Desserts

Chocolate Peppermint Blossoms

Name: Chocolate Peppermint Blossoms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup butter, softened; 1/4 teaspoon peppermint extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup chocolate kisses, unwrapped; 1/4 cup powdered sugar for dusting

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These Chocolate Peppermint Blossoms are a festive, easy cookie that pairs rich chocolate with a bright peppermint note. They bake up with a soft, slightly chewy center and a tender edge. Pressing a chocolate kiss into each warm cookie gives a glossy chocolate center that looks like a blossom. They smell of cocoa and peppermint, and a light dusting of powdered sugar adds a snowy finish.

Recipe Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 cookies
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 350 kcal
Protein: 4 g
Carbohydrates: 49 g
Fat: 14 g
Fiber: 2 g
Sugar: 34 g
Sodium: 90 mg

Why Make This Chocolate Peppermint Blossoms

These cookies are quick to make and bring a festive flair to any dessert table. The cocoa gives a deep chocolate flavor while peppermint adds a bright, cool contrast. The texture is soft in the center with slightly crisp edges. They freeze well and make a great homemade gift. If you like the combination of mint and chocolate, these are an easy win.

How to Make Chocolate Peppermint Blossoms

This recipe uses simple pantry ingredients and one bowl for mixing. You’ll cream butter and sugar, fold in cocoa and flour, roll dough into small balls, bake briefly, then press a chocolate kiss into each cookie while warm. The quick bake keeps the centers tender and makes it easy to get that classic blossom shape.

Ingredients:

1 cup granulated sugar
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1/4 teaspoon peppermint extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate kisses, unwrapped
1/4 cup powdered sugar for dusting

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Have your chocolate kisses unwrapped and ready.

Step 2: Mixing

In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the peppermint extract and mix until combined. In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well incorporated.

Step 3: Baking

Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8–10 minutes or until the edges are set but the centers still look slightly soft.

Step 4: Finishing

As soon as the cookies come out of the oven, press a chocolate kiss into the center of each warm cookie. Allow the cookies to cool on the baking sheet for a few minutes so the chocolate sets. Once slightly cooled, dust with powdered sugar if desired.

How to Serve Chocolate Peppermint Blossoms

Serve these on a festive platter for holiday parties. They pair beautifully with hot cocoa, coffee, or a mug of warm milk. For a dessert plate, add a few fresh raspberries or a sprig of mint to brighten the presentation. They also make a charming edible gift in a cookie tin.

How to Store Chocolate Peppermint Blossoms

Room temperature: Store in an airtight container for up to 3–4 days. Place parchment between layers to prevent sticking.
Refrigerator: Keep in an airtight container for up to 1 week. Bring to room temperature before serving for best texture.
Freezer: Freeze in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and press a fresh chocolate kiss into any cookie that lost its center shine.

Expert Tips for Perfect Chocolate Peppermint Blossoms

Use room-temperature butter so it creams easily with sugar for a light texture.
Don’t overbake. Remove when centers still look slightly soft; they firm up while cooling.
If dough is sticky, chill 10–15 minutes to make rolling easier.
Press the chocolate kiss gently into the hot cookie so it melts slightly without flattening the cookie.
For a stronger peppermint flavor, add an extra 1/8 teaspoon of peppermint extract, but taste carefully—extracts are potent.
If you prefer a deeper chocolate taste, use Dutch-processed cocoa. For a brighter cocoa flavor, use natural unsweetened cocoa.
To prevent crushed peppermint from making the cookies soggy, wait until the chocolate has set before sprinkling crushed candy cane on top.

Delicious Variations

Double Chocolate: Stir in 1/4 cup mini chocolate chips to the dough before rolling.
White Chocolate Peppermint: Use white chocolate kisses and fold 1/4 teaspoon peppermint extract into the dough for a sweeter, festive cookie.
Nutty Twist: Add 1/3 cup finely chopped toasted pecans or almonds for crunch.
Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Less Sweet: Reduce granulated sugar to 3/4 cup and skip the powdered sugar dusting.

Frequently Asked Questions

How many cookies will this recipe make?
- This batch makes about 8 standard 1-inch cookies. If you roll smaller balls you can get more. The number also depends on how much dough you use per cookie.
Can I substitute margarine or oil for butter?
- You can use stick margarine (in place of butter) for similar texture. Liquid oils will change the texture and make the dough spread more, so they are not recommended.
Can I use chocolate chips instead of chocolate kisses?
- Yes. If you use chocolate chips, press 3–4 chips into the center after baking and they will melt together into a small chocolate pool.
My cookies spread too much. What went wrong?
- Over-soft butter or too-warm dough can cause spread. Chill dough 10–20 minutes before baking and make sure your butter was not melted. Also avoid flattening dough balls when placing on the sheet.
Can I make the dough ahead of time?
- Yes. Wrap the dough tightly and refrigerate for up to 24 hours. You can also freeze scooped dough balls on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Do I have to dust with powdered sugar?
- No. The powdered sugar adds a pretty finish and a little extra sweetness. You can skip it, or brush a light sugar glaze instead.
How do I stop the chocolate kisses from melting into the cookie too much?
- Press the kiss gently and press it only slightly into the warm cookie. Allow the cookie to cool on the sheet so the chocolate firms up. If cookies are very warm, a short chill (5–10 minutes) helps the chocolate set.

Conclusion

These Chocolate Peppermint Blossoms are fast, festive, and full of comforting chocolate-mint flavor. They are perfect for holiday trays, cookie swaps, or a quick treat when you want something special. For another take or inspiration on this recipe, see Chocolate Peppermint Blossoms – In Bloom Bakery. Give them a try — they bake up pretty and taste even better.