Chocolate Peppermint Blossoms

Oh wow, these Chocolate Peppermint Blossoms are like tiny bites of joy. I make them when I want something sweet but also kinda fun. They just feel magical.

The chocolate is rich and soft. And then, boom, that cool mint hits. It’s like a little winter party in my mouth.

I love how cute they look too. Every cookie feels special. And honestly, I can’t stop grabbing “just one more.”

So yeah, you should try making them too. They’re easy. And they make the whole day feel sweeter.

Why You’ll Love This Recipe

• Perfect Holiday Dessert: These cookies are a holiday classic, perfect for cookie swaps, gifting, or leaving out for Santa.
• Soft and Chewy: The rich chocolate cookie base has the perfect balance of softness and chewiness.
• Festive Peppermint Flavor: Candy Cane Hershey’s Kisses add a burst of cool peppermint, making these cookies irresistible.
• Beginner-Friendly: Even if you’re not a seasoned baker, this recipe is straightforward and easy to follow.

Required Kitchen Tools

Before you start, gather these tools to make your baking process smooth:

• Mixing Bowls: One large and one medium for combining ingredients.
• Hand or Stand Mixer: For creaming the butter and sugars.
• Measuring Cups and Spoons: To ensure precise measurements.
• Baking Sheets: Lined with parchment paper for easy cleanup.
• Cooling Racks: To cool your cookies evenly.
• Cookie Scoop: For uniform cookie dough balls.

Ingredients

Here’s everything you need to make these decadent cookies. For exact measurements, check the recipe card below.

Dry Ingredients:

• All-Purpose Flour: 1 1/2 cups, spooned and leveled for accurate measurement.
• Cocoa Powder: 1/2 cup, Dutch-process for a deep, rich chocolate flavor.
• Baking Powder and Baking Soda: 1/2 tsp each for the perfect rise and texture.
• Salt: 1/2 tsp to balance the sweetness.

Wet Ingredients:

• Unsalted Butter: 3/4 cup, softened to room temperature for easy mixing.
• Light Brown Sugar: 3/4 cup, packed, adds moisture and a subtle caramel flavor.
• Granulated Sugar: 1/4 cup for sweetness and structure.
• Egg Yolks: 2, at room temperature for a rich, tender crumb.
• Vanilla Extract: 1 tsp to enhance the flavors.

For Assembly:

• Candy Cane Hershey’s Kisses: 34 pieces, frozen to keep their shape while baking.
• Granulated Sugar: 1/4 cup for rolling the dough balls.

Step-by-Step Instructions

1. Prepare Your Ingredients

• Preheat the Oven: Set your oven to 350°F (177°C). Line two baking sheets with parchment paper.
• Freeze the Kisses: Unwrap and freeze the Candy Cane Hershey’s Kisses. This ensures they don’t melt into the cookie.

2. Whisk the Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Cream the Wet Ingredients

Using a stand or hand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Add the egg yolks and vanilla extract, beating until fully combined.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Avoid overmixing to maintain a tender cookie texture.

5. Shape the Dough

Scoop out 1 1/2-tablespoon portions of dough. Roll each portion into a ball, then coat in granulated sugar. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.

6. Bake the Cookies

Bake for 10-12 minutes or until the edges are set but the centers look slightly underbaked. Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes.

7. Add the Kisses

While the cookies are still warm, gently press a frozen Candy Cane Hershey’s Kiss into the center of each cookie. Transfer the cookies to a wire rack to cool completely.

Variations for Chocolate Peppermint Blossoms

• Switch the Flavor: Use regular Hershey’s Kisses or other flavored varieties for a different twist.
• Add a Peppermint Kick: Incorporate 1/2 tsp of peppermint extract into the dough for extra minty flavor.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
• Dark Chocolate Lovers: Use dark cocoa powder for a deeper chocolate flavor.

Serving and Decoration Ideas

Chocolate Peppermint Blossoms are beautiful on their own, but here are some tips to elevate their presentation:

• Holiday Platter: Arrange the cookies on a festive platter with sprigs of holly or peppermint sticks.
• Gift Packaging: Place cookies in holiday tins or clear bags tied with red and white ribbon.
• Dessert Boards: Pair with other holiday cookies and candies for a stunning dessert spread.

Storing Chocolate Peppermint Blossoms

Room Temperature:

Store cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep them soft.

Freezing:

• Before Baking: Freeze rolled dough balls for up to 3 months. Thaw slightly before baking.
• After Baking: Freeze baked cookies (without kisses) for up to 2 months. Add the kisses after reheating.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	140
Total Fat	7g
Saturated Fat	4g
Cholesterol	25mg
Sodium	80mg
Total Carbohydrate	18g
Sugars	12g
Protein	2g

FAQs About Chocolate Peppermint Blossoms

Can I use regular cocoa powder?

Yes, but Dutch-process cocoa powder gives a richer flavor and darker color.

Why freeze the Hershey’s Kisses?

Freezing prevents the kisses from melting and losing their shape when placed on the warm cookies.

Can I make the dough ahead of time?

Absolutely! Refrigerate the dough for up to 48 hours, but let it soften slightly before scooping.