Chocolate Peppermint Blossom Cookies

As the holiday season begins, it's time to start pulling out all those traditional cookie recipes for homemade Christmas treats.

One festive classic that is always a hit are Chocolate Peppermint Blossom Cookies!

And they make a perfect cookie exchange recipe.

These delicious and easy-to-make cookies will be an instant hit with friends and family alike - plus, they make perfect holiday gifts that you can give away or send through the mail.

Plus, there is something extra special about making homemade Christmas cookies instead of store bought cookies for the holiday season.

This recipe gives you just that – an all homemade cookie packed with flavor for everyone to enjoy!

Chocolate Christmas Recipes

As you can see from the photo below these chocolate blossom cookies are perfect for Christmas with their red and white striped peppermint Hersey Kiss on top.

Chocolate Christmas cookies are always a huge hit around my house.

Hersey Kiss Blossom cookie recipes

Hersey Kiss Blossom cookies are one of my favorite Christmas cookies to bake.

Everyone loves the Hersey Kiss on top.

There are many variations of the Hersey Kiss Blossom Cookie. Like my all time favorite Cherry Blossom Cookies.

Have you tried a chocolate peppermint one yet?

This year I decided I would make a chocolate and peppermint Hersey's Blossom cookie.

After all chocolate and peppermint are the official flavors of the Christmas holiday season.

Grab the Free Christmas Cookie Exchange Printables pack designed for Flour On My Face readers.

Are you hosting a Christmas Cookie Exchange this year? There is still plenty of time left to plan and host a cookie swap this year.

How To Make Chocolate Peppermint Blossom Cookies

To make this chocolate peppermint blossom cookie recipe I adapted a Double Chocolate Blossom Cookie recipe I found in an old Hersey chocolate cookbook (affiliate link) that I have had for years.

Ingredients needed to make Chocolate Peppermint Blossom Cookies

• 48 Hersey's Candy Cane Kisses (affiliate link)
• softened unsalted butter
• granulated sugar
• light brown sugar
• pure vanilla extract (I used my homemade vanilla extract)
• peppermint extract
• large eggs
• tablespoon milk
• all-purpose unbleached flour
• cocoa powder
• baking soda
• salt
• Hersey's chocolate chips

Directions to make Chocolate Peppermint Blossom Cookies

1. Before you begin unwrap all 48 Hersey kisses and put them in a bowl. Set aside away from any heat source.
2. In a large bowl beat the softened butter, granulated sugar, light brown sugar and the vanilla and peppermint extracts together until well blended.
3. Add the eggs and milk, and beat well.
4. In a separate bowl sift together the unbleached all-purpose flour, Hersey's cocoa powder, baking soda and salt.
5. Slowly add the flour mixture to the butter mixture and beat together until well blended.
6. Stir the chocolate chips into the cookie batter with a wooden spoon.
7. Place the cookie dough it a baggie, flatten into a disk and chill for at least an hour or until firm.
8. Preheat the oven to 350 F. degrees.
9. Once the dough is firm remove it from the refrigerator. Use a cookie dough scoop or a spoon to scoop about one tablespoon of dough off the disk of dough.
10. Roll the dough into a ball, slightly flatten and roll the piece of cookie dough in a bowl of granulated sugar to coat all sides
11. Arrange each cookie on a cookie sheet that has been covered with parchment paper leaving 2 inched between each cookie.
12. Bake for 10 to 12 minutes until the edges are lightly browned.
13. Remove the cookie sheet from the oven and immediately place a Hersey's Kiss in the center of each hot cookie.
14. Allow the cookies to cool on the baking sheet for about 10 minutes before carefully moving them to a cooling rack. Avoid touching the Hersey's Kiss as it will be very soft until it cools completely.
15. Repeat with remaining dough.
16. Allow cookies to cool until the Hersey's Kiss has hardened before handling to avoid damaging the softened Hersey Kiss.
17. Makes about 4 dozen cookies.
18. If desired decorate cookies by drizzling with melted chocolate.

Recipe Expert Tips

• Shifting the dry ingredients: It is important to shift the dry ingredients so the powdered cocoa is mixed into the other dry ingredients evenly.
• Hersey Kisses: Carefully unwrap all of the candy before you begin the recipe. Place the pieces in a bowl and make sure you don't break off the points.
• Making the cookies: Use a cookie dough scoop to measure the dough before rolling the cookie dough balls. This will help you make sure all the cookies are the same size.
• Chocolate Kiss: Place the cookies on a cooling rack or cool cookies sheet are pressing the kiss into the center. Allow the chocolate kiss to harden complete before storing. It can take up to 2 or more hours depending on the temperature of your kitchen.

More Christmas Recipes

Still need a few holiday treat recipes? Check out some of my other Christmas recipes.

