If your holiday cookie tray needs a minty showstopper, these Chocolate Peppermint Blossoms are it. Fudgy cocoa cookies meet cool peppermint in every bite, finished with a chocolate or candy cane kiss. They are simple, festive, and always the first to disappear.
Chocolate Peppermint Blossoms
Equipment
- 2 Baking Sheet
- 1 Parchment Paper for lining sheets
- 1 hand mixer or stand mixer
- 2 Mixing Bowl one large, one medium
- 1 Measuring cups and spoons
- 1 Cookie scoop 1 tablespoon size
- 1 Wire rack
Ingredients
Cookie Dough
- 1.5 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder natural or Dutch-process
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 1 tsp instant espresso powder optional, boosts chocolate flavor
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1 large egg room temperature
- 2 tbsp milk dairy or unsweetened non-dairy
- 1 tsp pure vanilla extract
- 0.5 tsp peppermint extract
For Rolling
- 0.33 cup granulated or sparkling sugar for rolling
Topping
- 30 peppermint or chocolate kisses unwrapped and chilled
Instructions
Make the Cookies
- Unwrap the kisses and refrigerate or freeze for 20 to 30 minutes to help them keep their shape. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
- In a bowl, whisk flour, cocoa, baking soda, salt, and espresso powder if using. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the bowl.
- Beat in the egg, milk, vanilla, and peppermint extract until smooth.
- Add the dry ingredients and mix on low just until no dry streaks remain. If the dough feels sticky, chill for 15 minutes to make scooping easier.
- Using a 1 tablespoon scoop, portion the dough into balls. Roll each in granulated or sparkling sugar and arrange 2 inches apart on the baking sheets. Bake 8 to 9 minutes, until the tops look set and just begin to crack. Do not overbake.
- Remove cookies from the oven and immediately press a chilled kiss into the center of each. Let cookies cool on the sheet for 5 minutes to help the chocolate set, then transfer to a rack. The kiss will soften and then firm up as the cookies cool.
Storage & Reheating
- Store airtight at room temperature up to 5 days. Freeze baked cookies up to 2 months; thaw at room temp. Freeze dough balls up to 2 months and bake from frozen at 350°F, adding 1 to 2 minutes. To refresh, warm at 300°F for 2 to 3 minutes, then cool slightly.
Notes
Why You’ll Love This Chocolate Peppermint Blossoms Recipe
- Soft, fudgy centers with a gentle peppermint lift that feels cozy and bright.
- No-fuss dough that mixes quickly and bakes in under 10 minutes.
- Kid-friendly to make and decorate, yet elegant enough for gifting.
- Make-ahead and freezer-friendly, perfect for holiday planning.
Chocolate Peppermint Blossoms Ingredients & Substitutions
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder, natural or Dutch-process
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 1 large egg, room temperature
- 2 tablespoons milk (dairy or unsweetened non-dairy)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1 teaspoon instant espresso powder (optional, boosts chocolate flavor)
- 1/3 cup granulated or sparkling sugar for rolling
- 30 peppermint or chocolate kisses, unwrapped and chilled
Simple swaps:
- Gluten free: Use a 1:1 gluten free baking flour with xanthan gum.
- Dairy free: Use plant butter and non-dairy milk. Top with dairy-free chocolate squares and a pinch of crushed candy cane.
- No peppermint extract: Use 1 teaspoon vanilla only, then finish with candy cane kisses for mint flavor.
- No kisses on hand: Use chocolate wafers, chocolate discs, or a square of dark chocolate. Add a sprinkle of crushed candy cane after setting.
Step-by-Step Instructions to Make Chocolate Peppermint Blossoms
Step 1: Chill the Kisses and Preheat
Unwrap the kisses and refrigerate or freeze for 20 to 30 minutes to help them keep their shape. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
Step 2: Whisk Dry Ingredients
In a bowl, whisk flour, cocoa, baking soda, salt, and espresso powder if using. Set aside.
