You know that feeling when the first really cold day hits? All of a sudden, all you want is a warm blanket, a holiday movie, and a cookie that tastes like December. I’ve been chasing that perfect holiday cookie for years, and let me tell you, I finally found it.
This is the one. The Peppermint Chocolate Blossom Cookie. It’s rich, it’s fudgy, and it has that perfect little peppermint crunch that just screams festive. I’m going to walk you through exactly how to make them so they turn out perfect every single time, I promise. Forget those dry, crumbly cookies from the store. We’re making something special today.
What You’ll Need
Getting your ingredients ready beforehand is my secret to a stress-free baking day. It’s what we call “mise en place” in the restaurant world, which is just a fancy way of saying “get your stuff together.” It makes everything go so much smoother.
Here’s a quick look at what we’ll be using for the cookie dough. Don’t worry, it’s mostly stuff you probably already have.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking soda | 1 ½ tsp |
| Salt | ½ tsp |
| Unsalted butter | 1 ½ cups (3 sticks) |
| Granulated sugar | 1 cup |
| Light brown sugar | 1 cup, packed |
| Large eggs | 2 |
| Vanilla extract | 2 tsp |
| Peppermint extract | 1 tsp |
And for the best part—the peppermint candy coating and the chocolate center. This is what makes them look so good on a Christmas cookie platter.
| Ingredient | Amount |
|---|---|
| Granulated sugar | ½ cup (for rolling) |
| Crushed candy canes | ½ cup |
| Chocolate Kisses | Approx. 48 pieces |
A quick note on the butter: make sure it’s actually softened to room temperature. If you press it with your finger, it should make an indent easily but not feel greasy or melted. If it’s too cold, your sugars won’t mix in right. If it’s too melty, your cookies will spread out and get flat in the oven. Leave it on the counter for about an hour before you start—that’s usually perfect.
The Tools for the Job
You don’t need a professional kitchen setup for these, just a few basic tools. Having the right equipment makes the process so much easier and way more fun.
- Electric Mixer: A stand mixer with a paddle attachment is great, but a hand mixer works just fine, too.
- Mixing Bowls: You’ll need a large one for your main dough and a medium one for the dry ingredients.
- Whisk & Spatula: A whisk for the dry stuff and a good rubber spatula for scraping the bowl. Don’t leave any of that delicious dough behind.
- Measuring Cups & Spoons: Baking is a science, so getting the amounts right is pretty important.
- Cookie Scoop: A 1-tablespoon cookie scoop is your best friend for getting cookies that are all the same size. This means they’ll bake evenly.
- Baking Sheets: Two large ones are ideal so you can have one batch ready to go while another is in the oven.
- Parchment Paper: This is non-negotiable for me. It stops the cookies from sticking and makes cleanup a breeze.
- Ziplock Bag & Rolling Pin: The best way to crush your candy canes without sending tiny shards of mint flying all over your kitchen.
Step-by-Step: Let’s Make Some Cookies
Alright, are you ready? We’re going to go step-by-step, and I’ll be right here with you. Just follow along, and you’ll be pulling perfect cookies out of the oven in no time.
Step 1: Mix Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Whisking them first helps make sure everything is evenly distributed, so you don’t get a random salty bite. Set this bowl aside.
Step 2: Cream the Butter and Sugars
In your big mixing bowl, beat the softened butter with both the granulated sugar and the packed light brown sugar. Start on a low speed and then bump it up to medium-high. You want to let this go for about 3-4 minutes, until it’s light and fluffy. It should look noticeably paler in color. (This step adds tiny air pockets that make the cookies tender).
Step 3: Add the Eggs and Extracts
Add the eggs one at a time, mixing well after each one. Scrape down the sides of the bowl with your spatula to make sure it’s all getting mixed in. After the eggs are in, mix in the vanilla extract and the peppermint extract. Your kitchen is about to start smelling amazing.
Step 4: Combine Wet and Dry
Turn your mixer down to its lowest speed. Slowly add your flour mixture to the butter mixture, about a third at a time. Mix only until the flour is just combined. (If you overmix here, your cookies can get tough, and nobody wants a tough cookie). The dough will be thick and fudgy.
Step 5: Chill The Dough (Don’t Skip This!)
Cover the bowl with plastic wrap and put it in the refrigerator for at least one hour. You can even leave it in there for up to 3 days. Chilling the dough is so important because it solidifies the butter, which keeps the cookies from spreading too much in the oven.
Step 6: Get Your Toppings Ready
While the dough is chilling, unwrap all your Chocolate Kisses. You want them ready to go the second the cookies come out of the oven. In a small, shallow bowl, mix the ½ cup of sugar and the ½ cup of crushed candy canes. This is what you’ll roll the dough balls in.
Step 7: Preheat and Prep
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This is a good time to get excited.
Step 8: Scoop and Roll
Take the chilled dough out of the fridge. Use a 1-tablespoon cookie scoop to make uniform balls of dough. Roll each ball between your hands to make it smooth, then roll it in the candy cane sugar mixture until it’s fully coated. Place the dough balls about 2 inches apart on your prepared baking sheets.
