If You Love Christmas Cookies, You’ve Gotta Try These!
So, a quick confession before we get rolling: the first time I made Chocolate Peppermint Blossoms, I forgot the baking powder (classic me), and the cookies were more like cookies-flavored hockey pucks. Still tasted good, though! Now, every December, my cousins remind me at least twice to double-check my ingredient list, which, honestly, is fair considering my track record. Anyway, there’s something about peppermint and chocolate that always feels like sticking your head out into the snowy air after Christmas dinner—zingy, but also warm and homey at the same time. Oh, and my uncle tried dunking one in his coffee last year. Jury’s still out if that’s genius or madness, but he seemed happy about it.
Why I Keep Coming Back To This Recipe
I make these whenever the trees go up—and even once in July when Christmas in July sounded more fun than sweating over the grill. My family goes a bit wild for them (I mean, what’s not to love about melty chocolate and mint together?), especially since they’re so much prettier than the usual slice-and-bake routine. Sometimes the struggle is just getting the wrappers off the Hershey’s Kisses without snagging another one to ‘taste test.’ Also, it’s weirdly satisfying rolling the dough in sparkly sugar, even if it does make my kitchen look like a disco ball exploded for a while.
What You’ll Need (and what you can swap!)
- 1 cup unsalted butter, softened (I’ve used margarine in a pinch, but let’s be real… butter is better)
- 1 1/4 cups granulated sugar, plus extra for rolling (sometimes brown sugar sneaks in—gives a more caramel flavor)
- 1 large egg (small eggs work too but maybe chuck in an extra one if you’ve got bantams…like my neighbor’s chickens?)
- 1 tsp vanilla extract (my grandmother always said only use the fancy stuff, but I think the dollar bottle is fine)
- 1/2 tsp peppermint extract (or up to 1 tsp if you like a blizzard in your mouth)
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-process is slightly less sweet—just use what you have)
- 1 tsp baking powder (Don’t forget this!! Trust me.)
- 1/2 tsp salt
- ~48 peppermint Hershey’s Kisses, unwrapped (sometimes I use plain chocolate or even Andes mints, and one time I totally just chopped up a chocolate bar because that’s all I had left…)
What To Do (Don’t Stress the Mess)
- Preheat your oven to 350°F (or about 180°C for my mates outside the US). Line a couple of trays with parchment. Or just butter them real well if you’ve run out.
- Beat the butter and 1 1/4 cups sugar in a bowl till it’s looking light and fluffy. Hand mixer, stand mixer, wooden spoon if you feel like a workout… they all work. This is usually when I realize I forgot to soften the butter, and end up zapping it in the microwave (10 seconds at a time, friends).
- Add your egg, vanilla, and peppermint extract, and mix well. If it looks a bit curdled, don’t worry, it sorts itself out once the flour goes in. Actually, I find it works better if I beat for about 30 seconds more than I think I need.
- Sift in the flour, cocoa, baking powder, and salt. Or just dump it in and give it a whisk right in the bowl (I can be lazy). Mix just until it forms a soft, fudgy dough.
- Scoop out heaping teaspoons (or use that handy small cookie scoop everyone seems to have but I always misplace) and roll them into balls. Toss each one in a bowl of sugar until nice and sparkly.
- Arrange on the trays, about 2 inches apart. Bake 8–10 minutes, maybe a smidge more if you like a crispier bottom, until they’re puffy and just set on the edges. Don’t overbake or they dry out faster than you can say ‘blossoms.’
- As soon as they’re out, press a Kiss (or whatever chocolate you’re using) right in the middle. They’ll crack like a little flower petal, which is kind of cute. This is where I always sneak a warm one for myself—no judgment.
- Let them sit on the tray a bit so the Kiss softens, then move gently to a rack. Or you can totally eat one molten chocolate style, but be warned…glue mouth!
Notes from My Kitchen Trials
- If you chill the dough for 15 minutes, they’re less sticky and easier to roll—but I don’t always bother, especially if I’m feeling impatient.
