Chocolate Peppermint Blossom Cookies

Chocolate Peppermint Blossom Cookies are quick and easy to make and perfect for a cookie exchange.  Peppermint Hershey's kisses are pressed into a warm, sugar-coated chocolate cookie. Similar to a classic peanut butter blossom cookie, but with chocolate and peppermint flavors!

this recipe!

Looking for new Christmas cookie recipes this holiday season? Try these easy peppermint kiss cookies. The chocolate flavor is very mild and pairs deliciously with the peppermint flavor.

We think they're the perfect holiday cookie because they are so danged cute and they taste as good as they look!

Be sure to try our classic peanut butter blossom cookie if you love these!

Ingredients

Peppermint Hershey Kisses are always easy to find at Christmas time. It's the time of year when there are so many new flavors to enjoy with cookies.

• Butter - use butter, softened at room temperature
• Granulated sugar - sugar is used in both the cookie dough and the cookie dough balls are rolled in the sugar before baking.
• Large egg - egg should be at room temperature as well. Take it out of the fridge about 30 to 60 minutes before you start the recipe.
• All purpose flour
• Cocoa powder
• Baking soda
• Salt
• Vanilla extract
• Peppermint extract
• Peppermint Hershey Kisses

Step by Step Instructions

You can find a full recipe card with an ingredients list and instructions at the bottom of this page. I've included a few visuals below to guide you through the recipe.

Preheat oven to 350°F. Line baking sheet with parchment paper.

In a large bowl with hand mixer, or bowl from stand mixer with paddle attachment, cream butter and ⅔ cup of sugar at medium speed for 4 minutes, scraping down sides of bowl often.

Add egg and vanilla and peppermint extract and beat until well-combined.

In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
Gradually stir in dry ingredients to the butter mixture.

Use a small cookie scoop to measure out dough and roll dough into 1-inch balls and roll each cookie dough ball  in remaining ⅓ cup of sugar. (place sugar  in a small shallow dish).
Place cookie dough balls 2 inches apart on prepared cookie sheets.
Bake for 8 to 9 minutes in 350°F oven until set.  Allow cookies to cool on baking sheets,  for two to three minutes.
Press candy cane kisses into the center of each cookie.  The top of the cookies may crack a little and this is normal.
Transfer cookies to cooling racks and let cool completely.

Storage & Freezing Instructions

Storage: Store cooled cookies in an airtight container for up to 5 days.

To freeze: Place cooled cookies in airtight container in freezer for up to two months. Thaw completely at room temperature before eating.

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