Peppermint Chocolate Blossom Cookies Recipe

Starting simple sets you up for success. Gather and measure your ingredients first—that’s mise en place—and it ensures smooth progress without rushing. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper before you mix; this helps keep the bottoms crisp and prevents sticking. The total prep should take about 15 minutes, so you’re ready to pop trays in without delay. Grab a large mixing bowl and a whisk or electric mixer to happily cream your butter and sugars. You’ll want a spatula for scraping the sides. A separate bowl for your dry ingredients makes mixing smooth. Measuring spoons and cups are crucial here for proper balance. Don’t forget your baking sheets lined with parchment—this little step saves cleanup time! A cooling rack is a nice touch for even air circulation and crisp edges as they cool.

How to Make Peppermint Chocolate Blossom Cookies Recipe

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This sets the stage for even baking and easy cleanup.
2. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy—you’ll recognize the texture when it’s airy and a bit pale. This usually takes about 2-3 minutes with a mixer or a bit longer by hand.
3. Combine the wet ingredients by adding the egg, vanilla extract, and peppermint extract to your butter-sugar mixture. Mix until smooth and fully integrated—you’ll smell that refreshing peppermint right away.
4. Whisk the dry ingredients in a separate bowl: all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures everything is evenly distributed before adding to the wet mix.
5. Gradually add the dry ingredients to the wet, folding gently until just combined. The dough should be slightly sticky but firm enough to scoop—avoid overmixing to keep cookies tender.

6. Scoop dough balls about one tablespoon each onto your prepared sheets, spacing them at least two inches apart to allow spreading without crowding.
7. Bake for 10-12 minutes until the edges are set but centers still look soft. You’ll notice a rich cocoa aroma filling the kitchen as they near doneness.
8. Press a chocolate candy gently into the center of each cookie the moment they come out of the oven; the residual heat softens them into that signature blossom shape.
9. Transfer the cookies carefully to wire racks to cool completely. This resting lets the edges crisp slightly, while the centers hold a tender chew.

Creative Variations for Peppermint Chocolate Blossom Cookies Recipe

• Orange zest twist: Add a teaspoon of fresh orange zest to the dough for a bright, citrusy lift that complements peppermint beautifully.
• Espresso kick: Stir in a teaspoon of instant espresso powder to deepen the chocolate flavor with a cozy mocha vibe.
• Nutty crunch: Fold in chopped toasted pecans or walnuts for a pleasant textural contrast and earthy warmth.
• White chocolate swap: Use white chocolate candy melts instead of dark for a sweeter, creamier blossom center.
• Mini cookie bites: Make smaller dough balls for bite-sized treats perfect for parties or gifting.
• Festive sprinkle topping: Press colorful sugar crystals or crushed candy canes around the chocolate candy before baking for a holiday sparkle.

Storage, Freezing & Reheating

• Room temperature: Store cooled cookies in an airtight container for up to 5 days. They’ll keep their soft centers and crisp edges beautifully.
• Freezing: Freeze unbaked dough balls separated on a tray for up to 3 months. Bake directly from frozen, adding a couple minutes to the baking time.
• Baked cookie freezing: Baked cookies freeze well in airtight containers for up to 2 months. Thaw at room temperature before enjoying.
• Reheating: Warm cookies for 10-15 seconds in the microwave for that fresh-baked softness without compromising texture.

Peppermint Chocolate Blossom Cookies Recipe FAQs

• Can I use regular chocolate chips instead of candy melts? Yes! Just choose sturdy chips or chunks that melt nicely but hold shape enough to create that signature blossom look.
• How do I make my cookies softer or chewier? Slightly underbaking (10 minutes or so) and using brown sugar both help keep them tender and moist.
• Is peppermint extract necessary? It’s key for that refreshing kick, but if you prefer, vanilla alone creates a lovely chocolate cookie with subtle sweetness.
• Can I double the recipe? Absolutely! Just mix in batches or use a stand mixer for efficiency. Remember to space cookies well when baking.
• What’s the best way to store leftovers? Keep cookies in an airtight container at room temp for up to 5 days; a slice of bread in the container helps maintain softness.

There’s something utterly comforting about the aroma of peppermint and rich chocolate swirling through your kitchen. That gentle tease of cool mint melts perfectly into silky cocoa cookie dough, coming together in a treat that’s as festive as it is everyday indulgent. I love baking these Peppermint Chocolate Blossom Cookies Recipe when I want a little sparkle in my day—whether it’s a holiday gathering or a cozy night curled with a book.

