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Chocolate Peppermint Blossoms
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4.17 from 12 votes

Chocolate Peppermint Blossoms

Chocolate Peppermint Blossoms are a soft, chewy chocolate cookie topped with white peppermint candy kisses.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Cookies
Keyword: Christmas, cookies, dessert, Holiday recipe
Servings: 48 cookies
Calories: 90kcal
Author: Jess Smith via Inquiring Chef

Equipment

  • Half Sheet Pan
  • standing mixer
  • Parchment Paper

Ingredients

  • 48 Hershey’s Kisses (preferably Candy Cane Flavored, but any type will work)
  • 2 ¼ cups All-Purpose Flour
  • cup Unsweetened Cocoa Powder (see note)
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ½ cup (1 stick) Unsalted Butter, softened
  • ¾ cup Granulated Sugar plus more for rolling
  • ¾ cup Light Brown Sugar
  • 1 tsp Pure Vanilla Extract
  • 2 Eggs
  • 1 Tbsp Milk (any type)

Instructions

  • Remove Hershey’s kisses from wrappers. Do this a few days ahead and store them at room temperature or unwrap them weeks ahead and freeze them for up to 6 months. (This is a great job for kids!)
  • Spray a sheet pan with nonstick cooking spray (or use parchment paper or a Silpat Baking Mat).
  • In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • Using a standing mixer or hand mixer, beat butter until smooth. Add both sugars and beat on high until light and fluffy.
  • Add vanilla extract, eggs, and milk and mix on high until smooth.
  • Add dry ingredients and mix on low until combined.
  • Refrigerate dough for 30 minutes (this will make it easier to roll).
  • Heat oven to 350 degrees F.
  • Fill a shallow bowl with sugar (you'll probably need about half a cup). Roll dough into 1 inch balls and then roll in sugar to coat. (Note: be sure to keep these small so that you have a good ratio of cookie to Hershey’s Kiss in the finished cookie).
  • Place cookies on prepared sheet pan, leaving a couple inches between each.
  • Bake until cookies are just barely set (they will still look very soft), 9 to 10 minutes.
  • As soon as cookies come out of the oven, gently press a Hershey’s kiss into the top of each cookie.
  • Let cool on sheet pan for a couple minutes before transferring them to a wire rack to cool completely.

Notes

I have been loving Hershey’s Special Dark Cocoa. It has a darker color and richer flavor than regular unsweetened cocoa powder. Any unsweetened cocoa powder will work, but this one has a leg up than others in my opinion.
These freeze well! Unwrap the Hershey’s kisses and form the cookie dough balls. Freeze them in separate plastic zip-top bags. Bake straight from the freezer, according to directions above, but bake for 1 to 2 minutes longer.

Nutrition

Calories: 90kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 59mg | Potassium: 22mg | Fiber: 1g | Sugar: 9g | Vitamin A: 69IU | Calcium: 16mg | Iron: 1mg