Chocolate Peppermint Blossoms

Nothing says holiday baking quite like the smell of chocolate and peppermint mingling in the kitchen! These Chocolate Peppermint Blossoms have been my go-to Christmas cookie for years – ever since my Aunt Linda showed up with a tin of them at our family party. The way the rich chocolate cookie melts in your mouth with that cool peppermint kiss on top? Absolute magic.

What I love most is how simple they are to make, even for beginner bakers. No fancy piping or complicated steps – just good old-fashioned cookie dough with a festive twist. The balance between the deep cocoa flavor and the bright peppermint is perfection. One bite and you’ll understand why these disappear faster than wrapping paper on Christmas morning!

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Why You’ll Love These Chocolate Peppermint Blossoms

Oh, where do I even begin with these little gems? If you’re looking for a cookie that’ll make your holiday spread shine, these Chocolate Peppermint Blossoms are it. Trust me – I’ve made them every December since that first magical batch from Aunt Linda, and they never fail to impress. Here’s why they’re special:

• Festive flavor explosion: That perfect marriage of rich chocolate and cool peppermint just screams holidays. The Candy Cane Kisses on top? Pure Christmas cheer in every bite.
• Softer than a snowflake: These cookies stay wonderfully soft thanks to the brown sugar and that crucial chilling step (more on that later). No dry, crumbly disappointments here!
• Easier than untangling lights: Seriously – if you can make chocolate chip cookies, you can make these. The dough comes together in minutes, and shaping them is as simple as rolling balls.
• Crowd-pleasing magic: Watch these disappear at parties! Kids adore the candy-topped cuteness, while adults appreciate the sophisticated flavor balance.

The best part? They make your whole house smell like Santa’s workshop while baking. Now that’s what I call a holiday win!

Ingredients for Chocolate Peppermint Blossoms

Gathering your ingredients is the first step to cookie magic! Here’s what you’ll need for these festive treats – and yes, every single one matters. I’ve learned the hard way that shortcuts just don’t work as well with this recipe. Let me walk you through why each ingredient plays such an important role.

• ¾ cup all-purpose flour: The backbone of our cookies. I always spoon and level mine – no scooping straight from the bag! That extra second prevents dense cookies.
• ½ cup unsweetened cocoa powder: This is where that deep chocolate flavor comes from. Go for good quality – it makes all the difference.
• 1 teaspoon baking powder: Our little leavening helper. Check it’s fresh so your blossoms get that perfect slight rise.
• ⅛ teaspoon salt: Just enough to balance the sweetness. Trust me, you’ll miss it if it’s gone.
• ½ cup unsalted butter, softened: I leave mine out for about 30 minutes before baking. It should indent slightly when pressed – too soft and your cookies will spread.
• ½ cup granulated sugar + ¼ cup light brown sugar, firmly packed: The brown sugar adds moisture – pack it tight into your measuring cup like you’re making sandcastles!
• 1 large egg, room temperature: Cold eggs can make your dough stubborn. I pop mine in warm water for 5 minutes if I forget to take it out ahead of time.
• 1 teaspoon vanilla extract: The flavor booster. Pure extract makes these taste extra special.
• 2 tablespoons milk: Just enough to bring everything together without making the dough sticky.
• ½ cup finely chopped Candy Cane Hershey’s Kisses (about 18): Chop these while cold – they’re way less messy! Tiny pieces distribute that peppermint magic throughout every bite.
• 16 Candy Cane Hershey’s Kisses, unwrapped and whole: Our beautiful toppers! Keep these in the fridge until the very last moment so they hold their shape.

See? Nothing too fancy, but each ingredient has its special job. Now let’s turn these into the most festive cookies of the season!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these Chocolate Peppermint Blossoms! Just gather these basics from your kitchen:

• Mixing bowls: One medium for dry ingredients, one large for creaming the butter and sugars
• Hand mixer: Or stand mixer if you’ve got one – saves those arm muscles!
• Baking sheets: Two standard-sized pans with room for spreading
• Parchment paper: My secret for no-stick cookies and easy cleanup

That’s it! Now let’s make some cookie magic happen.

