A fun twist on classic Hershey’s kiss blossom cookies, these chocolate peppermint crinkle blossom cookies are not only pretty – they are fudgy and delicious! That peppermint + chocolate combo makes the perfect Christmas cookie!
Well, if you aren’t Christmas cookied out, you’re going to want to make room for these chocolate peppermint crinkle blossom cookies.
I know the name is a little bit of a mouthful, but I can’t very well leave out any part of the deliciousness, can I?
These decadent, tasty cookies are chocolatey.
Referencing, of course, the cute blossom pattern from artfully placing that Hershey’s kiss into the warm, soft, baked cookie.
And this chocolate crinkle version is so, so yummy (not to mention pretty and festive!).
I first shared this recipe exactly one year ago in a newsletter I sent out to my faithful subscribers (if you aren’t subscribed to get the newsletters, you can do that here!).
In the last 12 months, the newsletter list has more than doubled in subscribers, so I thought it was time to get this perfect Christmas cookie out to everyone!
I couldn’t live with myself if I knew so many of my favorite people were going through life without this cookie.
While the candy cane-striped Hershey’s kisses make this chocolate peppermint crinkle blossom cookie ultra-festive, you can use just about any flavor of Hershey’s Kiss.
I suppose that means we can add “well-rounded” to the list of this cookie’s characteristics!
Omit the peppermint extract from the cookie dough and throw on a dark chocolate Hershey Kiss, and you can go ahead and serve this cookie to me all year long.
Also, if you are adamantly opposed to Hershey’s Kisses (or you just don’t have them laying around and the thought of mustering up the energy to put on pants and go the store is too much to even consider), the crinkly, fudgy, powder sugary-coated cookies are fantastic on their own.
Just had to get that out there.
Hope you love these awesome cookies! They really do live up to all the hype.
One Year Ago: Russian Potato and Mushroom Leek Soup
Two Years Ago: Sparkling Cranberry Apple Cider Punch
Three Years Ago: Chocolate Pudding Pretzel Pie
Four Years Ago: Toffee Crumble Caramel Apple Pie
Five Years Ago: 18 Favorite Christmas Cookies and Bars
Yield: 24 cookies
Chocolate Peppermint Crinkle Blossom Cookies
- 1 stick (8 tablespoons, 4 ounces) butter, softened
- 1/2 cup (3.75 ounces) packed light brown sugar
- 2/3 cup (5 ounces) granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 2/3 cups (8.25 ounces) all-purpose flour
- 1/2 cup (2 ounces) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (3 ounces) mini chocolate chips
- 1/2 cup powdered sugar, for rolling
- 24 Hershey Kisses, unwrapped (highly recommend the Candy Cane variety)
- Preheat the oven to 350 degrees F. Line two, large baking sheets with parchment paper or lightly grease with nonstick cooking spray.
- In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes.
- Add the eggs, vanilla extract, and peppermint extract. Mix until the batter has lightened in color, 2-3 minutes.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Toss in the mini chocolate chips.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Place the powdered sugar in a bowl or shallow dish.
- Scoop the dough into heaping tablespoon-sized balls (I use my #40 cookie scoop) and roll into a smooth ball shape (if the dough is too sticky, let it rest for 10-15 minutes or refrigerate for just a few minutes…I usually just scoop and roll right away because I’m too impatient).
- Roll each ball in the powdered sugar, shaking off the excess, and place several inches apart on the baking sheets.
- Bake for 9 minutes, until puffed and crackled (don’t overbake!). Remove the baking sheet from the oven. Immediately press an unwrapped Hershey’s Kiss into the center of each cookie. Remove the cookies to a wire rack to cool completely.
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Recipe Source: from Mel’s Kitchen Cafe; first shared in my Dec 2017 newsletter