You know that feeling when you need a perfect holiday cookie? Something that looks fancy but, between us, is secretly super easy. I have those moments all the time, especially when a last-minute party pops up.
This is that cookie. I’m going to show you how to make these Peppermint Chocolate Blossom Cookies that taste like winter in the best possible way. They’re soft, chewy, and have that perfect minty-chocolate thing going on.
Honestly, people will think you spent all day in the kitchen. We’ll keep it our little secret that you didn’t.
What You’ll Need
Getting your ingredients ready first is a game-changer. I learned that the hard way a long time ago in a busy kitchen. It’s what the pros call “mise en place,” but I just call it “not panicking later.”
Here’s everything for the cookie dough itself. It’s mostly stuff you probably already have.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | ¾ cup |
| Light brown sugar (packed) | ½ cup |
| Large egg | 1 |
| Vanilla extract | 2 tsp |
| Peppermint extract | ½ tsp |
And for the fun part—the topping and rolling. This is what makes them look so good.
| Ingredient | Amount |
|---|---|
| Granulated sugar (for rolling) | ½ cup |
| Peppermint Hershey’s Kisses | 36 (unwrapped) |
A quick note on the butter: make sure it’s actually softened, not melted. Just leave it on the counter for an hour or so. If you poke it and your finger leaves an indent, it’s ready. Melted butter will make your cookies spread into flat, sad pancakes.
Pro Tips from My Kitchen
I’ve made thousands of cookies over the years, and I’ve made every mistake you can think of. So, let me save you some trouble with a few tricks I’ve picked up.
1. Don’t Skip the Chill Time.
I know, I know. You want cookies now. But chilling the dough for at least 30 minutes is a huge deal. It helps the butter firm up, which means your cookies won’t spread out too much in the oven. It also lets the flavors hang out and get to know each other, making for a tastier cookie. Trust me on this one.
2. The Double Sugar Roll.
This is my favorite little trick for cookies like this. Roll the dough ball in the sugar once, then roll it again. This creates a thicker, crunchier sugar crust on the outside that cracks perfectly when you press the kiss in. It’s a tiny step that makes a big difference in how they look and feel.
3. The Timing of the Kiss is Everything.
You have to press the peppermint kiss into the cookie the second it comes out of the oven. The cookie is still super soft and puffy then. If you wait even a minute, the cookie will start to set, and you’ll get cracks all around the kiss. Do it right away, and the chocolate will melt just enough to stick without turning into a puddle.
Tools You’ll Need
You don’t need a bunch of fancy stuff for this recipe. A good baker is really just someone with a few reliable tools.
| Tool | Purpose |
|---|---|
| Mixing Bowls | One for dry, one for wet |
| Electric Hand Mixer | Or a stand mixer |
| Measuring Cups & Spoons | For accuracy |
| Baking Sheets | Two is ideal |
| Parchment Paper | No sticking, easy cleanup |
| Cookie Scoop (1-tbsp) | For uniform cookies |
Using a cookie scoop is a simple way to make all your cookies the same size. That means they all bake evenly. If you don’t have one, a regular tablespoon will work just fine.
Substitutions and Fun Variations
Sometimes you don’t have exactly what a recipe calls for, or you just want to get creative. I get it. Cooking should be fun, not a strict set of rules.
Get Creative with the Topping:
- Different Kisses: Don’t have peppermint ones? Use milk chocolate, dark chocolate, or even caramel-filled kisses. The cherry cordial ones are amazing around the holidays, too.
- Mini Peanut Butter Cups: A chocolate and peanut butter combo is always a winner. Just press a mini unwrapped peanut butter cup in the center instead.
- Rolo Candies: For a gooey caramel center, a Rolo candy is fantastic.
Switch Up the Dough:
- Add Some Crunch: Mix in ½ cup of finely crushed candy canes or peppermint crunch baking bits right into the dough for extra texture and minty flavor.
- Make it Spicy: Add a pinch of cinnamon or a tiny dash of cayenne pepper to the cocoa powder. It gives the chocolate a nice, warm background flavor that’s really interesting with the mint.
- Gluten-Free Version: You can swap the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. I’ve had good luck with the one from Bob’s Red Mill.
Making These Cookies Ahead of Time
Life gets busy, especially around the holidays. The good news is that this cookie dough is perfect for making ahead.
You can make the dough, cover the bowl tightly with plastic wrap, and keep it in the fridge for up to 3 days. When you’re ready to bake, just let it sit on the counter for about 15 minutes to soften up slightly before you scoop and roll.
