The Cookie I Can’t Stop Making at Christmas (Even When I Swear I Will!)
Alright, friend, let me just admit something up front: I have tried (and failed—spectacularly, mind you) to make these Chocolate Peppermint Blossoms only once or twice during December. But every year someone in my house—looking at you, Mum—drops hints as soon as they see the first sprinkle of frost. I don’t even really need a recipe anymore, except for that one year I thought I could get clever and do it from memory. Ha! Ended up with a batch of something closer to hockey pucks than cookies. Still edible, but only just.
Why You’ll Love These Little Blossoms
I make these when I want the house to smell like a chocolatey North Pole workshop (or at least what I imagine it would smell like). My family goes absolutely bonkers for these—though to be fair, they go nuts over anything involving chocolate. It’s become tradition: I’ll bake a batch, and by the end of the evening, half of them have mysteriously vanished. Even the ones that look a little wonky (if you’ve ever tried pressing a peppermint kiss into a hot cookie, you know what I mean). Oh! And if you’ve got kids around, this is one of those hands-on, slightly-chaotic, sugar-coated experiences you’ll probably be vacuuming up for days.
What You’ll Need (And What I Wind Up Grabbing When I’m Out of Stuff)
- 1 cup granulated sugar (sometimes I use raw sugar if I’m feeling fancy)
- ½ cup butter, softened—not melted (once tried margarine by mistake, don’t recommend that, but hey, it technically works)
- ¼ cup unsweetened cocoa powder—Hershey’s is what I usually use, but honestly, whatever cocoa’s hanging around will do
- 1 egg (room temp is best, but does anyone really remember ahead of time?)
- 1 ½ cups all-purpose flour (my grandma swore by Gold Medal, but any does the job)
- 1 teaspoon baking soda
- ¼ teaspoon salt (I generally just grab a pinch—don’t stress it)
- 2 tablespoon milk—whole, 2%, almond in a pinch, whatever
- 1 teaspoon peppermint extract (okay, or a splash more if you like things minty. Once I mixed in vanilla extract by accident. Not bad, just… different)
- About 24 Hershey’s Candy Cane Kisses, unwrapped (I mean, count ’em if you want, but who actually ends up with a full bag after ‘quality control’?)
How I Throw It All Together
- Preheat your oven to 350°F (that’s 175°C). Or just turn it on and realize halfway in it’s set to broil—been there, done that.
- Cream together your sugar and butter in a big bowl. I just use a wooden spoon mostly—mixer is faster if I’m impatient (which is always, right?). Don’t be shy with mixing, but it’s fine if it’s a little grainy still—you’re about to add wet stuff.
- Crack in the egg. Pour in your milk and peppermint extract. Mix again. This is usually where I sneak a taste of the dough because, well, you deserve it.
- Add in your flour, baking soda, salt, and cocoa powder. Sometimes I’m tempted to dump it all in at once, but if you don’t want a flour cloud, maybe ease it in a bit at a time. Honestly, don’t worry if it looks a bit odd at first—mine always does.
- Once it basically looks like cookie dough (sticky but not impossible), scoop 'em into balls—tablespoon-sized. I just use my hands, but a spoon works fine, or even a teaspoon if you like ’em smaller. Roll them in extra sugar for a sparkly effect. Sometimes I skip it, but they do look prettier with it.
- Plop them onto a lined baking sheet about 2 inches apart. Don’t space them with a ruler, just eyeball it, nobody’s watching.
- Bake for about 8-10 minutes—I tend to pull them at 9. They’ll look just slightly underdone, which is perfect. Don’t overthink it. Or do; it’s your kitchen.
- As soon as they’re out, gently press a Hershey’s Candy Cane Kiss into the center. (The trick is to move fast but not burn your fingers. I usually yelp at least once.)
- Let cookies cool on sheet for 5 minutes, then transfer to a rack or just a plate if you can’t be bothered. They set up as they cool. Seriously, don’t touch too soon or the kisses re-melt—you’ll have polka-dot cookies, which, actually are still tasty!
Things I’ve Muddled Through The Hard Way (And You Don’t Have To)
- If the dough seems way sticky, stash it in the fridge for 20 minutes—makes rolling way less messy.
