I love this recipe because it’s simple to make yet looks impressive on a holiday cookie tray. The combination of chocolate and peppermint always feels festive, and the melted peppermint kisses in the center make each bite extra special. These cookies are perfect for gifting, sharing at parties, or enjoying with a warm drink on a cozy evening.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the cookies: 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 1/4 cup packed brown sugar 1 large egg 1 tsp vanilla extract 2 tbsp milk 1/2 cup mini chocolate chips (optional, for extra richness)
For the topping: 1/2 cup crushed peppermint candies or candy canes 24 peppermint-striped chocolate kisses
Directions
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
In another bowl, I cream softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes with a mixer.
I add the egg, vanilla extract, and milk, then beat until well combined.
I gradually add the dry ingredients, and if I want extra richness, I fold in mini chocolate chips. The dough should be smooth.
I scoop dough with a small cookie scoop or roll into 1-inch balls and place them 2 inches apart on the baking sheets.
I bake for 8–10 minutes, until the edges are set and centers are slightly puffed but soft. I avoid overbaking since they firm up as they cool.
While baking, I unwrap the peppermint-striped kisses.
As soon as the cookies come out of the oven, I gently press a peppermint kiss into the center of each one. The cookies may crack slightly, which gives them a lovely blossom look.
I sprinkle crushed peppermint candies on top while the cookies are warm so they stick.
I let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
This recipe makes 24 cookies. The prep time is 8 minutes, baking time is 10 minutes, and the total time is about 30 minutes.
Variations
I sometimes roll the dough balls in granulated sugar before baking for a sparkling finish. For a richer twist, I use dark cocoa powder or swap in mint chocolate chips. If I want to make them extra festive, I drizzle melted white chocolate over the cooled cookies. For a nutty flavor, I fold in chopped walnuts or pecans.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in layers separated by parchment for up to 2 months. When ready to enjoy, I thaw them at room temperature. I don’t usually reheat them since the peppermint kisses soften when warmed, but they’re perfect as they are.
FAQs
Can I use different flavored kisses?
Yes, I sometimes use dark chocolate or white chocolate kisses for variety.
How do I stop the kisses from melting too much?
I let the cookies cool slightly before adding the kisses, but I still press them in while the cookies are warm.
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 2 days before baking.
Can I freeze the unbaked cookie dough?
Yes, I freeze the dough balls and bake straight from frozen, adding a minute or two to the bake time.
Do the cookies stay soft?
Yes, they stay soft inside with a slightly chewy edge if not overbaked.
Can I make these gluten-free?
Yes, I use a gluten-free flour blend, and they turn out beautifully.
What if I don’t have candy canes?
I use crushed peppermint candies or skip the topping altogether.
Can I use margarine instead of butter?
Yes, though I prefer butter for the best flavor.
Can I double the recipe?
Yes, I often double the batch when baking for parties.
How do I keep them looking neat?
I gently press the kisses without pushing too deep and sprinkle the peppermint right away so it sticks neatly.
Conclusion
Peppermint Chocolate Blossom Cookies are one of my favorite festive bakes because they combine rich chocolate, refreshing peppermint, and a gorgeous holiday look. They’re easy, fun, and perfect for sharing. Every time I make them, they become a highlight of my Christmas cookie tray.
Peppermint Chocolate Blossom Cookies are festive holiday cookies made with rich chocolate dough, topped with a peppermint-striped kiss and sprinkled with crushed candy canes. Soft, chocolaty, and refreshing, they’re as beautiful as they are delicious.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract
2 tbsp milk
1/2 cup mini chocolate chips (optional)
For the topping:
1/2 cup crushed peppermint candies or candy canes
24 peppermint-striped chocolate kisses
Instructions
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream butter with granulated and brown sugars until light and fluffy (2–3 minutes).
Add egg, vanilla extract, and milk. Beat until smooth.
Gradually add dry ingredients, mixing until just combined. Fold in mini chocolate chips if using.
Scoop dough into 1-inch balls and place 2 inches apart on baking sheets.
Bake 8–10 minutes, until edges are set but centers remain soft.
Immediately press a peppermint-striped kiss into the center of each cookie. Sprinkle with crushed peppermint candies while warm.
Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Roll dough balls in granulated sugar before baking for sparkle.
Use dark cocoa powder or mint chocolate chips for variety.
Drizzle cooled cookies with melted white chocolate for extra festivity.
Add chopped nuts like walnuts or pecans for a nutty twist.
Store at room temperature up to 5 days or freeze up to 2 months.
