Introduction

Peppermint Chocolate Blossom Cookies are a festive treat combining rich cocoa, sweet peppermint, and creamy chocolate kisses. These cookies are perfect for holiday gatherings or whenever you want a delightful chocolatey mint dessert.

The image shows a group of round chocolate cookies with a cracked texture on the surface, each cookie topped with a single white and red striped peppermint candy shaped like a teardrop standing upright in the center. Around the candy, there are small crushed peppermint pieces scattered over the cookies, adding a rough and crunchy texture with red and white colors. The cookies are thick and dark brown, placed closely together on a white plate with a thin blue rim, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened but still slightly firm
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract
2 tbsp milk
1/2 cup mini chocolate chips (optional, for extra richness)
1/2 cup crushed peppermint candies or candy canes
24 peppermint-striped chocolate kisses

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using an oven thermometer helps ensure the temperature is accurate.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed. Set aside.
Step 3: In a large bowl, use an electric mixer to beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes.
Step 4: Beat in the egg, vanilla extract, and milk until the mixture is smooth and fully combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until a dough forms. Fold in mini chocolate chips if using.
Step 6: Cover the dough and refrigerate for about 30 minutes to help cookies keep their shape while baking.
Step 7: Scoop or roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Step 8: Bake for 8 to 10 minutes, until edges are set and centers appear slightly puffed.
Step 9: While cookies bake, unwrap the peppermint-striped chocolate kisses and set aside.
Step 10: Remove cookies from oven and immediately press a chocolate kiss into the center of each cookie gently to avoid cracking.
Step 11: Sprinkle crushed peppermint candies on top of the warm cookies so they stick.
Step 12: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The chocolate kisses will soften from the heat but firm up as they cool.

Tips & Variations

Make sure the butter is softened but still a bit firm to achieve the best texture.
Chilling the dough helps prevent the cookies from spreading too much and keeps them chewy.
Use an oven thermometer to maintain a consistent baking temperature for perfect results.
For extra mint flavor, add 1/2 teaspoon peppermint extract to the wet ingredients.
Substitute crushed peppermint candies with colored sanding sugar for a different festive look.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate kisses firm, avoid refrigerating. Reheat gently in a microwave for a few seconds if you prefer warm cookies.

How to Serve

The image shows soft, round chocolate cookies with a cracked surface, each topped with a single peppermint candy shaped like a teardrop with red and white stripes. Around the candy on the top center of each cookie are crushed peppermint bits scattered, adding texture and festive color. The cookies are placed on a white plate with a blue rim, resting on a white marbled surface. The whole scene gives a cozy, homemade holiday feel with the rich dark brown of the cookies contrasting with the bright red and white peppermint candies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip adding the mini chocolate chips?

Yes, the mini chocolate chips are optional. The cookies will still be rich and flavorful without them.

How can I prevent the cookies from spreading too much?

Chilling the dough before baking and using slightly firm softened butter helps control spreading. Also, spacing the dough balls properly on the baking sheet is important.