These chocolate peppermint blossom cookies are super fudgy and chewy chocolate cookies that have a Hershey's peppermint kiss in the center. They are perfect for the holiday season and a must-have for any cookie exchange!
These chocolate peppermint blossoms are now some of my favorite Christmas cookies to make. The cookies have a rich, dark chocolate flavor that tastes like a brownie.
The peppermint kisses in the center compliments the chocolate flavor so well and will have you tasting Christmas with each and every bite!
Looking for more chocolate desserts? Then check out these: chocolate peppermint donuts, hot cocoa fudge, and chocolate pop tarts.
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Why You'll Love These Cookies
- They have a rich chocolate flavor.
- They're soft and chewy.
- Both peppermint and chocolate are tasted with every bite.
- Before baking they're rolled in granulated sugar.
- They're topped with peppermint Hershey's kisses!
Just like with classic peanut butter blossom cookies, these chocolate blossom cookies are rolled in sugar. It adds just a touch of crunchiness and makes the cookies look so pretty.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Cocoa Powder: I used dutch processed cocoa powder for these cookies.
- Corn Starch: Helps the cookies to be soft, tender, and thicker.
- Eggs: Two large eggs are needed for the cookie dough.
- Candy Cane Kisses: These are the white and red peppermint Hershey Kisses you can find at the grocery store during Christmas time. If you can't find them or don't prefer them, you can use regular Hershey Kisses too.
Instructions
Here are the step by step instructions on how to make these chocolate peppermint cookies.
Step 1: Hershey's candy cane kisses. Unwrap 24 Hershey kisses and place them in the freezer on a plate.
Step 2: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.
Step 3: Dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, corn starch, salt, and baking soda. Set aside.
Step 4: Wet ingredients. In a large bowl, whisk together the melted butter, white sugar, brown sugar, eggs, and vanilla extract until fully combined.
Step 5: Combine the ingredients. Add the flour mixture and use a rubber spatula to mix together until combined.
Step 6: Scoop the dough. Use a small cookie scoop and roll into balls. Roll each ball in sugar and place onto the prepared baking sheet.
Step 7: Bake. Bake the cookies for 7-9 minutes. Once removed from the oven, wait 2-3 minutes before pressing a frozen Hershey kiss into the center of each cookie.
Then allow the cookies to cool for 10 minutes before transferring them over to a wire rack to finish cooling.
See the recipe card below for the complete measurements and thorough instructions.
Storage Tips
Keep any leftover cookies in an airtight container at room temperature for up to 7 days.
Expert Baking Tips
- Cookie Sheet: I recommend this specific baking sheet. Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: Use a smaller cookie scoop. I used my #50 which is about 1.5 tablespoons. I'd recommend using one that's as small as 1 tablespoon and as big as 1.5 tablespoons.
- Cookie Dough Balls: Use a cookie scoop to scoop out the dough. Then roll it into a ball using your hands and roll in the sugar.
- Hershey's Kiss: Freeze the Hershey Kisses before you start making the cookie dough. This helps for the candies to keep their shape and not melt once placed onto the baked cookies.
Recipe FAQs
Dutch cocoa powder has a richer and darker chocolate flavor whereas natural cocoa powder offers a milder chocolate flavor. Both are delicious and can be used in this recipe. I personally used Hershey's dark chocolate cocoa powder which is dutch.
Nope! Feel free to use any flavor of Hershey Kisses you prefer.
If you want the dough to have a peppermint flavor, add ¼ teaspoon of peppermint extract to the wet ingredients.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Christmas Cookie Recipes
📖 Recipe
Chocolate Peppermint Blossom Cookies
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients:
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder, dutch process
- 1 ½ teaspoons corn starch
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter, melted and cooled
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 24 Hershey's Candy Cane Kisses, frozen
- ½ cup sugar, for rolling the dough
Instructions:
- Unwrap 24 Hershey's Candy Cane Kisses and place them in the freezer on a plate.
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- In a medium bowl, whisk together the flour, cocoa powder, corn starch, salt, and baking soda. Set aside.
- In a large bowl, whisk together the melted and cooled butter, sugar, brown sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a silicone spatula to mix into the wet ingredients until combined (the dough will look similar to brownie batter).
- Use a tablespoon cookie scoop (I used my #50 which is 1.5 tablespoons) to scoop and roll the dough into 24 balls. Roll each dough ball into the sugar and arrange on the baking sheets, about 2 inches apart.
- Bake the cookies for 7-9 minutes. Once removed from the oven, wait 2-3 minutes before pressing a frozen Hershey kiss into the center of each cookie. Then allow the cookies to cool for 10 minutes before transferring them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
- Cookie Sheet: I recommend this specific baking sheet. Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: Use a smaller cookie scoop. I used my #50 which is about 1.5 tablespoons. I'd recommend using one that's as small as 1 tablespoon and as big as 1.5 tablespoons.
- Cookie Dough Balls: Use a cookie scoop to scoop out the dough. Then roll it into a ball using your hands and roll in the sugar.
- Hershey's Kiss: Freeze the Hershey Kisses before you start making the cookie dough. This helps for the candies to keep their shape and not melt once placed onto the baked cookies.
My family really enjoyed making these cookies this past Christmas. Super easy to make and there were never any leftover.