Go Back
–+ servings
CHOCOLATE PEPPERMINT BLOSSOMS

Indulge in Chocolate Peppermint Blossoms: Holiday Cheer Awaits

Experience the magic of Chocolate Peppermint Blossoms this holiday season with chewy, fudgy cookies topped with deliciously melty Candy Cane Hershey Kisses.
Print Recipe Pin Recipe
Prep Time: 30 minutes
Cook Time: 8 minutes
Freezing Time: 30 minutes
Total Time: 1 hour 8 minutes
Course: Blog
Cuisine: American
Keyword: baking, Chocolate Peppermint Blossoms, Christmas treats, Fudgy Cookies, holiday cookies
Servings: 34 cookies
Calories: 150kcal

Equipment

  • Mixing bowl
  • baking sheets
  • parchment paper
  • Whisk
  • Electric mixer

Ingredients

For the Cookie Dough

  • 2 cups All-Purpose Flour spooned and leveled
  • ¾ cup Cocoa Powder (Dutch Process) ensures rich flavor
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt enhances sweetness
  • 1 cup Unsalted Butter (Softened) can substitute with vegan butter
  • 1 cup Light Brown Sugar adds moisture and flavor
  • ½ cup Granulated Sugar can substitute with coconut sugar
  • 2 large Egg Yolks room temperature
  • 1 teaspoon Vanilla Extract can use peppermint extract

For the Festive Touch

  • 34 pieces Candy Cane Hershey Kisses (Frozen) can swap for other varieties
  • ¼ cup Granulated Sugar for rolling the dough

Instructions

How to Make Chocolate Peppermint Blossoms

  • Unwrap and freeze the Candy Cane Hershey Kisses for at least 30 minutes.
  • Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  • In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together until fluffy, about 1-2 minutes.
  • Add in the egg yolks and vanilla extract, mixing until pale and fluffy.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Scoop and roll the dough into about 34 balls, rolling each in granulated sugar and then placing on baking sheets.
  • Bake for 7-8 minutes, or 7 minutes for chewier cookies.
  • Press a frozen Kiss into the center of each cookie immediately after removing from the oven.
  • Allow the cookies to cool completely on the baking sheets.

Notes

Optional: Drizzle with melted chocolate for an extra touch of sweetness.

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Calcium: 2mg | Iron: 4mg
Tried this recipe?Let us know how it was!