Chocolate peppermint blossoms are a festive and delicious twist on the classic blossom cookie. Traditionally made with peanut butter and a chocolate kiss, this version swaps in a rich chocolate cookie base with a cool, minty kiss on top—perfect for the holiday season. These cookies are soft, chewy, and topped with a peppermint Hershey’s Kiss, making them a standout on any Christmas cookie platter.
Ideal for cookie exchanges, holiday gifting, or a cozy night with hot cocoa, chocolate peppermint blossom cookies are both easy to make and visually festive. The pairing of chocolate and peppermint captures the classic winter flavor combo in a soft, crowd-pleasing cookie. For visual ideas and festive plating, check out this Pinterest board of peppermint blossom cookies.
If you’re curious about where blossoms originated, the iconic peanut butter blossom was first created in the 1950s and has since evolved into dozens of variations. Learn more about their origin and place in American cookie history.
Section 2: What Are Chocolate Peppermint Blossoms?
Chocolate peppermint blossoms are soft chocolate cookies, rolled in sugar, and topped with a peppermint-flavored Hershey’s Kiss. They are often made during the holiday season and have become a staple of Christmas cookie trays and winter bake sales. What sets them apart is the cool burst of peppermint paired with deep cocoa flavor in the cookie base.
These cookies:
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Are easy to make in under 30 minutes
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Require no chilling unless using softened dough
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Can be decorated with festive sugars for extra sparkle
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Are perfect for gifting, stacking, or freezing
Chocolate blossom cookies can also be customized with other seasonal kisses, but the candy cane kisses give this version its signature flavor. Explore more blossom cookie ideas in this Pinterest collection of chocolate kiss cookies.
Section 3: Ingredients Overview
These cookies require just a few pantry staples, plus seasonal peppermint kisses. Here’s what you’ll need:
For the Chocolate Cookie Dough:
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All-purpose flour – For structure
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Unsweetened cocoa powder – Adds rich chocolate flavor
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Baking soda – Leavening for a soft texture
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Salt – Enhances overall taste
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Unsalted butter – Creamed for light, fluffy dough
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Granulated sugar & brown sugar – Combined for sweetness and moisture
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Egg – Binds the ingredients
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Vanilla extract – Boosts flavor
For Finishing:
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Peppermint Hershey’s Kisses – Candy cane or white chocolate peppermint varieties
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Granulated sugar – For rolling before baking
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Optional: crushed candy canes for garnish
To learn about the differences in baking chocolates, see this Wikipedia article on cocoa powder, which explains the role of Dutch-process and natural cocoa in recipes.
Section 4: Step-by-Step Chocolate Peppermint Blossoms Recipe
Ingredients:
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1 ¼ cups all-purpose flour
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½ cup unsweetened cocoa powder
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1 tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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½ cup granulated sugar
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½ cup brown sugar
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1 large egg
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1 tsp vanilla extract
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24–30 peppermint Hershey’s Kisses, unwrapped
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Extra granulated sugar, for rolling
Instructions:
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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
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In a large mixing bowl, cream butter and sugars until light and fluffy.
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Beat in egg and vanilla until fully combined.
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Gradually add the dry ingredients to the wet mixture and mix until dough forms.
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Scoop and roll dough into 1-inch balls, then roll each ball in granulated sugar.
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Place on prepared baking sheets, spaced 2 inches apart.
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Bake for 8–10 minutes, until the tops are just set.
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Immediately press a peppermint Kiss into the center of each cookie.
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Let cookies cool for 2 minutes on the pan before transferring to a wire rack.
For more festive decorating ideas, check out this Pinterest board of holiday kiss cookies.
Section 5: Tips for Perfect Peppermint Blossoms
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Unwrap kisses ahead of time: You’ll need to press them in while cookies are still hot.
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Don’t overbake: These cookies should be just set when removed from the oven to keep their chewy texture.
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Chill dough briefly if too soft to roll easily.
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Use a cookie scoop for evenly sized portions.
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Add crushed candy cane on top of the kisses before they set for extra peppermint flair.
Learn more about holiday cookie techniques in this Wikipedia overview of cookie baking.
Section 6: Flavor Variations and Creative Twists
These cookies are easy to adapt for different tastes or occasions. Here are a few ideas:
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Double Chocolate Peppermint: Add chocolate chips to the dough for extra richness.
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Mint Mocha Blossoms: Add ½ tsp espresso powder to the dough for a mocha-flavored base.
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Sugar-Free Version: Use sugar substitute and sugar-free chocolate kisses.
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Festive Sugar Coating: Roll dough in red or green sanding sugar for a holiday sparkle.
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Stuffed Blossoms: Add a mini peppermint patty inside the dough ball before baking.
You’ll find even more ideas on this Pinterest board of creative holiday cookie recipes.
Section 7: Make-Ahead and Storage Tips
Chocolate peppermint blossoms are ideal for prepping ahead of time and sharing throughout the holiday season.
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Make-ahead dough: Store in the refrigerator for up to 3 days or freeze dough balls.
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Freeze baked cookies: Cool completely, then freeze in layers with parchment paper.
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Room temperature storage: Store in an airtight container for 5–7 days.
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Prevent candy melting: Let the cookies cool completely before stacking or packaging.
If you want to explore more storage best practices, visit Wikipedia’s food preservation page.
Section 8: FAQs: People Also Ask
Can I use other flavors of Hershey’s Kisses?
Yes! You can use classic milk chocolate, hot cocoa kisses, or even caramel-filled kisses for variety.
Do I need to chill the dough?
Not always, but chilling for 15–20 minutes can help with shaping and prevent excess spreading.
How do I keep the kisses from melting or turning white?
Let the cookies cool completely before storing or stacking, and store in a cool, dry place.
Can I make them gluten-free?
Yes, substitute a 1:1 gluten-free flour blend. Be sure your other ingredients are certified gluten-free.
How many cookies does this recipe make?
This recipe yields about 24–30 cookies, depending on the size of your dough balls.
Chocolate Peppermint Blossoms Soft Chewy No Chill Holiday Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- Mix in the milk, then gradually add the dry ingredients. Stir just until a soft dough forms.
- Scoop the dough into 1-inch balls and roll each in granulated sugar.
- Place the dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 8 to 10 minutes, or until the cookies are set around the edges.
- Immediately after removing from the oven, press a peppermint Kiss into the center of each cookie.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Press in the peppermint kiss while cookies are hot, then cool fully.
- Use red or green sanding sugar for a holiday touch.
- Store in an airtight container to keep the cookies soft and fresh.
- Can be frozen before or after baking.
- Unwrap all kisses ahead of time for quick assembly.