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Peppermint Chocolate Blossom Cookies Recipe

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4.5 from 75 reviews

These Peppermint Chocolate Blossom Cookies combine a rich cocoa cookie base with a festive twist of peppermint. Soft, chocolaty cookies are topped with a peppermint-striped chocolate kiss and sprinkled with crushed peppermint candies, making them perfect for holiday celebrations or any time you crave a delightful minty chocolate treat.

Ingredients

Scale

For the Cookies

  • 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)

For the Topping

  • 1/2 cup crushed peppermint candies or candy canes
  • 24 peppermint-striped chocolate kisses

Instructions

  1. Preheat the Oven: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper. Use an oven thermometer if available to ensure the temperature is accurate.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed. Set aside.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened but still slightly firm butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, and milk until the mixture is smooth and fully combined.
  5. Mix in Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring just until a dough forms. Fold in the mini chocolate chips if using.
  6. Chill the Dough: Cover and refrigerate the dough for about 30 minutes to help the cookies maintain their shape during baking.
  7. Shape the Dough: After chilling, scoop the dough using a small cookie scoop or roll into 1-inch balls. Place them on prepared baking sheets spaced about 2 inches apart.
  8. Bake the Cookies: Bake for 8 to 10 minutes until edges are set and centers are slightly puffed but still soft. Avoid overbaking, as cookies will firm up while cooling.
  9. Prepare the Kisses: While cookies bake, unwrap the peppermint-striped chocolate kisses and set aside.
  10. Add the Kisses: Immediately after removing the cookies from the oven, press one chocolate kiss into the center of each cookie gently to avoid cracking.
  11. Add Peppermint Topping: While the cookies are still warm, sprinkle crushed peppermint candies over the tops so they stick to the soft surface.
  12. Cool the Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Kisses will soften from heat but firm up as cookies cool.

Notes

  • Ensure butter is softened but still slightly firm for best creaming results.
  • Chilling the dough controls spreading and improves texture.
  • Use an oven thermometer to maintain consistent oven temperature.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Mini chocolate chips are optional but add extra richness.

Keywords: peppermint chocolate cookies, chocolate blossom cookies, holiday cookies, peppermint cookies, chocolate kisses cookies

Find it online: https://liamjayne.com/peppermint-chocolate-blossom-cookies-recipe/