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Sweet and chewy, these candy cane kiss cookies (or Christmas blossoms as we call them in our house) are a holiday favorite! A rich chocolate dough is made from scratch, then baked, and topped with a Hershey’s peppermint kiss.
Try these Christmas cookie recipes for more fun treats to bake and serve. These peanut butter cookies cups are another spin on concept.
Chocolate Peppermint Kiss Blossoms:
I love these easy and quick cookies! They’re perfect for holiday baking and an edible Christmas gift idea. They only take about 20 minutes from start to finish and you’ll be rewarded with a sweet, moist cookie topped with an irresistible, gooey peppermint kiss.
These guys are amazing on the inside! You can wait until they cool or eat them warm and enjoy the gooey, melted peppermint.
COOKIES: | Pinwheels | PB Balls | Gingerbread Cookies
Ingredients for Candy cane Kiss cookies:
- 1 cup butter
- 2 1/3 cups sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 ¼ cups flour
- ¾ cup cocoa powder
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 bag peppermint kisses
Recipe Variations
You could also make these cookies vanilla flavored and leave out the cocoa powder. I’m a chocoholic so that isn’t a change that would be my first choice. 😉
How to Make Chocolate Peppermint Kiss Blossoms
STEP ONE: In a large bowl, cream together butter, vanilla, and sugar. Add eggs 1 at a time and mix until creamy, about 30-45 seconds. In a separate bowl, whisk together dry ingredients. Slowly add the dry ingredients to the wet ingredients.
STEP TWO: Pour 1/3 cup sugar in a small bowl. Roll out into 1 ½ inch balls and roll through the sugar.
STEP THREE: Place on a baking sheet and bake at 375 degrees for 9 minutes, right when they start to crackle.
STEP FOUR: Remove from the oven and let cool for 7-8 minutes. Unwrap kisses while cookies are cooling. Once cookies are slightly cooled, gently press a kiss into the center of the cookie.
How to Store
ON THE COUNTER: Leave in an airtight container on the counter for up to a week.
IN THE FREEZER: After they’re completely cool, place inside a freezer-safe bag or container to freeze for up to three months. Thaw before serving.
AS A GIFT: Place inside a food-safe box tied with ribbon or inside a treat bag for a memorable and delicious edible DIY Christmas gift for friends, neighbors, or teachers.
With the perfect combination of chocolate and peppermint, you’ll love these irresistible little blossoms cookies!
More Christmas Cookies You’ll Love:
NO-BAKE: Butterscotch Haystacks | No Bake Cookies (PB)
COOKIE BARS: Peanut Butter Brownies | Baby Ruth
UNIQUE: Cinnamon Roll Cookies | Carmelitas
Candy Cane Kiss Cookies
Ingredients
For the cookies:
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 ¼ cups flour
- ¾ cup cocoa powder
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 bag peppermint kisses
You'll also need:
- 1/3 cup sugar
Instructions
- In a large bowl, cream together butter, vanilla and sugar. Add eggs 1 at a time and mix until creamy, about 30-45 seconds.
- In a separate bowl, whisk together dry ingredients.
- Slowly add the dry ingredients to the wet ingredients.
- Put 1/3 cup sugar in a small bowl.
- Roll out into 1 ½ inch balls and roll through the sugar.
- Place on a baking sheet and bake at 375 for 9 minutes, right when they start to crackle.
- Remove from oven and let cool for 7-8 minutes. Unwrap kisses while cookies are cooling.
- Once cookies are cooled, gently press a kiss into the center of the cookie.
- Allow to cool completely and serve.
These are a new favorite. I love the candy cane twist.