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    You Are Here: Home → Desserts → Cookies

    Chocolate Peppermint Blossoms

    December 12, 2021 | Updated November 21, 2022 by Ryan 3 Comments

    257 shares
    Jump to Recipe Print Recipe
    chocolate peppermint blossoms stacked on plate
    overhead shot of chocolate peppermint blossoms on plate
    plate on top of red dish towel with chocolate peppermint blossoms
    close-up of chocolate peppermint blossoms on plate

    This post may contain affiliate links. Please read my disclosure.

    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.

    chocolate peppermint blossoms stacked on plate

    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 look on the site, I have quite a few recipes with this combo like dark chocolate pretzel peppermint bark or a peppermint yule log.

    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.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • How to Freeze Cookie Dough for Later
    • Pro Tips/Recipe Notes
    • Other Christmas Recipes
    • Chocolate Peppermint Blossoms
    overhead shot of chocolate peppermint blossoms on plate

    Ingredient Notes

    • All-purpose flour - has the right amount of gluten to give the cookies a good chew.
    • Cocoa powder - the Dutch cocoa powder gives a rich chocolate flavor.
    • Instant espresso powder - enhances the chocolate flavor.
    • Vegetable oil - the base fat for the cookies.
    • Sugar - used in the dough and also used to roll the dough in to give some texture and extra sweetness.
    • Hershey's candy cane mint kisses - can't have a blossom without kisses. Adds just the right amount of peppermint flavor.

    Ingredient Swaps

    Like any recipe, you can mix up what you use for these chocolate peppermint blossoms. Some variations include:

    • Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor.
    • I use Dutch cocoa powder, but natural cocoa powder works if you a less chocolatey flavor.
    • You can replace the vegetable oil with canola oil, coconut oil or even melted butter.
    • While I use granulated sugar for the dough, light brown sugar can be used instead. They will spread more however. I would use granulated sugar to roll the dough in though.
    • Obviously the candy cane kisses work best, but you can use any flavor chocolate kiss you would like.

    Step-by-Step Photos

    process shots of mixing wet ingredients in bowl before adding dry ingredients

    Beat the oil and sugar together in a stand mixer before adding the eggs and vanilla extract. Add they dry ingredients and beat just until combined. Cover and place in the fridge for at least 4 hours or 1 day.

    process shots of rolling dough in sugar and placing on parchment-lined baking sheet

    Roll the dough into 1" balls and dip in the sugar. Place 2" apart on parchment-lined baking sheet.

    process shots of baking cookies before placing kisses in the middle

    Bake at 350°F for 10-21 minutes or until tops begin to crack. Let cool for 3 minutes before pressing the Hershey's kiss into each cookie.

    FAQs

    Do I Have to Chill the Dough?

    Yes. It is important to chill the dough or the cookies will spread too much.

    How Do I Know When the Cookie is Done?

    The cookies will start to crack and be slightly firm on the edges. They will still be soft in the middle so you can insert the kiss.

    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.

    How to Freeze Cookie Dough for Later

    If you don't want to bake the cookies right away, you can freeze the chocolate peppermint blossoms for later no problem. Just follow these steps:

    1. Place dough in the fridge for 30 minutes.
    2. Roll into balls and place on baking sheet lined with parchment paper. Place in freezer for 30 minutes.
    3. Once they have firmed up, place in an airtight container or freezer-safe bag and freeze for up to 3 months.
    4. Once ready to bake, bake as directed, but add a couple of minutes to the baking time.

    Pro Tips/Recipe Notes

    • Use dark cocoa powder to give a more intense chocolate flavor.
    • Use parchment paper so cookies don't stick.
    • Freeze the Hershey's kisses for an hour and then wait for 3 minutes after cookies are done before pressing kiss in so it doesn't melt.
    close-up of chocolate peppermint blossoms on plate

    Other Christmas Recipes

    • chocolate sugar cookies decorated with icing and sprinkles on white board
      Chocolate Sugar Cookies
    • hazelnut cookies stacked on top of each other
      Hazelnut Cookies
    • overhead shot of gingerbread men on white board
      Gingerbread Men Cookies
    • overhead shot of pecan sugar cookies stacked on top of each other
      Pecan Sugar Cookies

    If you’ve tried these chocolate peppermint blossoms or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    chocolate peppermint blossoms stacked on plate
    Print Recipe
    5 from 6 votes

    Chocolate Peppermint Blossoms

    These peppermint blossoms are a unique twist on a classic with a chocolate cookie and candy cane Hershey's kiss which is perfect for the holidays.
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: American
    Servings: 24
    Calories: 110kcal
    Author: Ryan Beck

    Ingredients

    • 1 cup all-purpose flour
    • ½ cup Hershey's special dark cocoa powder
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ teaspoon instant espresso powder
    • 1 cup granulated sugar
    • ¼ cup vegetable oil
    • 2 eggs
    • 1 teaspoon vanilla extract
    • ½ cup granulated sugar for coating cookies
    • 24 Hershey's candy cane mint kisses, unwrapped and frozen

    Instructions

    • 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.

    Notes

    • Use dark cocoa powder to give a more intense chocolate flavor.
    • Use parchment paper so cookies don't stick.
    • Freeze the Hershey's kisses for an hour and then wait for 3 minutes after cookies are done before pressing kiss in so it doesn't melt.

    Nutrition

    Serving: 1cookie | Calories: 110kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 36mg | Potassium: 6mg | Fiber: 1g | Sugar: 11g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 10mg | Iron: 0.7mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      December 19, 2018 at 5:09 pm

      5 stars
      These look absolutely delicious!

      Reply
    2. Emily says

      December 09, 2020 at 1:49 pm

      5 stars
      These were super easy and tasted like Christmas!

      Reply
      • Ryan says

        December 09, 2020 at 2:19 pm

        Glad you enjoyed them!

        Reply

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