If you’re looking for the perfect holiday cookie, these Chocolate Peppermint Blossoms are it! Soft, fudgy chocolate cookies topped with a festive peppermint Hershey’s Kiss—they’re cute, cozy, and totally irresistible. They taste like Christmas in one bite!
This post may contain affiliate links. When you click on these links, I get a small percentage back at no cost to you! For more information see my disclosure policy.
Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
Get Away Today is my FAVORITE company to book my Disney vacations. Get discounts and the BEST customer service by checking prices below. Don’t forget to use the coupon code: Clubhouse10 to save even more! Tap the yellow button below to check prices and see more Disney World Deals from Get Away Today!
Why You'll Love These Cookies
You’re going to love making Chocolate Peppermint Blossoms because they’re the perfect mix of rich, fudgy chocolate and cool, festive peppermint—basically everything wonderful about the holidays in one adorable cookie.
They’re super easy to whip up, look absolutely gorgeous on any cookie platter, and that little peppermint Hershey kiss on top makes them feel extra special without any extra effort.
Whether you’re baking for parties, gifting to neighbors, or just craving a cozy treat with hot cocoa, these cookies are guaranteed to be a hit!
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Candy Cane Hershey’s Kisses – The festive peppermint topper that makes these cookies instantly holiday-ready.
- All-Purpose Flour – The base of the dough, giving the cookies structure.
- Cocoa Powder – Adds that rich, chocolatey flavor.
- Salt – Balances the sweetness and enhances the chocolate.
- Butter (softened) – Makes the cookies tender and buttery.
- Sugar – Sweetens the dough and helps create those crisp edges.
- Egg Yolks – Keep the cookies soft and rich.
- Vanilla Extract – Brings warm flavor that pairs perfectly with chocolate and mint.
- Milk – Helps bring the dough together and keeps it nice and soft.
How to Make Chocolate Peppermint Blossoms
[Step 1] Remove the wrappers from the Kisses and set aside.
[Step 2] Add the flour, cocoa powder, and salt to a mixing bowl and whisk together. Set aside.
[Step 3] In a large bowl, beat together the butter, 1 ⅓ cups sugar, egg yolks, milk, and vanilla extract. Gradually add the cocoa mixture to the butter mixture, beating until well blended. Refrigerate the dough for 1 to 2 hours.
[Step 4] Use a 1 tablespoon cookie scoop to shape the dough into 48 balls. Roll each ball in sugar and place on a parchment lined baking sheet.
[Step 5] Bake at 350 degrees for 10-12 minutes. Remove from the oven and allow to cool for 1 minute. Press a peppermint Kiss into the center of each cookie. Transfer the cookies to a wire rack to cool completely.
Tips & Tricks
- Unwrap kisses ahead of time – You’ll want them ready to press into the cookies while they’re warm.
- Chill the dough – A short chill helps prevent spreading and keeps the cookies nice and thick.
- Roll in sugar generously – This gives the cookies that sparkly finish and a little crunch on the outside.
- Don’t overbake – Pull them out when the tops look just set so they stay soft and fudgy inside.
- Press kisses in gently – Push just enough so they stick without cracking the cookie.
- Add kisses after baking – Pressing them in too early will cause them to melt.
- Let cookies cool on the pan – They’ll firm up as they cool and hold their shape better.
- Store in a cool place – Peppermint kisses can get soft if your kitchen is warm!
Chocolate Peppermint Blossoms
Ingredients
- 48 Candy Cane Hershey's Kisses
- 1 Cup Butter softened
- 1 ⅓ Cups Sugar
- 2 Egg Yolks
- 2 Tablespoons Milk
- 2 Teaspoons Vanilla Extract
- 2 Cups All-Purpose Flour
- ⅔ Cup Cocoa Powder
- ½ Teaspoon Salt
- ½ Cup Sugar for rolling
Instructions
- Remove the wrappers from the Kisses and set aside.
- Add the flour, cocoa powder, and salt to a mixing bowl and whisk together. Set aside.
- In a large bowl, beat together the butter, 1 ⅓ cups sugar, egg yolks, milk, and vanilla extract. Gradually add the cocoa mixture to the butter mixture, beating until well blended. Refrigerate the dough for 1 to 2 hours.
- Use a 1 tablespoon cookie scoop to shape the dough into 48 balls. Roll each ball in sugar and place on a parchment lined baking sheet.
- Bake at 350 degrees for 10-12 minutes. Remove from the oven and allow to cool for 1 minute. Press a peppermint Kiss into the center of each cookie.
- Transfer the cookies to a wire rack to cool completely.
Leave a Reply