Tired of bringing the same old boring cookies to the holiday party? I get it. You want something that looks fancy but doesn’t take all day to make.
These Peppermint Chocolate Blossom Cookies are your secret weapon. They are super easy, taste amazing, and people will think you’re a baking genius.
Trust me, this is the recipe you’ve been looking for. Let’s get baking.
Peppermint Chocolate Blossom Cookies
This recipe is simple, but the results are a huge crowd-pleaser. The soft chocolate cookie mixed with a little peppermint candy kiss is just perfect.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 mins | 10 mins | 25 mins |
| Difficulty | Yield | Calories (approx.) |
|---|---|---|
| Easy | 24 cookies | 110 per cookie |
What You’ll Need
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Extra sugar for rolling
- 24 peppermint-flavored chocolate kisses, unwrapped
Tools You’ll Use
- Mixing bowls
- Electric mixer (or a whisk and some muscle)
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- A small bowl for rolling sugar
How to Make Peppermint Chocolate Blossom Cookies
Step 1: Cream the butter and sugar in a large bowl until light and fluffy. This usually takes about 2 minutes with an electric mixer.
Step 2: Beat in the egg and both the vanilla and peppermint extracts. Mix until everything is just combined.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 4: Slowly add the dry ingredients to the wet ingredients. Mix on low speed until you can’t see any more flour streaks. Don’t overmix!
Step 5: Cover the bowl and chill the dough in the fridge for at least 30 minutes. This is important so the cookies don’t spread too much.
Step 6: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 7: Roll the chilled dough into 1-inch balls. Roll each ball in the extra sugar to coat it completely.
Step 8: Place the balls about 2 inches apart on the baking sheets.
Step 9: Bake for 8 to 10 minutes. The edges should be set, but the centers will still look a little soft.
Step 10: As soon as you take them out of the oven, gently press one peppermint kiss into the center of each cookie.
Step 11: Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Pro Tips
Here are a few tricks I’ve learned over the years that make a big difference.
- Don’t Skip Chilling: Chilling the dough is key. It keeps the cookies from turning into flat, sad pancakes in the oven. Cold dough spreads less.
- Press Kisses Right Away: You have to press the chocolate kiss into the cookie the second it comes out of the oven. If you wait, the cookie will harden and crack.
- Measure Flour Correctly: Spoon the flour into your measuring cup, then level it off with a knife. Scooping directly from the bag packs the flour down, and you’ll end up with dry, crumbly cookies.
Substitutions and Variations
Don’t have something? Want to try something new? Here are some ideas.
| Ingredient | Substitute With | Notes |
|---|---|---|
| Peppermint Kisses | Regular Kisses | Classic flavor |
| Peppermint Kisses | Caramel-filled Kisses | Extra gooey |
| Peppermint Extract | More Vanilla | Good for kids |
| All-Purpose Flour | Gluten-Free Blend | Check for 1:1 ratio |
You can also roll the dough balls in crushed candy canes instead of sugar for an extra peppermint crunch. Or, add a half cup of mini chocolate chips to the dough for more chocolate flavor.
Make-Ahead Tips
You can make the cookie dough up to 3 days ahead of time. Just keep it tightly wrapped in the fridge.
You can also roll the dough into balls and freeze them. When you’re ready to bake, you don’t need to thaw them. Just add an extra minute or two to the baking time.
Leftovers and Storage
Store the cookies in an airtight container at room temperature. They should stay fresh for up to a week.
I wouldn’t recommend freezing the baked cookies, as the chocolate kiss can get a weird texture when it thaws. It’s much better to freeze the dough.
FAQs
Q1. Why did my cookies spread out so much?
Ans: Your dough probably wasn’t cold enough. Make sure to chill it for at least 30 minutes before baking. Also, make sure your butter was softened, not melted.
Q2. Can I use a different kind of chocolate candy?
Ans: Yes! You can use regular chocolate kisses, hugs, or even a piece of a chocolate bar. Just make sure to press it in right after baking.
Q3. My dough is really sticky. What did I do wrong?
Ans: You didn’t do anything wrong! Chocolate cookie dough can be sticky. Chilling it will make it much easier to handle and roll into balls.
Wrapping Up
See? That wasn’t so hard. Now you have a go-to recipe for a delicious and impressive cookie that everyone will love.
Go give it a try. I’d love to hear how your Peppermint Chocolate Blossom Cookies turned out. Leave a comment below with your experience or any questions you have