Step 3: Cream Butter and Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the bowl.
Step 4: Add Egg and Flavorings
Beat in the egg, milk, vanilla, and peppermint extract until smooth.
Step 5: Combine the Dough
Add the dry ingredients and mix on low just until no dry streaks remain. If the dough feels sticky, chill for 15 minutes to make scooping easier.
Step 6: Scoop, Roll, and Bake
Using a 1 tablespoon scoop, portion the dough into balls. Roll each in granulated or sparkling sugar and arrange 2 inches apart on the baking sheets. Bake 8 to 9 minutes, until the tops look set and just begin to crack. Do not overbake.
Step 7: Press Kisses and Cool
Remove cookies from the oven and immediately press a chilled kiss into the center of each. Let cookies cool on the sheet for 5 minutes to help the chocolate set, then transfer to a rack. The kiss will soften and then firm up as the cookies cool.
Tips for Success
- Freeze or refrigerate the kisses before baking to help them hold their shape.
- Measure flour correctly. Fluff, spoon, and level for accuracy and tender cookies.
- Do not overbake. Pull cookies when they are just set for soft, fudgy centers.
- Uniform size equals even baking. A small cookie scoop keeps things consistent.
- Cool completely before storing so the chocolate sets cleanly.
Variations of Chocolate Peppermint Blossoms
- Mocha Blossoms: Add 2 teaspoons espresso powder and top with dark chocolate kisses.
- Double Peppermint: Stir 1/3 cup finely crushed candy cane into the dough and top with candy cane kisses.
- White Chocolate Drizzle: Skip the kiss and drizzle cooled cookies with melted white chocolate, then sprinkle crushed candy cane.
- Salted Dark Chocolate: Press a dark chocolate square into each cookie and finish with flaky sea salt.
- Gluten Free or Dairy Free: Use the swaps noted above for a festive inclusive cookie plate.
Serving Suggestions: What to Pair with Chocolate Peppermint Blossoms
- Hot cocoa or peppermint mocha for a cozy pairing.
- Vanilla ice cream for a simple dessert plate.
- Espresso or strong coffee to balance the sweetness.
- A holiday cookie board with citrus shortbread and gingerbread for contrast.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container up to 5 days. Layer with parchment so the chocolate tops do not smudge.
- Freeze baked cookies: Freeze flat, then transfer to a bag for up to 2 months. Thaw at room temp in a single layer.
- Freeze dough: Scoop and freeze raw dough balls up to 2 months. Bake from frozen at 350°F, adding 1 to 2 minutes.
- Refresh: If desired, warm on a sheet at 300°F for 2 to 3 minutes, then cool slightly before serving.
Memories Made Around the Table
Every December, I let the kids roll the dough in sparkling sugar while I unwrap the kisses. By the time the first tray cools, little hands are already reaching for the prettiest cookie. It is our unofficial start to the season.
FAQs
Do I need to chill the dough? Not required, but a quick 15 minute chill makes rolling cleaner and helps the cookies keep their shape.
How do I keep the kisses from melting or slumping? Chill or freeze the candies before baking and press them in immediately after the cookies come out. Let the cookies cool on the sheet for 5 minutes so the chocolate can set.
Can I make these ahead for a cookie swap? Yes. Bake up to 2 days ahead and store airtight, or freeze up to 2 months. They thaw beautifully at room temperature.
Can I use Dutch-process cocoa? Yes. Either natural or Dutch-process works here since the leavener is baking soda and there is enough acidity in the dough to balance.
How do I make them mintier without overpowering? Increase peppermint extract to 3/4 teaspoon maximum, or keep the extract as written and use candy cane kisses on top.
Final Thoughts
Chocolate Peppermint Blossoms bring that classic bakery look with an easy home-baked heart. Bake a batch, share a few, and watch them sparkle on your holiday tray.