You’ll notice the cookie texture is delightfully soft with just enough crisp edges to create that snappy bite everyone craves. When you press a warm chocolate candy melt into the center, it softens slightly into a gooey, shiny blossom that feels like a little homemade gift every time. It’s those small moments of buttery steam and crackly shells that make this recipe one to keep close.

Baking side-by-side, I’ll walk you through each step to help you master this cookie. It’s approachable yet special, with flavors that play beautifully together. Once you try this Peppermint Chocolate Blossom Cookies Recipe, you might find yourself keeping it on hand for whenever the mood calls for something both classic and a little spirited.

Ingredient Breakdown

• Unsalted butter: Provides creamy richness and structure. You can swap for salted butter—just skip the added salt for balance.
• Granulated and brown sugar: Granulated sugar adds sweetness and crispness, while brown sugar brings moisture and a mild caramel note. Light or dark brown sugar both work.
• Egg: Binds the dough and contributes softness. For an egg substitute, try unsweetened applesauce (1/4 cup per egg).
• Vanilla & peppermint extracts: Vanilla adds warmth and depth; peppermint gives that fresh, festive sparkle. If peppermint is strong for you, start with 1/2 tsp and adjust.
• All-purpose flour: The base of our dough. For gluten-free, use a 1:1 gluten-free baking blend, but expect a slightly different texture.
• Unsweetened cocoa powder: Delivers rich chocolate notes and deep color. Natural or Dutch-processed poweders can be swapped but may shift flavor subtly.
• Baking soda: Leavens the cookies, keeping them light and tender.
• Salt: Balances sweetness and enhances chocolate flavor.
• Chocolate candy melts or kisses: The signature “blossom” center — melt-in-your-mouth and inviting. Substitute with your favorite chocolates, but use sturdy ones that hold shape when baked.

Before You Begin

Starting simple sets you up for success. Gather and measure your ingredients first—that’s mise en place—and it ensures smooth progress without rushing. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper before you mix; this helps keep the bottoms crisp and prevents sticking. The total prep should take about 15 minutes, so you’re ready to pop trays in without delay. Grab a large mixing bowl and a whisk or electric mixer to happily cream your butter and sugars. You’ll want a spatula for scraping the sides. A separate bowl for your dry ingredients makes mixing smooth. Measuring spoons and cups are crucial here for proper balance. Don’t forget your baking sheets lined with parchment—this little step saves cleanup time! A cooling rack is a nice touch for even air circulation and crisp edges as they cool.

How to Make Peppermint Chocolate Blossom Cookies Recipe

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This sets the stage for even baking and easy cleanup.
2. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy—you’ll recognize the texture when it’s airy and a bit pale. This usually takes about 2-3 minutes with a mixer or a bit longer by hand.
3. Combine the wet ingredients by adding the egg, vanilla extract, and peppermint extract to your butter-sugar mixture. Mix until smooth and fully integrated—you’ll smell that refreshing peppermint right away.
4. Whisk the dry ingredients in a separate bowl: all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures everything is evenly distributed before adding to the wet mix.
5. Gradually add the dry ingredients to the wet, folding gently until just combined. The dough should be slightly sticky but firm enough to scoop—avoid overmixing to keep cookies tender.

6. Scoop dough balls about one tablespoon each onto your prepared sheets, spacing them at least two inches apart to allow spreading without crowding.
7. Bake for 10-12 minutes until the edges are set but centers still look soft. You’ll notice a rich cocoa aroma filling the kitchen as they near doneness.
8. Press a chocolate candy gently into the center of each cookie the moment they come out of the oven; the residual heat softens them into that signature blossom shape.
9. Transfer the cookies carefully to wire racks to cool completely. This resting lets the edges crisp slightly, while the centers hold a tender chew.

Creative Variations for Peppermint Chocolate Blossom Cookies Recipe

• Orange zest twist: Add a teaspoon of fresh orange zest to the dough for a bright, citrusy lift that complements peppermint beautifully.
• Espresso kick: Stir in a teaspoon of instant espresso powder to deepen the chocolate flavor with a cozy mocha vibe.
• Nutty crunch: Fold in chopped toasted pecans or walnuts for a pleasant textural contrast and earthy warmth.
• White chocolate swap: Use white chocolate candy melts instead of dark for a sweeter, creamier blossom center.
• Mini cookie bites: Make smaller dough balls for bite-sized treats perfect for parties or gifting.
• Festive sprinkle topping: Press colorful sugar crystals or crushed candy canes around the chocolate candy before baking for a holiday sparkle.