- Parchment paper makes clean-up way easier, unless you like scraping burnt chocolate (I do not).
- I once tried doubling the mint, thinking more = better. Spoiler: tasted like toothpaste. Stick to the recipe here.
Variation Attempts (Some Win, Some Flop)
- Swapped in crushed candy canes on top once—pretty, but got sticky fast over days.
- Tried with mini marshmallows instead of Kisses, but they kinda melted into oblivion. Wouldn’t recommend unless you like surprises!
- For a grown-up vibe, a tiny pinch of sea salt on top is actually lovely, like Smitten Kitchen does sometimes with cookies.
Stuff You Need (but not always, honestly)
- Mixing bowls (just use a big pot if that’s all you’ve got—my friend Dave does and swears it saves on dishes)
- Hand or stand mixer—or the aforementioned trusty spoon
- Cookie scoop if you want them all the same size, otherwise just eyeball it
- Baking trays and parchment or a nonstick mat (or lightly greased tinfoil actually works too in a pinch)
- Cooling rack—if you don’t have it? Spread a clean tea towel on the counter, works fine.
How to Store (But Will They Even Last?)
In a tin or airtight tub, they’ll keep for three days, maybe four. Though, honestly, in my house it never lasts more than a day—maybe two if I hide them behind the leftover lasagna. You can freeze the baked cookies, or even the dough balls (just add the chocolate after thawing and baking).
Serving These Up (How We Do It)
We pile them on a red plate for Christmas Eve, but I also sneak one or two in school lunches (for me and the kids). My sister’s tradition is to plop a couple in a mug of hot cocoa—pretty indulgent, but hey, it’s Christmas. Sometimes I prop one on top of a scoop of vanilla ice cream which, okay, is maybe my favorite “secret” dessert trick.
A Few Pro Tips I Learned the Hard Way
- Don’t rush the cooling—if you move them when the Kiss is still melty, you’ll get chocolate fingerprints everywhere. I once did it and ended up with chocolate polka dots on my best tea towel. Live and learn.
- Don’t skip the sugar roll—it’s what gives the cookie its sparkle and a little crunchy bite on the outside.
- Don’t try to halve the recipe unless you like regret. They go faster than you expect.
Questions People Have Actually Asked Me
Q: Can I make these nut-free?
A: Yep, just check the chocolate you use; some fancy brands are processed with nuts, just FYI. Otherwise, the cookie itself is safe for nut allergies (but like, read your ingredient labels…you know the drill).
Q: What if I can’t find peppermint Kisses?
A: Oh, happens! I just use regular chocolate Kisses (or chop up a good chocolate bar, like Lindt, which I totally did once after a late-night trip to Target only found me clearance Easter candy). Even Andes mints work, just cut ’em in half so they fit.
Q: Some cookies came out flat, help?
A: Hmm, sounds like maybe your butter was a little too soft or melted. Also, make sure you use enough flour; weather changes it sometimes (weird but true!). Actually, letting the dough chill for a bit usually helps keep them puffier.
Q: Can I make this dough ahead?
A: For sure, I’ve let it chill overnight before baking. Just cover it so it doesn’t dry out. But I wouldn’t leave it longer than a day or you’ll get dry cookies and, really, there are better ways to make a lasting impression.
So, that’s my not-quite-perfect—very much real—guide to Chocolate Peppermint Blossoms! I hope you and your crew love them as much as mine does, sparkly sugar and sticky fingers and all.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 24 peppermint Hershey’s Kisses
- 2 tablespoons crushed candy canes, for garnish
Instructions
-
1Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
-
2In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
-
3In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
-
4Beat in the egg and vanilla extract until well combined. Gradually mix in the dry ingredients until just incorporated.
-
5Scoop tablespoon-sized portions of dough and roll into balls. Place 2 inches apart on prepared baking sheets.
-
6Bake for 10 minutes. Immediately press a peppermint Hershey’s Kiss into the center of each cookie and sprinkle with crushed candy canes. Let cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!