Step 9: Bake!
Bake for 9-11 minutes. The cookies will look a little puffy and the edges will be set, but the centers will still look a tiny bit soft. That’s what you want. Don’t overbake them.
Step 10: The Final Touch
As soon as you pull the baking sheet out of the oven, immediately press one Chocolate Kiss into the center of each cookie. The cookie will crackle a bit around the edges—that’s the signature look of a blossom cookie. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
Pro Tips from a Real Kitchen
Over the years, I’ve made every mistake in the book so you don’t have to. Here are a few little tricks that take these cookies from good to “oh-my-gosh-I-need-this-recipe.”
- The Candy Cane Trick. Crushing candy canes can be a mess. Put them in a sturdy ziplock bag, seal it with most of the air pushed out, and then gently whack it with a rolling pin or the flat side of a meat mallet. You want some fine powder and some small chunks for the best texture.
- Don’t Press Too Hard. When you push the chocolate kiss into the hot cookie, do it gently but firmly. You just want to press it down until it’s secure. If you press too hard, you can flatten the whole cookie.
- The Cocoa Powder Matters. For a really rich, deep chocolate flavor, use Dutch-processed cocoa powder. It has a smoother, less bitter taste than natural cocoa powder and gives the cookies that beautiful dark color. It’s a small change that makes a big difference.
- The “Scoop, Then Chill” Method. If you have extra time, here’s a next-level tip. After you make the dough, scoop it into balls first, place them on a parchment-lined tray, and then chill them. A colder, firmer dough ball spreads even less, giving you a thicker, chewier cookie.
Substitutions and Fun Variations
One of the best things about baking is making a recipe your own. If you need to swap something out or just want to get creative, here are a few ideas that work really well with this recipe.
- For the Chocolate Kiss: You can use any kind of chocolate candy you like. Hershey’s Hugs (the white and milk chocolate striped ones) look beautiful, or you could use a mini peanut butter cup for a totally different flavor combo. A Rolo would give you a delicious caramel center, too.
- Gluten-Free Version: To make these gluten-free, you can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum. The texture will be slightly different, but still delicious.
- Different Extracts: Not a huge peppermint fan? Try using almond extract or even a little orange extract in the dough for a different holiday flavor. Chocolate and orange is such a classic combination.
| For This Ingredient | Try This Substitute |
|---|---|
| Chocolate Kisses | Mini Peanut Butter Cups |
| Peppermint Extract | Vanilla or Almond Extract |
| All-purpose flour | 1-to-1 GF Baking Flour |
| Unsalted Butter | Salted butter (reduce salt to ¼ tsp) |
Make-Ahead & Storage Magic
The holidays are a busy time, so anything you can do ahead of time is a win. Luckily, this cookie dough is perfect for making in advance.
Making the Dough Ahead:
You can make the cookie dough and store it in the fridge for up to 3 days. Just keep it tightly covered. You can also freeze the dough. Scoop the dough into balls, roll them in the candy cane sugar, and place them on a baking sheet. Freeze them for about an hour until they’re solid, then transfer them to a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to bake, you can bake them straight from frozen; just add 2-3 extra minutes to the baking time.
Storing Baked Cookies:
Once the cookies are completely cool, store them in an airtight container at room temperature. They will stay fresh for up to a week. I find they taste best in the first 3-4 days. You can also freeze the baked cookies for up to 3 months. Just thaw them on the counter for an hour or so before serving.
Frequently Asked Questions (FAQ)
Here are some questions I get asked all the time. Hopefully, these help you out!
Q1. My cookies spread out and got really flat. What did I do wrong?
Ans: This is almost always because the dough wasn’t cold enough. Chilling the dough is super important. It could also be that your butter was too soft or melted when you started.
Q2. Why did my Chocolate Kisses melt into a puddle?
Ans: You might have waited too long to press them into the cookies. You need to do it right when they come out of the oven. The residual heat from the cookie will melt the bottom just enough to stick without turning the whole thing into a mess.
Q3. Can I use peppermint oil instead of peppermint extract?
Ans: You can, but be very, very careful. Peppermint oil is much more potent than extract. You would only need a few drops. I’d stick with extract if you can, just to be safe.
Q4. My candy cane bits melted and got sticky in the oven. How do I prevent that?
Ans: A little bit of melting is normal, but if it’s a lot, it might be because the pieces were too small and powdery. Try to have a mix of small chunks and powder when you crush your candy canes.
Wrapping Up
See? You did it. You now have a batch of the most delicious, festive, and impressive-looking cookies that are actually so easy to make. These are perfect for holiday parties, cookie exchanges, or just for you to enjoy on a quiet night at home.
Baking should be fun, not stressful. I hope this recipe brings a little bit of joy and a lot of yummy smells to your kitchen. If you make these, I would absolutely love to hear about it. Leave a comment below and tell me how they turned out, or if you tried any fun variations! Happy baking.
