Description

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

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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.

Prep Time: 8 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 135
Sugar: 14g
Sodium: 95mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg