Why You’ll Love Chocolate Peppermint Blossoms Recipe
I adore this recipe because the cookies bake up soft and rich while the peppermint Kiss adds the perfect pop of sweetness. I like that the dough requires simple pantry ingredients and the cookies bake in just minutes. I also appreciate how freezing the Kisses keeps them perfectly shaped, giving the cookies that classic blossom look.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 1/2 cups (188 g) all-purpose flour spooned and leveled, see notes 1/2 cup (40 g) cocoa powder, Dutch process 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup (168 g) unsalted butter, softened 3/4 cup (165 g) light brown sugar, packed 1/4 cup (50 g) granulated sugar 2 egg yolks, at room temperature 1 tsp vanilla 34 Candy Cane Hershey Kisses, frozen 1/4 cup (50 g) granulated sugar for rolling the dough
Directions
I begin by unwrapping 34 Candy Cane Hershey Kisses and placing them in the freezer for about 30 minutes so they stay firm.
I preheat the oven to 350 degrees and line three baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, Dutch-process cocoa powder, baking powder, baking soda, and salt.
In a large bowl, I beat the softened butter, brown sugar, and granulated sugar until creamy, about 1–2 minutes.
I add the egg yolks and vanilla, mixing again until the mixture becomes pale and fluffy.
I add the dry ingredients to the wet mixture and mix until just combined.
I scoop the dough into 34 portions (about 1 tablespoon each), roll them into smooth balls, then roll each one in granulated sugar.
I space the dough balls 2 inches apart on the baking sheets.
I bake the cookies for 7–8 minutes, choosing 7 minutes when I want an extra-chewy texture.
Immediately after removing them from the oven, I press a frozen peppermint Kiss into the center of each cookie.
I let the cookies cool completely on the baking sheets so the Kisses stay perfectly shaped.
Once set, I serve and enjoy.
Servings and Timing
Servings: 34 cookies Prep Time: 15 minutes Cook Time: 7 minutes Total Time: 22 minutes
Variations
I like making small tweaks depending on the occasion. Sometimes I swap the Candy Cane Kisses for classic chocolate Kisses or dark chocolate truffles. I also enjoy adding a pinch of espresso powder to the dough to deepen the chocolate flavor. For extra holiday flair, I sprinkle crushed peppermint over the warm cookies after placing the Kisses.
Storage/Reheating
I store leftover cookies in an airtight container at room temperature for up to three days. If I want to keep them longer, I freeze them for up to two months and thaw at room temperature. These cookies don’t require reheating, but warming them for a few seconds in the microwave makes them ultra-soft.
FAQs
Why do I need to freeze the Kisses?
I freeze them so they hold their shape when pressed into the warm cookies.
Can I use natural cocoa instead of Dutch-process?
I can, but Dutch-process gives a deeper flavor and a softer texture.
Can I chill the dough before baking?
Yes, chilling the dough for 30 minutes helps if I want thicker cookies.
What if my cookies spread too much?
I make sure the butter is softened, not melted, and I don’t skip chilling if my kitchen is warm.
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 2 days or freeze it for up to 2 months.
Can I make these cookies gluten-free?
Yes, I use a 1:1 gluten-free flour blend.
Can I use whole eggs instead of just yolks?
Using whole eggs changes the texture; yolks keep the cookies fudgy.
How do I keep the Kisses from melting?
I cool the cookies on the baking sheet and don’t move them until the Kisses have fully set.
Can I double the recipe?
Yes, I double it easily and bake in batches.
Can I add chocolate chips to the dough?
I can, though the cookies are rich enough on their own; mini chips work best if I do add them.
Conclusion
I love how festive, rich, and irresistibly chewy these chocolate peppermint blossoms are. They’re simple to prepare, fun to decorate, and perfect for holiday cookie boxes or everyday treats. This recipe becomes a favorite wherever I share it.
