Chocolate Peppermint Blossoms – Festive, Chewy & Chocolatey

Chocolate Peppermint Blossoms are the perfect holiday cookie, combining rich chocolate, a chewy texture, and a festive peppermint twist. With a soft cocoa cookie base and a candy cane Hershey Kiss in the center, these cookies are both visually appealing and irresistibly delicious. Perfect for holiday gatherings, cookie exchanges, or just a sweet treat at home, Chocolate Peppermint Blossoms bring the flavors of chocolate and peppermint together in a fun, festive way that everyone will enjoy.

These cookies are easy to make but look impressive on a holiday cookie tray. The dough is soft and chewy, enhanced with brown sugar for moisture and richness. Cocoa powder adds a deep chocolate flavor, while egg yolks ensure a tender texture. Rolling the cookies in sugar before baking gives them a delicate, sparkling finish, and pressing a frozen candy cane Hershey Kiss into each cookie while warm creates a classic peppermint blossom effect that melts into the soft chocolate cookie.

Why You’ll Love This Recipe

Chocolate Peppermint Blossoms are not only delicious but also fun to make. They combine the familiar taste of chocolate cookies with a seasonal peppermint twist, making them ideal for holiday baking. The chewy, soft cookies contrast beautifully with the crisp sugar exterior and melty candy center. They are also customizable—you can use different flavored chocolate candies or decorate with colored sugar for added festive flair. These cookies store well and are perfect for gifting in tins or sharing at parties.

Ingredients

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) cocoa powder, Dutch process
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon 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 teaspoon vanilla extract
• 34 Candy Cane Hershey Kisses, frozen
• 1/4 cup (50 g) granulated sugar for rolling the dough

These ingredients create soft, chewy chocolate cookies with a minty, festive center. Cocoa powder provides deep chocolate flavor, brown sugar adds richness and moisture, and egg yolks ensure tenderness. The granulated sugar used for rolling adds a delicate sparkle and subtle crunch. Candy Cane Hershey Kisses give each cookie its signature peppermint twist and make them instantly recognizable as a holiday favorite.

Step-by-Step Method

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until fully combined. In a large bowl, beat the softened butter with light brown sugar and granulated sugar until creamy and smooth. Add the egg yolks and vanilla extract, mixing until incorporated and the mixture is light and fluffy. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft, slightly sticky dough.

Scoop the dough into small portions, about one tablespoon each, and roll them into balls. Roll each dough ball in the reserved granulated sugar to coat lightly. Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 9–11 minutes, or until the edges are set but the centers are still slightly soft. Remove the cookies from the oven and immediately press a frozen Candy Cane Hershey Kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The combination of slightly underbaked cookie centers and the frozen candy ensures the Hershey Kiss presses nicely into the soft dough without melting too quickly, maintaining the iconic peppermint blossom shape. Serve the cookies once fully cooled, or store in an airtight container at room temperature for up to a week. These cookies also freeze well for holiday gifting or make-ahead baking.

Tips for Perfect Peppermint Blossoms

Ensure your butter is softened, not melted, to maintain the proper cookie texture. Do not overmix the dough once the flour is added, as this can lead to dense cookies. Use room-temperature egg yolks for a smooth, rich dough. Freezing the Hershey Kisses before adding them to the baked cookies prevents them from melting too much and ensures they keep their shape. For extra sparkle, sprinkle a tiny bit of colored sugar on top of the cookies before baking.

Serving Suggestions

Chocolate Peppermint Blossoms are perfect for holiday dessert trays, gift tins, or festive cookie swaps. Pair them with a glass of cold milk, hot chocolate, or peppermint-flavored coffee for a classic seasonal treat. Arrange them on a decorative platter with other holiday cookies for a visually appealing display. They’re also ideal for classroom parties, office gatherings, or as a homemade gift for friends and family.

Variations

Swap the Candy Cane Hershey Kisses for regular milk chocolate or white chocolate kisses for a different flavor profile. Add finely chopped peppermint candies or crushed candy canes on top for extra festive flair. For a richer cookie, mix in chocolate chunks or nuts like pecans or walnuts. You can also add a teaspoon of instant coffee or espresso powder to the dough to intensify the chocolate flavor. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Frequently Asked Questions

1. Can I use regular chocolate Kisses instead of candy cane? Yes, they will create a classic chocolate blossom cookie.

2. Can I make these cookies ahead of time? Yes, the dough can be prepared and refrigerated for up to 24 hours before baking.

3. Can I freeze the cookies? Yes, fully baked cookies can be frozen in an airtight container for up to 2 months. Thaw at room temperature before serving.

4. Can I make smaller or larger cookies? Absolutely. Adjust baking time slightly based on size, keeping in mind smaller cookies may bake faster.

5. Can I use Dutch-process cocoa? Yes, Dutch-process cocoa provides a smooth, rich chocolate flavor. Natural cocoa can also be used, though the flavor may be slightly different.

6. Can I substitute egg yolks with whole eggs? Yes, but the texture may be slightly less tender. Egg yolks contribute to richness and chewiness.

7. How do I prevent the Kisses from melting too much? Freeze the Hershey Kisses before adding them to the cookies immediately after baking.

8. Can I add extra peppermint flavor? Yes, add ½ teaspoon of peppermint extract to the dough for more pronounced minty flavor.

9. How should I store leftovers? Store in an airtight container at room temperature for up to one week.

10. Can I decorate further? Yes, drizzle melted chocolate over cooled cookies or sprinkle crushed candy canes on top for a festive look.

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Conclusion

Chocolate Peppermint Blossoms are chewy, chocolatey, and perfect for the holiday season. With a soft cocoa cookie base and a melty candy cane Hershey Kiss in the center, they are as delightful to look at as they are to eat. Easy to make, festive, and irresistibly delicious, these cookies are ideal for holiday gatherings, cookie exchanges, or just a sweet treat at home. With tips for perfect baking and variations to customize the flavors, Chocolate Peppermint Blossoms are sure to become a seasonal favorite that will delight friends and family year after year.