Dessert

Chocolate Peppermint Blossoms Recipe

ByNaomi Fletcher December 16, 2025December 16, 2025

Introduction

Chocolate Peppermint Blossoms are a festive treat blending rich chocolate with refreshing peppermint. These soft cookies topped with a classic Hershey’s Kiss are perfect for holiday gatherings or anytime you crave a minty chocolate delight.

The image shows two round chocolate cookies with a cracked surface dusted in white powdered sugar. Each cookie has a red and white swirled peppermint candy pressed into the center. The cookies rest on a dark wood surface lightly sprinkled with powdered sugar and a few small cookie crumbs. In the background, part of a white plate with more cookies is visible, along with colorful foil-wrapped candies and a red cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, melted
4 ounces unsweetened chocolate, melted
2 cups granulated sugar
4 eggs, beaten
1 1/2 teaspoons peppermint extract
1/2 cup mini chocolate chips
1/2 cup powdered sugar
36 Hershey’s Kisses

Instructions

Step 1: In a large mixing bowl, combine the flour, baking powder, salt, melted butter, melted unsweetened chocolate, granulated sugar, beaten eggs, peppermint extract, and mini chocolate chips. Mix thoroughly until a uniform dough forms.
Step 2: Cover the dough and refrigerate for at least 1 hour to chill and firm up.
Step 3: Preheat your oven to 300 degrees Fahrenheit. Roll the chilled dough into 1-inch balls, then roll each ball evenly in powdered sugar to coat.
Step 4: Place the coated dough balls on a parchment-lined baking sheet, spacing them apart. Bake for 18 to 20 minutes until the cookies are set but still soft.
Step 5: Remove the cookies from the oven and immediately press one Hershey’s Kiss into the center of each cookie so it slightly melts and adheres.
Step 6: Transfer the cookies to a wire rack and allow them to cool completely before serving.

Tips & Variations

Use good-quality unsweetened chocolate for a rich flavor that balances the peppermint.
For extra crunch, add chopped nuts such as pecans or walnuts to the dough.
If peppermint extract is too strong, reduce the amount slightly to suit your taste.
Substitute dark chocolate kisses if you prefer a less sweet topping.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat briefly in a microwave if you prefer them warm, but avoid overheating to prevent melting the chocolate tops too much.

How to Serve

The image shows several dark chocolate crinkle cookies with a cracked texture, dusted with white powdered sugar on top. Each cookie has a visible indentation filled with a smooth, creamy white layer, topped with a whole red and white striped peppermint candy. The cookies are placed on a white marbled surface with some broken peppermint crumbs scattered around. The focus is on one cookie in the foreground, with others slightly blurred in the background, creating a cozy and festive look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it refrigerated. This resting time enhances the flavors and texture.

What can I use instead of Hershey’s Kisses?

Mini chocolate chips or chocolate chunks can be pressed into the cookies after baking, but Hershey’s Kisses provide the classic look and melting effect that’s traditional for this recipe.