You can also freeze the dough. Roll the dough into balls (don’t roll them in sugar yet), place them on a baking sheet, and freeze until solid. Then, toss the frozen dough balls into a freezer bag. They’ll last for up to 3 months. When you want cookies, just pull out as many as you need, roll them in sugar while frozen, and add an extra minute or two to the baking time.
Step-by-Step: Let’s Bake Some Cookies
Alright, let’s get our hands dirty. This is the fun part. Just follow along, and you’ll be fine.
Step 1: Get Your Oven and Pans Ready
First things first, move an oven rack to the middle position and preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This stuff is my best friend for easy cleanup.
Step 2: Mix the Dry Stuff
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking is better than stirring here because it breaks up any clumps in the cocoa powder. Set that bowl aside.
Step 3: Cream the Butter and Sugars
In a larger bowl, using an electric hand mixer or a stand mixer, beat the softened butter with the granulated sugar and brown sugar until it’s light and fluffy. This should take about 2-3 minutes. Don’t rush this step—this is where you’re whipping air into the dough, which makes the cookies tender.
Step 4: Add the Wet Ingredients
Add the egg, vanilla extract, and peppermint extract to the butter mixture. Beat it on medium speed until everything is just combined. Scrape down the sides of the bowl with a spatula to make sure it’s all mixed in.
Step 5: Combine Wet and Dry
Now, add the dry flour mixture to the wet butter mixture. Mix on low speed until it’s just barely combined. Be careful not to overmix here! Overmixing develops the gluten in the flour and can make your cookies tough instead of soft and chewy.
Step 6: Chill the Dough
Cover the bowl with plastic wrap and pop it in the refrigerator for at least 30 minutes. An hour is even better if you have the time. The dough will be much easier to handle once it’s chilled.
Step 7: Scoop and Roll
Pour that extra ½ cup of granulated sugar into a small, shallow bowl. Use a 1-tablespoon cookie scoop to portion out the dough. Roll each portion into a smooth ball between your hands, then roll it generously in the sugar.
Step 8: Time to Bake
Place the sugar-coated dough balls about 2 inches apart on your prepared baking sheets. Bake for 9-11 minutes. The cookies should look a little puffy and the edges should be set. They might look slightly underdone in the very center, and that’s exactly what you want for a soft cookie.
Step 9: The Final Touch
As soon as you pull the baking sheets out of the oven, immediately press one peppermint kiss into the center of each cookie. Press down just enough so the cookie cracks a little around the edges. It’s so satisfying to watch.
Step 10: Cool Down
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. This gives them a chance to set up so they don’t fall apart when you move them.
Leftovers and Storage
If you actually have any leftovers, you’ll want to store them right so they stay soft.
Just place the completely cooled cookies in an airtight container. They’ll stay fresh at room temperature for up to 5 days. I sometimes like to stick a slice of sandwich bread in the container with them—it sounds weird, but the cookies will absorb moisture from the bread and stay extra soft. Just swap out the bread every couple of days.
Frequently Asked Questions
Here are some questions I get asked all the time. Hopefully, these help you out.
Q1. Why did my cookies spread out so much and get flat?
Ans: This usually happens for two reasons: your butter was too soft (or melted), or you skipped chilling the dough. Chilling is the best way to prevent spreading.
Q2. Can I make these without an electric mixer?
Ans: You totally can, it’ll just be a good arm workout. Make sure your butter is very soft, and use a sturdy wooden spoon or spatula to cream the butter and sugar together.
Q3. My Hershey’s Kisses melted completely. What did I do wrong?
Ans: You probably pressed them into the cookies while they were still baking in the oven, or your oven runs really hot. Make sure you wait until the cookies are fully out of the oven before adding the kiss.
Q4. Can I freeze the baked cookies?
Ans: Yep! Let them cool completely, then place them in a single layer in a freezer-safe container or bag. They’ll be good for about 2 months. Just let them thaw on the counter for an hour or so before eating.
Wrapping Up
See? That wasn’t so bad. You just made some seriously impressive cookies that are perfect for pretty much any occasion. That first bite of a warm, soft chocolate cookie with that melty peppermint center is just so good.
Now it’s your turn. Give this recipe a try and let me know how it goes. Drop a comment below with your experience or any questions you have. I love hearing about what’s happening in your kitchens. Happy baking
