Chocolate Peppermint Blossoms

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Get ready to experience the perfect blend of fudgy dark chocolate and refreshing peppermint with these irresistible chocolate peppermint blossoms!

Why are these cookies a must-have for your holiday baking?

  1. Easy as pie! These cookies are a breeze to whip up.
  2. Get ready for some serious chewiness!
  3. They embody the ultimate Christmas flavor: chocolate and peppermint!

Chocolate Peppermint Blossoms

Prep Time 15 minutes
Cook Time 7 minutes
Course Dessert
Servings 34 cookies


  • 1 ½ cups of all-purpose flour about 188 grams, spooned and leveled
  • ½ cup of Dutch process cocoa powder about 40 grams
  • ½ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • ¾ cup of softened unsalted butter about 168 grams
  • ¾ cup of packed light brown sugar about 165 grams
  • ¼ cup of granulated sugar about 50 grams
  • 2 egg yolks at room temperature
  • 1 teaspoon of vanilla extract
  • 34 Candy Cane Hershey Kisses frozen
  • ¼ cup of granulated sugar for rolling the dough about 50 grams


  • Unwrap 34 Candy Cane Hershey Kisses and place them in the freezer for 30 minutes.
  • Preheat your oven to 350 degrees Fahrenheit and line three baking sheets with parchment paper.
  • In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar with an electric mixer for 1-2 minutes.
  • Add the egg yolks and vanilla to the creamed mixture and mix until pale and fluffy, about 1-2 minutes.
  • Gradually add the dry ingredients to the wet ingredients and mix until well combined.
  • Scoop the dough into 34 portions using a 1 tablespoon scoop and roll them into balls.
  • Roll each dough ball in granulated sugar and place them on the prepared baking sheets about 2 inches apart.
  • Bake the cookies for 7-8 minutes (7 minutes for chewier cookies).
  • As soon as the cookies are done baking, press a frozen Candy Cane Kiss into the center of each cookie.
  • Allow the cookies to cool completely on the baking sheets until the Kiss is set.
  • Once cooled, serve and enjoy!
  • Store any leftovers in an airtight container for up to three days.


To ensure the perfect consistency of your cookies, measure your flour properly. Avoid scooping flour directly from the container; instead, spoon it into the measuring cup and level it off with the back of a knife. Alternatively, weigh your flour for precise measurements (1 cup equals 125 grams).

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