Peppermint Chocolate Blossom Cookies Recipe

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The Comfort of Peppermint Chocolate Blossom Cookies Recipe

There’s something wonderfully calming about baking during a slow weekend morning, and these Peppermint Chocolate Blossom Cookies feel like a warm hug from your grandma’s kitchen. The rich, velvety cocoa notes paired with a refreshing hint of peppermint bring together comfort and a touch of festive sparkle. I love how easily these cookies come together, filling my home with an aromatic peppermint-chocolate scent that invites everyone over for a cozy chat.

You’ll notice that each cookie holds a delicate balance—soft and chewy with lightly crisp edges, crowned by a glossy chocolate blossom that gently melts into the warm dough. Whether you’re sharing these at a holiday gathering or indulging in a personal treat, this Peppermint Chocolate Blossom Cookies Recipe feels both special and familiar, the kind you’ll want to bake again and again.

Ingredient Guide

• 1/2 cup unsalted butter, softened – Gives you that golden, melt-in-your-mouth texture. Softened makes creaming easier.
• 1/2 cup granulated sugar – Sweetens up the dough and helps create the lightly crisp edges.
• 1/2 cup brown sugar, packed – Adds moisture and a subtle caramel note to balance the peppermint.
• 1 large egg – Binds ingredients while making cookies tender and rich.
• 1 tsp vanilla extract – A gentle background warmth that rounds out the flavors beautifully.
• 1 tsp peppermint extract – The star here—bright, refreshing, and just the right amount to avoid overpowering.
• 1 cup all-purpose flour – The sturdy base for your cookie dough.
• 1/3 cup unsweetened cocoa powder – Deepens flavor with a velvety chocolate punch.
• 1/2 tsp baking soda – Helps cookies rise and spread just right.
• 1/4 tsp salt – Balances sweetness and enhances the chocolate notes.
• 12 chocolate candy melts or kisses – The crowning touch, adding shiny, melty magic on top.

Prep Before You Begin

You’ll want to start by preheating your oven to 350°F (175°C) so it’s steady and ready when the dough is shaped. Setting up parchment paper-lined baking sheets ahead of time keeps things moving smoothly. I always like to have my ingredients measured and within reach—that mise en place moment really saves stress when you’re whipping together this Peppermint Chocolate Blossom Cookies Recipe.

How to Make Peppermint Chocolate Blossom Cookies Recipe

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
2. Cream together the softened butter along with the granulated and brown sugars in a large bowl until the mixture is fluffy and pale. This aerates your dough, leading to a tender cookie with a hint of crispness.
3. Beat in the egg, then stir in vanilla and peppermint extracts. You’ll notice the dough becomes silky and fragrant, filling your kitchen with a festive scent.
4. Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. Sifting these ingredients helps evenly distribute the cocoa and leavening agents.
5. Gradually add the dry ingredients to the wet mixture until just combined. Resist overmixing here—you want your cookies tender, not tough.

6. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about two inches apart to allow for gentle spreading without running into each other.
7. Bake for 10-12 minutes until the edges are set and lightly crisp, while the centers remain soft and inviting.
8. Press a chocolate candy melt or kiss into the center of each cookie right after you pull them from the oven. The heat will gently melt the chocolate, giving you that signature blossom look.
9. Cool the cookies on wire racks to let them set fully before indulging. This prevents breakage and helps the flavors meld beautifully.

Creative Variations for Peppermint Chocolate Blossom Cookies Recipe

• Swap peppermint extract for orange zest and a splash of vanilla for a citrus-chocolate twist.
• Add a handful of crushed candy canes right into the dough for extra peppermint crunch.
• Use white chocolate candy melts instead of traditional chocolate for a striking contrast and creamy bite.
• Mix in a teaspoon of instant espresso powder to amplify the chocolate depth.
• Turn these into mini sandwich cookies with peppermint buttercream between two blossoms.
• Try a bit of chili powder or cinnamon for a subtle spicy edge that complements the cool peppermint.

Storage, Freezing & Reheating

• Store cooled cookies in an airtight container at room temperature for up to 5 days—perfectly soft and flavorful.
• Freeze baked cookies (without candy melts) in a zip-top bag for up to 3 months; thaw at room temperature before adding fresh melted chocolate.
• For dough freezing, shape balls and freeze on a tray before bagging; bake straight from frozen, adding a couple extra minutes to baking time.
• Reheat slightly in a warm oven (about 275°F) for 5 minutes to refresh that just-baked feeling before serving.

Peppermint Chocolate Blossom Cookies Recipe FAQs

• Can I use regular chocolate chips instead of candy melts? Absolutely. Just press them into the warm cookies the same way. Candy melts create a smoother “blossom” top, but chips work beautifully too.
• What if I don’t have peppermint extract? You can substitute with mint extract, but start with less—it’s usually stronger. Alternatively, add a few drops of peppermint oil carefully.
• How do I keep cookies from spreading too much? Make sure your butter is softened, not melted, and chill your dough for 15-20 minutes if needed.
• Can I make these gluten-free? Yes, replacing all-purpose flour with a good gluten-free blend should work well. Just check the blend contains xanthan gum for structure.
• Why do my cookies turn out flat? Over-softened butter or skipping the baking soda can cause flat cookies. Also, don’t overmix the dough once the dry ingredients are added.

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