- Don’t try to use baking powder instead of soda. I always forget which is which, but this one really matters.
- Kisses absolutely will melt if you leave the cookies on the baking sheet too long. I once got distracted by a phone call and ended up with chocolatey puddles. Still delicious, just… not pretty.
Variations I’ve Dabbled With (Some More Successful Than Others)
- Tried using dark chocolate cocoa powder once—gave them this almost grown-up taste. Loved it, kids not so much.
- Swapped in almond extract for peppermint: turns out pretty good, but definitely not as Christmassy (my cousin called them "Easter cookies"—cheeky thing)
- And, okay, one time I rolled them in crushed peppermint candies instead of sugar. Looked great, but… way too crunchy. Wouldn’t recommend unless you like dentist visits.
What You’ll Need (But Don’t Panic If You Don’t Have It)
- Baking sheet & parchment—no parchment? Lightly oil the tray or dust with flour, works in a pinch
- Mixing bowl—though I once used a soup pot when every bowl was dirty. It did the trick
- Wooden spoon or mixer (hand works, muscle-building situation!)
- Cooling rack—though honestly, a clean dish towel on the counter is totally fine (just—don’t tell Martha Stewart)
How Long Do These Cookies Last In Real Life?
Officially, you could store these in an airtight tin at room temp for about 4-5 days, or freeze them for a month. Though honestly, in my house it never lasts more than a day! (What’s the point of Christmas cookies if not to be eaten immediately, anyway?)
How I Like to Serve Them (And Our Family Quirk)
We usually pile them up in a festive bowl and settle in with mugs of hot chocolate (sometimes Irish-ed up for the adults). If you’re feeling extra cheerful, they look great sprinkled with a little extra crushed peppermint. Oh, and a side of cheesy Christmas movies—even if you roll your eyes, they just taste better that way in my humble opinion.
If I Could Give Only One Pro Tip, It’d Be This
Okay, here’s the lesson I learned the hard way: Don’t try to rush the cooling! Last time I got impatient and tried moving the cookies while still piping hot, half my kisses wound up sliding right off and making a chocolatey mess. So—walk away, make yourself a cup of tea (or, ya know, phone a friend), and let them set.
Burning (or Soggy) Questions I’ve Actually Gotten From Friends and Family
- Why are my cookies spreading out too much? — Could be butter a bit too soft, or maybe the dough needs chilling. I’ve done both. Try a short fridge nap!
- Can I make these ahead of time? — Yep, you sure can. I think this tastes better the next day anyway, probably because the flavors settle in better. Or maybe it’s just wishful thinking.
- My kisses melted everywhere. Is it ruined? — Heck no! You’ve invented ‘peppermint puddles.’ Not quite the look, but trust me—still goes down a treat. In fact, check out some wild and wonderful cookie flops at Sally's Baking Addiction FAQ.
- Can I freeze the dough? — Yep! Shape it into balls and freeze on a tray, then store in a zip-top bag. Bake straight from frozen (add a smidge more time). No sweat.
- Don’t have peppermint kisses? — You can use regular Hershey’s kisses, or even a square of chocolate. Once I stuck a peanut butter cup in by accident. Honestly, not even mad.
On a slight tangent (as usual), if you’ve ever wondered if these cookies work as a holiday gift? Absolutely. I once sent a batch to my friend down south and apparently they were gobbled up even before dinner. So, don’t stress about perfection—Christmas is messy and chocolatey for a reason.
Happy baking, and drop a line if you try your own twist (good, wobbly, or somewhere in between)! And if you want more fun bakes, check out my not-fancy but delicious cinnamon buns over at King Arthur Baking.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 ½ teaspoons peppermint extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 24 peppermint chocolate candies (such as Hershey's Kisses)
Instructions
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1Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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3Beat in the eggs one at a time, then mix in peppermint extract.
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4In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to wet mixture until a soft dough forms.
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5Scoop tablespoons of dough and roll into balls. Place on prepared baking sheets about 2 inches apart.
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6Bake for 9-10 minutes, until edges are set. Immediately press a peppermint chocolate candy into the center of each cookie. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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