Get ready to rock your cookie exchange and holiday party with these fun and festive Chocolate Peppermint Blossom Cookies!
Thanksgiving is officially behind us (how, tho) which means the time for Christmas baking is upon us. Rejoice!
This is my favorite time of the year because: 1) Christmas music and 2) Christmas music. Confession time: it snowed last week here in NY and I totally took that as a sign to start playing my Christmas playlist. Not sorry about it, tbh.
In all seriousness though, I really do love the holiday season, especially in New York. I love going out to Dyker Heights to see the Christmas decoration extravaganza—it is so over the top and I am here 👏 for 👏it 👏.
And Christmas shopping? Hell to the yes. The feeling of finding the perfect gift for someone is just so darn satisfying.
Anyway, I’m SO excited to share the recipe for these Chocolate Peppermint Blossom Cookies with you. Any recipe that features the flavor combination of chocolate and peppermint is aces in my book (hi, remember these Peppermint Chocolate Madelines?).
Essentially, what you’re making here is a soft chocolate sugar cookie topped with a candy cane Hershey Kiss. Simple enough, right?
I used candy cane Hershey Kisses here, but if you’re not a fan of peppermint, you can sub it out for the flavor of your choice. FYI: they do have a hot cocoa flavor, which I’ve personally never tried, but let me know how it goes if you go with that!
The cookie dough itself comes together really quickly, though I do recommend chilling the dough for at least 30 minutes to ensure that the cookies don’t spread in the oven. What this also means is that you can make the dough ahead of time and just bake whenever you’re ready!
A lot of blossom cookie recipes ask that you place the Hershey Kisses on the cookies *after* baking, but I spotted a tip in my favorite ATK cookbook that advised bakers to take the cookies out two minutes before the end of the bake time and quickly place the kisses on top before placing the pan back in the oven. Their reasoning? Those extra two minutes give the kisses a balance of a soft interior and stable exterior. I can attest to this being true, so I suggest going with this method!
Lastly, I did roll the dough balls in sugar before baking. This is optional, but I really like the crystalline look and coarse texture it lends to the cookies!
I’m beyond excited to be kicking off the holiday season here at Bake du Jour and share more festive recipes with you all. Happy baking, all! 🎄
If you give these cookies a try, let me know by dropping a comment below and rating the recipe. You can also find me on Instagram, Facebook, Pinterest, and Twitter!
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Chocolate Peppermint Blossom Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 32 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Get ready to rock your cookie exchange and holiday party with these fun and festive Chocolate Peppermint Blossom Cookies!
Ingredients
- 1/2 cup (1 stick) unsalted butter, brought to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1/4 cup granulated sugar, for rolling the cookies
- 32 unwrapped Hershey Kisses
Instructions
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and unsweetened cocoa powder. Set aside.
- In a large bowl, cream the butter and sugars on medium-high speed for 3-6 minutes, until light and fluffy.
- Add the egg and vanilla extract and stir until combined, scraping down the bowl as needed.
- Slowly add the flour mixture to the bowl and mix until just combined.
- Cover the bowl and chill the dough for at least 30 minutes.
- When you’re ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper or a silicon mat.
- Add the granulated sugar to a small bowl and set it next to your baking sheet. Unwrap the Hershey Kisses and set aside.
- Scoop and roll 1 1/2 to 2 teaspoons of dough at a time. Roll each ball in the bowl of sugar and arrange them on the baking sheet about 2 inches apart.
- Bake the cookies for 9-10 minutes, until the tops of the cookies are starting to crack. Quickly remove the baking sheet from the oven and place a Hershey Kiss onto the top of each cookie, pressing down slightly.
- Place the baking sheet back into the oven and bake for another 2 minutes.
- Remove the baking sheet from the oven and allow the cookies to cool for about 10-15 minutes, before transferring it over to a wire rack. The cookies will take about 2 hours to set completely.
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