Storage, Freezing & Reheating

• Room temperature: Store cooled cookies in an airtight container for up to 5 days. They’ll keep their soft centers and crisp edges beautifully.
• Freezing: Freeze unbaked dough balls separated on a tray for up to 3 months. Bake directly from frozen, adding a couple minutes to the baking time.
• Baked cookie freezing: Baked cookies freeze well in airtight containers for up to 2 months. Thaw at room temperature before enjoying.
• Reheating: Warm cookies for 10-15 seconds in the microwave for that fresh-baked softness without compromising texture.

Peppermint Chocolate Blossom Cookies Recipe FAQs

• Can I use regular chocolate chips instead of candy melts? Yes! Just choose sturdy chips or chunks that melt nicely but hold shape enough to create that signature blossom look.
• How do I make my cookies softer or chewier? Slightly underbaking (10 minutes or so) and using brown sugar both help keep them tender and moist.
• Is peppermint extract necessary? It’s key for that refreshing kick, but if you prefer, vanilla alone creates a lovely chocolate cookie with subtle sweetness.
• Can I double the recipe? Absolutely! Just mix in batches or use a stand mixer for efficiency. Remember to space cookies well when baking.
• What’s the best way to store leftovers? Keep cookies in an airtight container at room temp for up to 5 days; a slice of bread in the container helps maintain softness.

The Heart of Peppermint Chocolate Blossom Cookies Recipe

There’s something utterly comforting about the aroma of peppermint and rich chocolate swirling through your kitchen. That gentle tease of cool mint melts perfectly into silky cocoa cookie dough, coming together in a treat that’s as festive as it is everyday indulgent. I love baking these Peppermint Chocolate Blossom Cookies Recipe when I want a little sparkle in my day—whether it’s a holiday gathering or a cozy night curled with a book.

You’ll notice the cookie texture is delightfully soft with just enough crisp edges to create that snappy bite everyone craves. When you press a warm chocolate candy melt into the center, it softens slightly into a gooey, shiny blossom that feels like a little homemade gift every time. It’s those small moments of buttery steam and crackly shells that make this recipe one to keep close.

Baking side-by-side, I’ll walk you through each step to help you master this cookie. It’s approachable yet special, with flavors that play beautifully together. Once you try this Peppermint Chocolate Blossom Cookies Recipe, you might find yourself keeping it on hand for whenever the mood calls for something both classic and a little spirited.

Ingredient Breakdown

• Unsalted butter: Provides creamy richness and structure. You can swap for salted butter—just skip the added salt for balance.
• Granulated and brown sugar: Granulated sugar adds sweetness and crispness, while brown sugar brings moisture and a mild caramel note. Light or dark brown sugar both work.
• Egg: Binds the dough and contributes softness. For an egg substitute, try unsweetened applesauce (1/4 cup per egg).
• Vanilla & peppermint extracts: Vanilla adds warmth and depth; peppermint gives that fresh, festive sparkle. If peppermint is strong for you, start with 1/2 tsp and adjust.
• All-purpose flour: The base of our dough. For gluten-free, use a 1:1 gluten-free baking blend, but expect a slightly different texture.
• Unsweetened cocoa powder: Delivers rich chocolate notes and deep color. Natural or Dutch-processed poweders can be swapped but may shift flavor subtly.
• Baking soda: Leavens the cookies, keeping them light and tender.
• Salt: Balances sweetness and enhances chocolate flavor.
• Chocolate candy melts or kisses: The signature “blossom” center — melt-in-your-mouth and inviting. Substitute with your favorite chocolates, but use sturdy ones that hold shape when baked.

Before You Begin

Starting simple sets you up for success. Gather and measure your ingredients first—that’s mise en place—and it ensures smooth progress without rushing. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper before you mix; this helps keep the bottoms crisp and prevents sticking. The total prep should take about 15 minutes, so you’re ready to pop trays in without delay. Grab a large mixing bowl and a whisk or electric mixer to happily cream your butter and sugars. You’ll want a spatula for scraping the sides. A separate bowl for your dry ingredients makes mixing smooth. Measuring spoons and cups are crucial here for proper balance. Don’t forget your baking sheets lined with parchment—this little step saves cleanup time! A cooling rack is a nice touch for even air circulation and crisp edges as they cool.