Basic Cookie Baking Supplies

Here is a list of my favorite holiday baking supplies.

• Mixing bowls should be large enough to mix the cookie dough or icings.
• My Favorite Christmas Cookie Cutters for cut out cookies.
• Large Baking Sheets: I have 4 of these and they really make baking cookies so much easier.
• Cookie Dough Scoops: This is the secret to making perfectly shaped cookies every time.
• Parchment Paper: Keeps cookies from sticking and over browning. Makes clean up a breeze.
• Wooden Rolling Pin: A good rolling pin is a must for rolling out perfect Christmas cookies every time.
• Cooling Racks: Cookies need to cool and a cooling rack allows air to circulate and helps the hot cookies cool quicker. It also makes drizzling baked cookies with melted chocolate or powdered sugar drizzle easier.
• Thin Metal Spatula: A wide flat metal spatula helps lift the cookies off the baking sheet without damaging the edges and keep the hot cookies from breaking when transferring them to the cooling rack.
• Spritz Cookie Press: A must have for making tradition Spritz Cookies for Christmas.
• Christmas Cookie Boxes: Planning a cookie exchange or love to share your Christmas cookies? Cookie Gift Boxes are perfect to keep the cookies from getting crushed.

Print the Chocolate Peppermint Blossom Cookies recipe below

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Chocolate Peppermint Blossom Cookies Recipe

Arlene Mobley - Flour On My Face

Chocolate Peppermint Blossom Cookies are easy to make and a sweet chocolate and peppermint flavored Christmas cookie everyone will love. Makes a great cookie swap recipe.

5 from 11 votes

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Cook ModePrevent your screen from going dark

Prep Time 1 hour hr

Cook Time 11 minutes mins

Cool 1 hour hr

Total Time 2 hours hrs 11 minutes mins

Course Dessert

Cuisine American

Servings 24 Servings

Calories 170 kcal

Ingredients  

1x2x3x

• ▢ 48 pieces Hersey's Candy Cane Kisses (affiliate link)
• ▢ ½ cup unsalted butter (softened)
• ▢ ¾ cup granulated sugar
• ▢ ¾ cup light brown sugar
• ▢ ½ teaspoon vanilla extract (I used my homemade vanilla extract)
• ▢ 1 teaspoon peppermint extract
• ▢ 2 large eggs
• ▢ 1 tablespoon milk
• ▢ 2 ¼ cup unbleached all-purpose flour
• ▢ ⅓ cup cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 cup chocolate chips

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Instructions 

• Unwrap the Hersey kisses and put them in a bowl.
• Beat butter, sugar, brown sugar and the extracts together until well blended.
• Add the eggs and milk; and beat well.
• In a separate bowl sift together the flour, cocoa powder, baking soda and salt.
• Slowly add the flour mixture to the butter mixture and beat together until well blended.
• Stir in the chocolate chips.
• Place the cookie dough it a baggie, flatten into a disk and chill for at least an hour or until firm.
• Preheat oven to 350 F. degrees.
• Once the dough is firm remove the dough from the refrigerator and using a cookie dough scoop or a teaspoon scoop about a tablespoon of dough off the disk of dough.
• Roll dough into a ball, slightly flatten and roll in a bowl of granulated sugar to coat all sides
• Arrange each cookie on a cookie sheet that has been covered with parchment paper leaving 2 inched between each cookie.
• Bake for 10 to 12 minutes until the edges are lightly browned in the preheated oven.
• Remove the cookie sheet from the oven and immediately place a Hersey's Kiss in the center of each cookie. Allow cookies to cool on the baking sheet for about 10 minutes before carefully moving to a cooling rack. Avoid touching the Hersey's Kiss as it will be very soft until it cools completely. Repeat with remaining dough.
• Allow cookies to cool for at least 2 hours before handling to avoid damaging the softened Hersey Kiss.
• If desired decorate cookies with melted chocolate.
• Makes about 4 dozen cookies.

Video

Recipe Expert Tips

• Shifting the dry ingredients: It is important to shift the dry ingredients so the powdered cocoa is mixed into the other dry ingredients evenly.
• Hersey Kisses: Carefully unwrap all of the candy before you begin the recipe. Place the pieces in a bowl and make sure you don't break off the points.
• Making the cookies: Use a cookie dough scoop to measure the dough before rolling the cookie dough balls. This will help you make sure all the cookies are the same size.
• Chocolate Kiss: Place the cookies on a cooling rack or cold cookie sheet after pressing the kiss into the center. Allow the chocolate kiss to harden complete before storing. It can take up to 2 or more hours depending on the temperature of your kitchen.

Nutrition

Serving: 2CookiesCalories: 170kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 107mgPotassium: 48mgFiber: 1gSugar: 17gVitamin A: 142IUCalcium: 17mgIron: 1mg

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