Chocolate Peppermint Blossoms – A Festive, Minty Cookie Favorite

These cookies taste like the holidays in one bite: rich chocolate, cool peppermint, and that signature candy kiss on top. They’re easy to make, kid-friendly, and perfect for cookie swaps or cozy nights in. You’ll get a soft, fudgy center with a hint of crunch on the outside—especially if you roll them in sugar.

If you love classic blossom cookies but want a seasonal twist, this is your new go-to. Let’s make a batch that looks as good as it tastes.

What Makes This Special

Chocolate peppermint blossoms take the classic peanut butter blossom format and trade the nutty flavor for deep chocolate and fresh mint. The dough is soft and cocoa-rich, with peppermint extract lifting the flavor without overpowering it.

A striped peppermint candy kiss on top gives that iconic look and a creamy finish as it softens into the warm cookie. It’s a festive cookie that’s simple enough for weeknights but pretty enough for parties.

Shopping List

• All-purpose flour (2 cups)
• Unsweetened cocoa powder (1/2 cup, Dutch-process or natural)
• Baking soda (1 teaspoon)
• Fine salt (1/2 teaspoon)
• Unsalted butter (1/2 cup, softened)
• Granulated sugar (3/4 cup, plus extra for rolling)
• Packed light brown sugar (1/2 cup)
• Large egg (1)
• Whole milk (2 tablespoons; or use cream for richer cookies)
• Pure vanilla extract (1 teaspoon)
• Peppermint extract (1/2 teaspoon; adjust to taste)
• Candy cane or peppermint candy kisses (about 36, unwrapped)
• Optional for rolling: coarse sanding sugar or crushed candy canes

Instructions

1. Prep and preheat: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.

   Unwrap the peppermint kisses and place them in the freezer while you make the dough—this helps them hold their shape on the hot cookies.

2. Whisk dry ingredients: In a medium bowl, whisk flour, cocoa powder, baking soda, and salt until evenly combined.
3. Cream the butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2–3 minutes.
4. Add wet ingredients: Beat in the egg, then the milk, vanilla, and peppermint extract. Scrape the bowl so everything blends smoothly.
5. Combine: Add the dry ingredients to the wet in two additions, mixing on low until just combined. The dough should be soft but not sticky.

   If it’s too sticky, chill for 15 minutes.

6. Shape: Scoop tablespoon-size portions and roll into 1-inch balls. Roll each ball in granulated sugar (or a mix of sugar and crushed candy cane for extra crunch).
7. Bake: Arrange dough balls 2 inches apart on prepared sheets. Bake 8–10 minutes, until the tops look set and slightly crackly.

   The centers should still be soft.

8. Top with kisses: Remove from oven and immediately press a frozen peppermint kiss into the center of each cookie. The edges will crack a bit—that’s perfect.
9. Set: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Allow the kisses to firm up at room temperature (about 30–45 minutes) before stacking.
10. Serve: Enjoy once the chocolate has set, or eat warm if you like a melty center.

Keeping It Fresh

• Room temperature: Store in an airtight container for 4–5 days.

  Slip in a slice of bread to keep them soft.

• Freezing baked cookies: Freeze in a single layer until solid, then transfer to a freezer bag. Keep up to 2 months. Thaw uncovered at room temp to avoid condensation.
• Freezing dough: Roll dough into balls (without sugar), freeze on a sheet pan, then bag.

  Bake from frozen, adding 1–2 minutes; roll in sugar right before baking.

Health Benefits

These are treats, but you can still make mindful choices. Cocoa provides flavanols, which have antioxidant properties. Using a mix of white and brown sugar gives sweetness and moisture, so you can sometimes reduce total sugar slightly without losing texture.

If you’re sensitive to dairy, swapping to dairy-free butter and milk works well. For smaller portions, make mini cookies to keep serving sizes in check without losing the experience.

Pitfalls to Watch Out For

• Overbaking: If the cookies are dry, you baked too long. Pull them when they look set but still soft in the center.
• Melty kisses: If the candy slumps, it wasn’t chilled.

  Freeze the kisses and don’t place cookies on a warm pan when topping the second batch.

• Too much mint: Peppermint extract is potent. Start with 1/2 teaspoon; add a tiny bit more only after tasting a test cookie.
• Dense dough: Overmixing after adding flour can make cookies tough. Mix just until combined.
• Spread issues: If cookies spread too much, the butter may be too soft.

  Chill the dough briefly and ensure your oven is fully preheated.

Variations You Can Try

• Mocha Blossoms: Add 1 teaspoon instant espresso powder to the dry ingredients.
• Double Chocolate: Fold in 1/2 cup mini chocolate chips for extra meltiness.
• Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum; chill dough 20 minutes before baking.
• Dairy-Free: Swap in plant-based butter and non-dairy milk; choose dairy-free chocolate drops for topping.
• Mint Sugar Roll: Pulse granulated sugar with a few peppermint candies and roll the dough balls in the mint sugar for a subtle crunch.
• Festive Look: Roll in red and green sanding sugar for holiday sparkle.
• Thin Mint Style: Skip the candy kiss and drizzle with melted dark chocolate mixed with a drop of peppermint extract.

FAQ

Can I use natural cocoa instead of Dutch-process?

Yes. Either works here because baking soda provides lift and the recipe isn’t too pH-sensitive. Dutch-process gives a smoother, darker chocolate flavor; natural cocoa is a bit sharper and more classic.

What if I don’t have peppermint kisses?

Use regular chocolate kisses and keep the peppermint extract in the dough.

Or top with chocolate discs, chocolate chunks, or a small patty of peppermint bark.

How do I keep the kisses from melting into puddles?

Freeze them before baking, press them into hot cookies, then let the cookies sit on the sheet for 5 minutes and cool completely on a rack. Avoid moving or stacking until the chocolate sets.

Can I make the dough ahead of time?

Yes. Refrigerate the dough up to 48 hours.

If it’s very firm, let it sit at room temp for 10–15 minutes so it’s easy to scoop, then roll and bake.

How do I adjust the peppermint flavor?

Start with 1/2 teaspoon peppermint extract. If you want more, add 1/8 teaspoon at a time. Too much can make the cookies taste medicinal, so small tweaks are best.

Why roll in sugar before baking?

The sugar coating adds sparkle and a light crust that contrasts with the fudgy center.

It also helps the cookies keep their shape as they bake.

Can I make them larger or smaller?

Absolutely. For mini cookies, use 2 teaspoons of dough and bake 7–8 minutes. For larger cookies, use 1 1/2 tablespoons and add a minute or two, watching for set edges and soft centers.

Wrapping Up

Chocolate Peppermint Blossoms are simple, festive, and reliably delicious.

With a few smart tricks—chilled kisses, gentle mixing, and just-right bake time—you’ll get picture-perfect cookies every time. Keep a batch on hand for gifting, gatherings, or a sweet treat with hot cocoa. Happy baking!