
Crisp-edged chocolate cookies rolled in sugar and topped with a frozen candy cane Hershey Kiss for a peppermint-flecked holiday classic.

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.
My family loved these the first time I made them. My niece declared them the best cookie she had ever eaten and asked to help the next batch. Over the years I learned to freeze the Hershey Kisses ahead of time and to slightly underbake by 30 seconds to preserve a chewy center. That small adjustment made them perfect for transporting to parties without losing their tender crumb.
My favorite thing about these is how well they travel. I once packed three dozen for a neighborhood cookie swap and they remained glossy and intact even after two hours in a closed tin. The peppermint specks made them easy to spot among a sea of plain sugar cookies and everyone asked for the recipe.
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.
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.
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.
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.
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.
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.
Freeze Candy Cane Hershey Kisses before pressing to keep them from melting too quickly when applied to hot cookies.
Spoon and level flour when measuring to avoid dense cookies and maintain tender texture.
Slightly underbake by 30 seconds to keep the centers chewy and prevent over-drying during cooling.
Chill dough for 30 minutes if you prefer thicker, less spread cookies or if your kitchen is warm.
This nourishing chocolate peppermint blossoms recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Chocolate Peppermint Blossoms recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Whisk together flour, cocoa, baking powder, baking soda, and salt to ensure even distribution of leaveners and remove lumps.
Beat softened butter with brown and granulated sugar until light and fluffy, about 2 to 3 minutes, to incorporate air for tender texture.
Mix in egg yolks and vanilla until combined, scraping the bowl to avoid streaks and achieve uniform color and richness.
Fold dry mixture into the butter mixture in two additions, mixing just until no streaks remain to avoid overdeveloping gluten.
Scoop tablespoon sized portions, roll each in the extra granulated sugar, and place onto parchment lined baking sheets about 2 inches apart.
Bake at 350 degrees Fahrenheit for 8 to 9 minutes until edges are set. Remove and immediately press a frozen Candy Cane Hershey Kiss into each cookie.
Allow cookies to rest 5 minutes on the sheet, then transfer to a wire rack to cool completely so the chocolate sets with a glossy finish.
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