How to Make Chocolate Peppermint Blossoms

Alright, let’s dive into the fun part – making these festive cookies! I’ll walk you through each step just like I learned from Aunt Linda, with all her little tricks sprinkled in. Grab your apron and let’s create some holiday magic together!

Step 1: Mix Dry Ingredients

First things first – let’s tackle those dry ingredients. Grab your medium mixing bowl and whisk together:

• ¾ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ⅛ teaspoon salt

Now, here’s my secret: whisk them for a good 30 seconds. You’re not just mixing – you’re aerating! This breaks up any cocoa powder lumps and ensures everything distributes evenly throughout your Chocolate Peppermint Blossoms. I always do this over the sink – trust me, cocoa powder loves to escape!

Step 2: Cream Butter and Sugars

Time for the magic base! In your large bowl, combine:

• ½ cup softened unsalted butter
• ½ cup granulated sugar
• ¼ cup packed light brown sugar

Whip these together with your hand mixer on medium speed until light and fluffy – about 2-3 minutes. This isn’t just busywork! Creaming properly creates tiny air pockets that’ll make your blossoms perfectly tender. The mixture should look pale and almost whipped when it’s ready.

Now beat in:

• 1 room temperature egg
• 1 teaspoon vanilla extract

Mix just until combined – we’re not making scrambled eggs here!

Step 3: Combine Wet and Dry Ingredients

Here’s where things get exciting! Gradually add your dry ingredients to the butter mixture, mixing on low speed. Go slow – adding it all at once will send cocoa powder flying everywhere (ask me how I know!).

Once mostly combined, drizzle in your 2 tablespoons of milk. Mix just until no flour streaks remain – overmixing makes tough cookies, and we want these Chocolate Peppermint Blossoms melt-in-your-mouth soft.

Now gently fold in your ½ cup of finely chopped Candy Cane Kisses. I use a rubber spatula for this – it’s gentler on those precious peppermint bits!

Step 4: Chill and Bake

Here comes the hardest part – patience! Cover your dough tightly and chill for at least 2 hours. I know, I know – waiting stinks! But trust me, this step prevents flat, sad cookies. The chilled dough holds its shape beautifully.

When you’re ready to bake:

1. Preheat oven to 350°F (177°C)
2. Line baking sheets with parchment paper
3. Roll dough into 1-inch balls (about 1 tablespoon each)
4. Space them 2 inches apart – they’ll spread!
5. Bake for 10-12 minutes until edges set

The cookies will look soft when they come out – that’s perfect! They’ll firm up as they cool.

Step 5: Add Kisses and Set

The grand finale! Immediately after pulling your Chocolate Peppermint Blossoms from the oven:

1. Gently press a whole Candy Cane Kiss into the center of each cookie
2. Transfer the whole baking sheet to the freezer for 10 minutes

This quick freeze sets the Kisses perfectly without letting them melt into a messy puddle. After freezing, let them finish cooling at room temperature before serving.

And there you have it – the most festive, delicious holiday cookies you’ll ever make! The smell alone will have your family racing to the kitchen.

Tips for Perfect Chocolate Peppermint Blossoms

After making these Chocolate Peppermint Blossoms more times than I can count (what can I say – my neighbors keep “checking in” around the holidays!), I’ve picked up some game-changing tricks. These little nuggets of wisdom will take your cookies from good to absolutely irresistible:

• Don’t skimp on chilling time: I know 2 hours feels like forever when you’re craving cookies, but this step is non-negotiable! The chilled dough bakes up thicker and holds those perfect blossom shapes. My trick? Make the dough right after breakfast so it’s ready by baking time.
• Room temp ingredients matter: That egg really does mix better when it’s not cold! I set mine out when I start measuring ingredients. If I forget (which happens!), a 5-minute soak in warm water does the trick.
• Watch the clock: Bake these Chocolate Peppermint Blossoms exactly 10-12 minutes – no more! They’ll look underdone when you pull them out, but those carryover minutes on the hot pan finish them perfectly.
• Chop Kisses cold: Trying to chop room temperature Kisses makes a sticky mess. Pop them in the freezer for 10 minutes first – they’ll break into perfect little pieces.
• Freeze fast: That 10-minute freezer stop after adding the Kisses? Total game-changer! It sets the chocolate before it melts everywhere, keeping those pretty swirls intact.

