A unique taste on a holiday classic, these chocolate peppermint blossoms may look like peanut butter blossoms but with a chocolate cookie and candy cane mint Hershey’s kiss, making them the perfect holiday cookie.
Don’t get me wrong, I love peanut butter blossoms and know most people go crazy over the combination of peanut butter and chocolate, but I’m always looking to do something different. I know not everyone agrees here, but I love the combination of peppermint and chocolate. It just tastes like the holidays to me.
If you’ve ever made chocolate crinkle cookies, then the cookie recipe might look familiar to you. It’s basically a crinkle cookie, but instead of rolling in confectioners sugar, you just roll in granulated sugar. Then of course at the end, you press a candy cane mint Hershey’s kiss in the middle! The chocolate cookie to me is what makes this recipe. They’re like a brownie, but in the shape of a cookie. Oh and if you don’t love peppermint like me, you can easily use a different type of Hershey’s kiss, whether it’s cookies and creme or even cherry filled kisses. So if you want to make something a little different from peanut butter blossoms, these Hershey peppermint blossom cookies might just hit the spot.
What Ingredients are in this Chocolate Peppermint Blossoms Recipe?
- All-purpose flour
- Hershey’s special dark cocoa powder
- Baking powder
- Instant espresso powder
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Hershey’s candy cane mint kisses
How to Make Chocolate Peppermint Blossoms
- Whisk together flour, cocoa powder, baking powder, salt and espresso powder in medium bowl and set aside.
- Beat oil and sugar in stand mixer until light and fluffy. Add eggs one at a time and vanilla extract and beat until incorporated.
- Gradually add flour mixture and beat until just combined. Cover dough and chill for at least 4 hours or up to 24 hours.
- Preheat oven to 350°F when ready to make cookies. Roll dough into 1″ balls and then dip in sugar. Place 2″ apart on parchment-lined baking sheet.
- Bake for 10-12 minutes or until tops begin to crack.
- Let cookies cool for 3 minutes before pressing Hershey’s kiss into each cookie.
How do I Make Sure the Hershey’s Kisses Don’t Melt?
There are two steps to prevent the kisses from melting. The first is to throw the Hershey kisses in the freezer for at least an hour. The second is to wait 3 minutes after you pull the cookie out of the oven before pressing them into the cookie. By taking these two steps, the kisses should remain solid.
Other Dessert Recipes:
- Peppermint Bark Yule Log
- Chocolate Sugar Cookies
- Homemade Gingerbread Cookies
- Congo Squares
- Ginger Cookies
Chocolate Peppermint Blossoms
- 1 cup all-purpose flour
- 1/2 cup Hershey's special dark cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp instant espresso powder
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup granulated sugar for coating cookies
- 24 Hershey's candy cane mint kisses, unwrapped and frozen
- In medium bowl, whisk together flour, cocoa powder, baking powder, salt and espresso powder. Set aside.
- In bowl of stand mixer, add oil and sugar and beat until light and fluffy, about 2 minutes. Add eggs one at a time and vanilla extract and beat until incorporated. Gradually add flour mixture and beat until just combined. Cover dough and chill for at least 4 hours or up to 24 hours.
- Once ready to make cookies, preheat oven to 350°F. Line a baking sheet with parchment paper. Roll dough into 1 inch balls and then dip each ball in sugar until completely coated. Place each ball 2 inches apart on baking sheet.
- Bake for 10-12 minutes or until the tops begin to slightly crack. Allow to cool for 3 minutes, then press Hershey's kiss into each cookie. Transfer to cooling rack and allow to cool completely.