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Peppermint Chocolate Blossom Cookies

Peppermint Chocolate Blossom Cookies to Brighten Your Holidays

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These Peppermint Chocolate Blossom Cookies combine chocolate and peppermint for a festive treat perfect for the holidays.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup all-purpose flour Can be substituted with almond flour for a gluten-free version.
  • 1/2 cup unsweetened cocoa powder Ensure it's high quality to maximize flavor.
  • 1 tsp baking soda Helps leaven the cookies.
  • 1/4 tsp salt Enhances sweetness and flavor.
  • 1/2 cup unsalted butter, softened Should be soft to help maintain shape.
  • 3/4 cup granulated sugar Sweetens the cookies.
  • 1/4 cup packed brown sugar Contributes moisture and flavor.
  • 1 large egg Binds the ingredients.
  • 1 tsp vanilla extract Amplifies flavor complexity.
  • 2 tbsp milk Provides moisture; can use plant-based milk.
  • 1/2 cup mini chocolate chips Optional for extra richness.
  • 1/2 cup crushed peppermint candies or candy canes Adds festive flair.
  • 24 peppermint-striped chocolate kisses For decoration and flavor.
For the Topping
  • crushed peppermint candies Sprinkle on warm cookies for a festive touch.

Equipment

  • Oven
  • Mixing Bowl
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Spatula
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine flour, cocoa powder, baking soda, and salt. Whisk until blended.
  3. In a separate bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add egg, vanilla extract, and milk to the butter-sugar mixture and blend until incorporated.
  5. Gradually mix in dry ingredients until the dough is smooth and well blended.
  6. If desired, fold in mini chocolate chips gently.
  7. Roll the dough into 1-inch balls and place them 2 inches apart on baking sheets.
  8. Bake for 8-10 minutes until edges are set; centers should be soft.
  9. Press a peppermint-striped kiss into the center of each cookie immediately after baking.
  10. While warm, sprinkle crushed peppermint candies over the tops.
  11. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.

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