This batch of chocolate peppermint blossoms is the cookie I bring to every winter gathering. I first made them during a snowy December when I wanted a nostalgic chocolate cookie that tasted festive without a lot of fuss. The result is a tender, slightly fudgy round with crisp edges and a bright peppermint finish from the frozen candy cane Hershey Kisses. They are one of those recipes that gets requested every year by friends and family.

What makes these stand out is the contrast of textures and temperatures. The cookie itself is soft in the center with a gentle chew that comes from the egg yolks and brown sugar. Rolling the dough in granulated sugar before baking creates a thin crunchy exterior. Pressing a frozen peppermint Hershey Kiss into the warm cookie gives a glossy, slightly cracked top with peppermint pieces mixed into the chocolate. This combination creates an experience that feels both comforting and celebratory, perfect for holiday cookie trays or a weekend bake-along with kids.

Ingredients

• All-purpose flour: 1 1 2 cups spooned and leveled. Choose a trusted brand and spoon into your measuring cup to avoid dense cookies. All-purpose flour gives the right structure while keeping the centers tender.
• Cocoa powder: 1 2 cup Dutch-process cocoa for a deep chocolate flavor and dark color. Dutch-process gives a smoother, less acidic chocolate note than natural cocoa.
• Baking powder and baking soda: 1 2 teaspoon each to balance lift and create a slight domed top that cracks nicely around the chocolate kiss.
• Salt: 1 2 teaspoon to round out the chocolate and enhance sweetness.
• Unsalted butter: 3 4 cup softened. Use real butter for flavor; room temperature is important to cream properly with the sugars.
• Light brown sugar and granulated sugar: 3 4 cup packed brown sugar plus 1 4 cup granulated sugar in the dough, and an extra 1 4 cup granulated sugar for rolling. Brown sugar contributes moisture and chew while rolling sugar creates the sparkling crust.
• Egg yolks and vanilla: 2 egg yolks and 1 teaspoon vanilla add richness and help the centers remain soft without becoming cake like.
• Candy Cane Hershey Kisses: 34 pieces, frozen. Freezing the kisses prevents them from melting too quickly so they hold shape and set with a glossy finish.

Instructions

Prepare dry ingredients: Whisk together 1 1 2 cups all-purpose flour, 1 2 cup Dutch-process cocoa, 1 2 teaspoon baking powder, 1 2 teaspoon baking soda, and 1 2 teaspoon salt in a medium bowl. Sifting is optional but helps remove lumps and ensures even distribution of leaveners. Cream butter and sugars: In a large bowl, beat 3 4 cup softened unsalted butter with 3 4 cup packed light brown sugar and 1 4 cup granulated sugar until light and fluffy, about 2 to 3 minutes with a hand mixer. Proper creaming traps air which translates to a tender cookie structure. Add yolks and vanilla: Mix in 2 room temperature egg yolks and 1 teaspoon vanilla until incorporated, scraping the bowl to avoid streaks. Egg yolks add richness without excess moisture from whites. Combine wet and dry: Fold the dry mixture into the butter mixture in two additions, mixing just until no streaks remain. Overmixing develops gluten and makes cookies tough; stop as soon as the dough comes together. Portion and roll: Scoop dough using a tablespoon or small cookie scoop and roll each ball in the extra 1 4 cup granulated sugar. Arrange on parchment lined baking sheets about 2 inches apart to allow for spreading. Bake and press: Preheat the oven to 350 degrees Fahrenheit. Bake cookies 8 to 9 minutes until the edges are set and centers look slightly underbaked. Remove from oven and immediately press a frozen Candy Cane Hershey Kiss into the center of each cookie. Return to the oven for 30 seconds with the kiss if you prefer a softer top, or let the residual heat melt the chocolate slightly on its own. Cool and set: Transfer cookies to a cooling rack after 5 minutes to finish setting. Cooling completely is important so the chocolate sets with a glossy finish and the base firms up without drying.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days. For longer storage, separate layers with parchment and freeze up to three months. To refresh cookies from frozen, thaw at room temperature for 20 minutes or warm in a 300 degree Fahrenheit oven for 5 to 7 minutes to restore the just-baked texture. Avoid refrigeration which can dry the cookie and dull the glossy chocolate center.

Ingredient Substitutions

If you do not have Dutch-process cocoa, substitute natural cocoa but add 1 4 teaspoon baking soda to balance acidity. For a dairy-free version, use a vegan butter substitute and check the Hershey Kisses for a dairy-free peppermint chocolate alternative. You can swap light brown sugar with dark brown sugar for a deeper molasses note, though cookies will be slightly denser. For fewer peppermint pieces, choose plain Hershey Kisses and top with a single chopped candy cane when the chocolate is still tacky.

Serving Suggestions

Serve these with hot chocolate or coffee, or arrange on a holiday platter with shortbread and ginger snaps. Garnish with a light dusting of powdered sugar for a snow-kissed look or plate alongside peppermint bark and spiced nuts for a varied dessert table. They are perfect for cookie exchanges, packed in a cellophane bag with a ribbon for a homemade gift, or stacked in a holiday tin for transport.

Cultural Background

Chocolate blossoms trace their roots to mid 20th century American cookie traditions where simple candies were pressed into cookie centers as a decorative finishing touch. The peppermint variation is a more modern seasonal twist that pairs classic chocolate with the winter spice of candy cane. These kinds of one bite flavored cookies became popular for their visual appeal and easy production, making them common at bake sales and family gatherings.

Seasonal Adaptations

For winter holidays, swap Candy Cane Hershey Kisses for red foil wrapped plain kisses for a color pop, or use caramel filled kisses for a sweeter, richer center. In summer, replace peppermint with orange flavored chocolate or a raspberry filled kiss. Adding a teaspoon of instant espresso to the dough intensifies the chocolate for a richer adult treat, ideal for autumn events.

Meal Prep Tips

Portion dough into tablespoon sized balls and freeze on a tray until solid. Transfer to a labeled freezer bag and bake straight from frozen, adding 1 to 2 minutes to the bake time. This lets you bake small batches as needed. Pack baked cookies in a sturdy container with parchment separators for gifting or sending to work. Keep the Hershey Kisses frozen until the moment of pressing to ensure neat centers.

These chocolate peppermint blossoms are simple to make and always elicit warm reactions. Share them with friends, bring them to a party, or make a spare batch and freeze dough for a quick treat. Baking these has become a holiday ritual in my home and I hope they become one in yours.