Introduction

Chocolate Peppermint Blossoms are fudgy, chewy dark chocolate cookies topped with festive white chocolate peppermint Hershey Kisses. Perfect for holiday baking, these treats combine rich cocoa flavor with a refreshing peppermint center.

The image shows close-up soft chocolate cookies with a dark, almost black color covered in a sprinkle of granulated sugar. Each cookie has a white and red striped peppermint candy piece placed in the center, slightly pressed into the soft cookie, with red stripes curving around the white base giving a festive look. The cookies are laid out closely on a white marbled surface, highlighting their dark texture and the contrast of the bright peppermint candies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Unwrap the Candy Cane Hershey Kisses and place them in the freezer for 30 minutes to keep their shape during baking.
Step 2: Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper. Set aside.
Step 3: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt until evenly combined.
Step 4: In a large bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer for 1-2 minutes until light and fluffy.
Step 5: Add the egg yolks and vanilla to the butter mixture and mix until pale and fluffy, about 1-2 minutes.
Step 6: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Step 7: Scoop the dough using a 1 tablespoon scoop and roll into balls. Roll each ball in granulated sugar to coat, then place them about 2 inches apart on the prepared baking sheets.
Step 8: Bake the cookies for 7-8 minutes. For chewier cookies, aim for 7 minutes.
Step 9: Immediately after removing from the oven, press a frozen Candy Cane Kiss into the center of each cookie.
Step 10: Allow the cookies to cool completely on the baking sheets before transferring. This helps the kisses set firmly and keeps their shape.

Tips & Variations

Measure your flour properly by spooning it into the measuring cup and leveling with a knife, or better yet, weigh it (1 cup = 125 grams) to avoid dense cookies.
Freeze the peppermint Kisses before pressing them into cookies—this prevents them from melting and losing shape during baking.
You can substitute Candy Cane Hershey Kisses with regular milk chocolate, dark chocolate, sugar cookie, or cookies & creme Kisses if you prefer.
For gluten-free options, try using a 1:1 gluten-free flour blend without additional adjustments.

Storage

Store cookies in an airtight container at room temperature for up to three days. For longer storage, freeze the cookies without the Hershey Kisses for up to two weeks. After baking, press the kisses into the cookies once thawed. Reheat gently if desired, but they’re delicious at room temperature.

How to Serve

The image shows round cookies with a dark brown almost black base that looks soft and slightly cracked. Each cookie is dusted lightly with sugar giving a frosted look. On top of each cookie, there is a swirl of white candy with red stripes that looks smooth and glossy, positioned right in the middle. The cookies are placed close to each other on a white marbled surface, creating a contrast between the dark cookie and the bright candy on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I store the cookies?

Keep the cookies in an airtight container for up to three days at room temperature. You can also freeze them (without the kisses) for up to two weeks and add the kisses after baking.

Do I have to use peppermint kisses?

No, you can use regular milk chocolate Hershey Kisses or other flavors like dark chocolate, sugar cookie, or cookies & creme. They all work well and change the cookie’s flavor profile slightly.