Chocolate Peppermint Blossoms

The dough looks soft when it first comes together, and that can make the first scoop feel a little uncertain. A short rest in the refrigerator firms it up, so…

By Ava
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November 14, 2026
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Reading time: 9 min

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The dough looks soft when it first comes together, and that can make the first scoop feel a little uncertain. A short rest in the refrigerator firms it up, so the portions roll neatly instead of sticking to your hands. Chocolate Peppermint Blossoms turn that simple cocoa dough into a cookie with a sugar-crusted outside and a peppermint chocolate center.

I like that the cookies aren’t overly sweet on their own; the candy cane chocolate brings the minty finish, while the cocoa keeps the base rich and balanced. The cookies are small enough to bake in batches on one large sheet, and the cracked tops make it easy to spot when they’re ready for their centers. Each one looks a little festive without needing icing or extra decorating, with dark chocolate around a bright peppermint middle.

Why the Cracks Tell You More Than the Timer

Chocolate dough makes it harder to judge doneness by color. The tops can look dark before the edges have set, so I watch for the surface to crack and the outside edge to look firm. Those visual cues matter more than pulling every tray at the exact same minute; ovens and baking sheets don’t all behave alike.

The 8-to-10-minute window gives the cookies time to spread and crack without drying out. If the tops are still smooth and the edges look wet, give them another minute and check again. If the cracks have appeared and the edges look set, take the sheet out. A cookie that feels tender at that point will continue to settle as it cools, rather than baking into a hard, dry round. Keeping an eye on both cues is the easiest way to avoid overbaking a dark cookie.

What Gives These Cocoa Cookies Their Texture—and Their Peppermint Finish

• Softened butter and the two sugars — Softened butter creams with the sugars to make the base light and creamy; melted butter won’t trap air in the same way. Granulated sugar keeps the dough from tasting too heavy, while light brown sugar adds moisture and a gentle molasses note. Use butter that gives slightly when pressed, not butter that’s greasy or liquid.
• Egg and vanilla — The egg holds the dough together and gives it structure, while vanilla rounds out the cocoa. Use a large egg as listed so the dough has the right balance of moisture and dry ingredients; changing the egg size can make the dough looser or more crumbly.
• All-purpose flour and unsweetened cocoa — Flour gives the cookies their shape, and unsweetened cocoa supplies the deep chocolate taste without adding sugar. A fresh, well-sealed cocoa powder makes a noticeable difference here. Sweetened cocoa drink mix isn’t a suitable replacement because it changes both the sweetness and the amount of cocoa in the dough.
• Baking soda — This gives the cookies lift and helps them spread as they bake. Don’t swap in baking powder in the same amount; it behaves differently and can change the cookies’ rise and texture.
• Candy Cane chocolates — The peppermint chocolates provide both the center and the mint flavor, so choose pieces that are intact and unwrap them before baking. The candy is pressed into the cookies after baking, which keeps the center in place instead of letting it melt into the dough.

From Creamed Butter to Cracked Cocoa Tops

Cream the Butter and Build the Dough

Beat the softened butter with the granulated and brown sugars until the mixture looks light and creamy, about two minutes. Add the egg and vanilla, then mix until they’re combined. In a separate bowl, whisk the flour, cocoa, baking soda, and salt so the leavener is distributed through the dry ingredients. Mix that into the butter mixture only until no dry streaks remain; continuing to beat after that can make the cookies tougher.

Chill, Scoop, and Coat

Cover the dough and chill it for 30 minutes so it firms enough to shape cleanly. Put the rolling sugar in a small bowl, then scoop the dough into 1-tablespoon portions and roll each one into a ball. Coat each ball in sugar, turning it until the outside is covered. If the dough starts sticking to your hands, pause and let it chill a little longer rather than adding flour, which would change the balance of the dough.

Bake Until the Edges Set

Heat the oven to 350°F and line a large baking sheet with parchment paper. Arrange 12 dough balls on the sheet with about 2 inches between them so they have room to spread. Bake for 8 to 10 minutes, looking for cracked tops and edges that appear set. Bake the remaining dough in batches instead of crowding the sheet; the cookies need space to spread evenly.

Press in the Peppermint Centers

As soon as the cookies come out of the oven, press one unwrapped Candy Cane Kiss into the center of each one. Use enough pressure to seat the candy, but stop once it’s held in place so the cookie doesn’t get crushed. Let the cookies cool on the baking sheet for five minutes, then transfer them to a rack. Wait until they’re completely cool before storing, so warmth doesn’t get trapped around the centers.

Three Ways to Change the Chocolate-Peppermint Balance

Questions That Come Up While Making These Blossoms

Chocolate Peppermint Blossoms

Chocolate peppermint blossoms are soft cocoa cookies rolled in sugar and topped with Candy Cane chocolates. Chill the dough, bake until the tops are cracked and the edges look set, then press a peppermint chocolate into each warm cookie.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chilling 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 30 servings

Course: Dessert

Cuisine: American

Calories: 110

Ingredients Equipment Method Notes

Ingredients

  

For the cookies

• 0.5 cup unsalted butter softened
• 0.67 cup granulated sugar
• 0.33 cup light brown sugar packed
• 1 egg large
• 1 tsp vanilla extract
• 1.5 cup all-purpose flour
• 0.33 cup unsweetened cocoa powder
• 1 tsp baking soda
• 0.25 tsp salt
• 0.25 cup granulated sugar for rolling

For the topping

• 30 Hershey's Kisses Candy Cane chocolates unwrapped

Equipment

• 1 large baking sheet

Method

 

Make the dough

1. Heat the oven to 350°F.
2. Line a large baking sheet with parchment paper.
3. In a large bowl, beat the softened butter, 2/3 cup granulated sugar, and brown sugar until light and creamy, about 2 minutes.
4. Beat in the egg and vanilla until combined.
5. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
6. Mix the dry ingredients into the butter mixture just until no dry streaks remain.
7. Cover the dough and chill it for 30 minutes.

Shape and bake the cookies

1. Put the remaining 1/4 cup granulated sugar in a small bowl.
2. Scoop the dough into 1-tablespoon portions, roll each portion into a ball, then roll it in the sugar.
3. Arrange 12 balls on the prepared baking sheet, spacing them about 2 inches apart.
4. Bake for 8 to 10 minutes, until the tops are cracked and the edges look set.
5. Bake the remaining dough in batches.

Add the topping

1. Immediately press one unwrapped peppermint chocolate into the center of each hot cookie.
2. Let the cookies cool on the baking sheet for 5 minutes.
3. Transfer the cookies to a rack to cool completely.

Notes

For neat, even cookies, scoop level 1-tablespoon portions. Store in an airtight container in the refrigerator for up to 5 days; baked cookies can be frozen. For a dairy-free swap, use plant-based butter and dairy-free peppermint chocolates.