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+ servings
round chocolate peppermint cookies topped with a white and red Hersey's peppermint kiss

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 10 votes
Prep Time 1 hr
Cook Time 11 mins
Cool 1 hr
Total Time 2 hrs 11 mins
Course Dessert
Cuisine American
Servings 24 Servings
Calories 170 kcal


  • 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
  • cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chips
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  • 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.


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.


Serving: 2Cookies | Calories: 170kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 107mg | Potassium: 48mg | Fiber: 1g | Sugar: 17g | Vitamin A: 142IU | Calcium: 17mg | Iron: 1mg
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