incorporate dry mixture: Gradually blend dry ingredients into creamed mixture until just combined.

6. Shape dough: Scoop rounded tablespoon portions (about 34), roll into balls, and coat with granulated sugar.

7. Bake: Arrange cookies 2 inches apart on prepared sheets. Bake 7–8 minutes, removing when edges are set but soft.

8. Add Kisses: Immediately press a frozen Candy Cane Kiss into the center of each cookie after baking.

9. Cool & set: Let cookies cool on the sheet until the candy firms. Transfer to a wire rack to cool completely.

See also  Apple Pie Cheesecake Tacos

Notes

Use Dutch-process cocoa for intense chocolate flavor.

Freeze Kisses before baking to keep shape.

Roll dough evenly in sugar for sparkle and texture.

Avoid overbaking; cookies firm as they cool.

Store airtight at room temperature up to 3 days or freeze leftovers.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (1/34 recipe)
• Calories: 145
• Sugar: 13 g
• Sodium: 85 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg

Keywords: chocolate peppermint blossoms, candy cane kiss cookies, holiday chocolate cookies, fudgy peppermint cookies, christmas cookie recipe