Fudgy and chewy dark chocolate cookies with white chocolate peppermint Hershey Kiss centers!
These are part of this year's 12 Days of Christmas Cookies! Yay!
If you're looking for other Christmas cookie recipes check out my double chocolate peppermint cookies, chocolate dipped peppermint sugar cookies, spritz cookies, chocolate thumbprint cookies or Christmas kitchen sink cookies!
Why You'll Love These Chocolate Peppermint Blossoms
They're super easy to make.
They're super chewy.
They're the best Christmas flavor: chocolate peppermint!
Ingredients for Chocolate Peppermint Blossoms
- Flour- all-purpose flour is used for the best "chew"
- Cocoa Powder- I recommend using Dutch process for a richer chocolate flavor
- Salt- helps bring out all the flavors in these cookies
- Baking Powder & Baking Soda- help the cookies to rise slightly
- Butter- make sure it's softened
- Brown Sugar- mostly brown sugar is used for chewier cookies
- Granulated White Sugar- used along side the brown sugar to sweeten these cookies
- Egg Yolks- make sure they're room temperature
- Vanilla- as always I recommend vanilla bean paste for the best flavor, but extract will work as well
- Candy Cane Kisses- these are the white and red striped peppermint kisses available at Christmas time, you can also use regular kisses if you're not a fan of the candy cane ones
Step by Step Instructions
Please see recipe below for complete measurements and baking time!
STEP ONE: Whisk flour, cocoa powder, salt, baking powder and baking soda together.
STEP TWO: Cream butter, brown sugar, and granulated white sugar together.
STEP THREE: Add in egg yolk and vanilla and mix until fluffy.
STEP FOUR: Add in the dry ingredients and mix until combined.
STEP FIVE: Scoop the dough and roll into balls. Roll each dough ball in sugar and arrange on parchment paper lined baking sheets. Then bake the cookies.
STEP SIX: As soon as the cookies are done baking, press a frozen peppermint Kiss into the center of each. Let the cookies cool completely on the baking sheets before moving them. This ensures that the Kisses won't lose their shape.
Please see recipe below for complete measurements and baking time!
FAQs
How do I store the cookies? Keep the cookies in an airtight container for up to three days, or freeze for up to two weeks.
Do I have to use peppermint kisses? No you can use regular milk chocolate Kisses if you would rather! They also have dark chocolate, sugar cookie or cookies n creme Kisses that would be really good too!
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Freeze your peppermint Kisses. This will help them to keep their shape the best. I tested this recipe with unfrozen Kisses and they ended up melting completely.
If you make these cookies please leave a review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
📖 Recipe
Chocolate Peppermint Blossoms
Ingredients
- 1 ½ cups (188 g) all-purpose flour spooned and leveled, see notes
- ½ cup (40 g) cocoa powder, Dutch process
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla
- 34 Candy Cane Hershey Kisses, frozen
- ¼ cup (50 g) granulated sugar for rolling the dough
Instructions
- Unwrap 34 Candy Cane Hershey Kisses and place them in the freezer for 30 minutes.34 Candy Cane Hershey Kisses, frozen
- Preheat oven to 350 degrees and line three baking sheets with parchment paper. Set aside.
- To a medium sized bowl add the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine. Set aside.1 ½ cups (188 g) all-purpose flour, ½ cup (40 g) cocoa powder, Dutch process, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- To a large bowl add the butter, brown sugar and granualted white sugar. Cream together with an electric mixer for 1-2 minutes.¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated sugar
- Add in the egg yolks and vanilla and mix until pale in color and fluffy, 1-2 minutes.2 egg yolks, at room temperature, 1 teaspoon vanilla
- Add in the dry ingredients and mix until combined.
- Scoop the dough into 34 portions, using a 1 tablespoon scoop, and roll into balls.
- Roll each dough ball in granulated sugar and then arrange on the baking sheets about 2 inches apart. (I did 12 cookies on the first two baking sheets and 10 on the third.)¼ cup (50 g) granulated sugar
- Bake the cookies for 7-8 minutes. (7 for chewier cookies.)
- As soon as the cookies are done baking, press a frozen Candy Cane Kiss into the center of each cookie.
- Let the cookies cool completely on the baking sheets until the Kiss is set. I found that this was the best way to keep the Kiss from losing its shape.
- Once cooled, serve the cookies!
- Store left overs in an airtight container for up to three days.
Very yummy!
They are so cute and delicious! I made these for my friends and they loved them.
These turned out perfectly and are sturdy enough for a cookie box!
I'm so happy to hear that!!
Love how you added ingredient measurements in your directions!! Turned out great! Made 1 1/2 batches and made 34 cookies.