Follow these tips, and you’ll be the Cookie Queen (or King!) of every holiday gathering. Promise!

Variations for Chocolate Peppermint Blossoms

Want to mix things up? These Chocolate Peppermint Blossoms are wonderfully flexible! Here are my favorite twists that still keep that holiday spirit:

• White chocolate magic: Swap the Candy Cane Kisses for white chocolate peppermint ones – they look so pretty against the dark cookie!
• Extra minty kick: Add ¼ teaspoon peppermint extract to the dough if you’re a true mint lover (just don’t tell Aunt Linda I suggested it!).
• Crushed candy sprinkle: Before baking, roll dough balls in crushed candy canes for extra crunch and color.
• Double chocolate: Mix in ½ cup mini chocolate chips with the chopped Kisses for serious chocolate lovers.

No matter how you tweak them, these variations keep that festive Chocolate Peppermint Blossom charm we all love!

Storing and Freezing Instructions

These Chocolate Peppermint Blossoms disappear fast in my house, but if you somehow end up with leftovers (miracle!), here’s how to keep them fresh:

• Room temperature: Store in an airtight container with parchment between layers for up to 3 days. The Kisses will soften slightly – still delicious!
• Freeze baked cookies: Place cooled cookies in a freezer bag with parchment dividers. They’ll keep for 2 months! Thaw at room temperature for 30 minutes.
• Freeze dough balls: My secret! Roll chilled dough into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen – just add 1-2 extra minutes.

Pro tip: Hide some in the back of the freezer for emergency holiday cravings!

Nutritional Information

While we all know holiday cookies aren’t exactly health food (and really, that’s not why we make them!), I know some folks like to keep track. These Chocolate Peppermint Blossoms are definitely a special treat – think of them as edible holiday cheer!

Important note: Nutritional values can vary based on specific ingredients and brands used. The estimates below are for one cookie and include everything – the chocolatey base, those peppermint bits mixed in, and that gorgeous Candy Cane Kiss on top.

If you’re watching portions (who has that kind of willpower in December?!), I find these are rich enough that one satisfies my sweet tooth. But no judgment if you sneak a second – I won’t tell Santa!

FAQs About Chocolate Peppermint Blossoms

Over the years, I’ve gotten all sorts of questions about these Chocolate Peppermint Blossoms – and I’ve probably made every mistake possible while figuring them out! Here are the answers to the most common head-scratchers:

“Can I use regular Hershey’s Kisses instead?”
You can, but you’ll lose that special holiday peppermint zing! The Candy Cane Kisses have that perfect minty swirl inside. If you must substitute, try adding ¼ teaspoon peppermint extract to the dough and use regular Kisses – it won’t be quite the same, but still tasty.

“Why do my cookies spread too much?”
Three likely culprits: 1) Butter was too soft when creamed (should indent slightly when pressed), 2) Dough wasn’t chilled long enough (that 2-hour wait matters!), or 3) Baking sheets were too warm when you put dough on them. I always keep an extra baking sheet in the fridge to rotate!

“Can I skip chilling the dough?”
Oh honey, I wish! That chill time isn’t just for fun – it prevents flat cookies and helps the flavors develop. If you’re really pressed for time, 1 hour in the freezer can work in a pinch, but the texture won’t be quite as perfect.

“My Kisses melted everywhere – help!”
Been there! The freezer trick is key – pop the whole tray in for 10 minutes right after adding Kisses. Also make sure your cookies have cooled for 2 minutes before topping (but not longer than 5 minutes or they’ll set too much).

Remember – even “imperfect” Chocolate Peppermint Blossoms still taste amazing. The best cookies are the ones made with love (and maybe a few lessons learned along the way)!

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