How to Make Peppermint Chocolate Blossom Cookies Recipe

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This sets the stage for even baking and easy cleanup.
2. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy—you’ll recognize the texture when it’s airy and a bit pale. This usually takes about 2-3 minutes with a mixer or a bit longer by hand.
3. Combine the wet ingredients by adding the egg, vanilla extract, and peppermint extract to your butter-sugar mixture. Mix until smooth and fully integrated—you’ll smell that refreshing peppermint right away.
4. Whisk the dry ingredients in a separate bowl: all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures everything is evenly distributed before adding to the wet mix.
5. Gradually add the dry ingredients to the wet, folding gently until just combined. The dough should be slightly sticky but firm enough to scoop—avoid overmixing to keep cookies tender.

6. Scoop dough balls about one tablespoon each onto your prepared sheets, spacing them at least two inches apart to allow spreading without crowding.
7. Bake for 10-12 minutes until the edges are set but centers still look soft. You’ll notice a rich cocoa aroma filling the kitchen as they near doneness.
8. Press a chocolate candy gently into the center of each cookie the moment they come out of the oven; the residual heat softens them into that signature blossom shape.
9. Transfer the cookies carefully to wire racks to cool completely. This resting lets the edges crisp slightly, while the centers hold a tender chew.

Creative Variations for Peppermint Chocolate Blossom Cookies Recipe

• Orange zest twist: Add a teaspoon of fresh orange zest to the dough for a bright, citrusy lift that complements peppermint beautifully.
• Espresso kick: Stir in a teaspoon of instant espresso powder to deepen the chocolate flavor with a cozy mocha vibe.
• Nutty crunch: Fold in chopped toasted pecans or walnuts for a pleasant textural contrast and earthy warmth.
• White chocolate swap: Use white chocolate candy melts instead of dark for a sweeter, creamier blossom center.
• Mini cookie bites: Make smaller dough balls for bite-sized treats perfect for parties or gifting.
• Festive sprinkle topping: Press colorful sugar crystals or crushed candy canes around the chocolate candy before baking for a holiday sparkle.

Storage, Freezing & Reheating

• Room temperature: Store cooled cookies in an airtight container for up to 5 days. They’ll keep their soft centers and crisp edges beautifully.
• Freezing: Freeze unbaked dough balls separated on a tray for up to 3 months. Bake directly from frozen, adding a couple minutes to the baking time.
• Baked cookie freezing: Baked cookies freeze well in airtight containers for up to 2 months. Thaw at room temperature before enjoying.
• Reheating: Warm cookies for 10-15 seconds in the microwave for that fresh-baked softness without compromising texture.

Peppermint Chocolate Blossom Cookies Recipe FAQs

• Can I use regular chocolate chips instead of candy melts? Yes! Just choose sturdy chips or chunks that melt nicely but hold shape enough to create that signature blossom look.
• How do I make my cookies softer or chewier? Slightly underbaking (10 minutes or so) and using brown sugar both help keep them tender and moist.
• Is peppermint extract necessary? It’s key for that refreshing kick, but if you prefer, vanilla alone creates a lovely chocolate cookie with subtle sweetness.
• Can I double the recipe? Absolutely! Just mix in batches or use a stand mixer for efficiency. Remember to space cookies well when baking.
• What’s the best way to store leftovers? Keep cookies in an airtight container at room temp for up to 5 days; a slice of bread in the container helps maintain softness.

There’s something utterly comforting about the aroma of peppermint and rich chocolate swirling through your kitchen. That gentle tease of cool mint melts perfectly into silky cocoa cookie dough, coming together in a treat that’s as festive as it is everyday indulgent. I love baking these Peppermint Chocolate Blossom Cookies Recipe when I want a little sparkle in my day—whether it’s a holiday gathering or a cozy night curled with a book.

You’ll notice the cookie texture is delightfully soft with just enough crisp edges to create that snappy bite everyone craves. When you press a warm chocolate candy melt into the center, it softens slightly into a gooey, shiny blossom that feels like a little homemade gift every time. It’s those small moments of buttery steam and crackly shells that make this recipe one to keep close.

Baking side-by-side, I’ll walk you through each step to help you master this cookie. It’s approachable yet special, with flavors that play beautifully together. Once you try this Peppermint Chocolate Blossom Cookies Recipe, you might find yourself keeping it on hand for whenever the mood calls for something both classic and a little spirited.

Ingredient Breakdown

• Unsalted butter: Provides creamy richness and structure. You can swap for salted butter—just skip the added salt for balance.
• Granulated and brown sugar: Granulated sugar adds sweetness and crispness, while brown sugar brings moisture and a mild caramel note. Light or dark brown sugar both work.
• Egg: Binds the dough and contributes softness. For an egg substitute, try unsweetened applesauce (1/4 cup per egg).
• Vanilla & peppermint extracts: Vanilla adds warmth and depth; peppermint gives that fresh, festive sparkle. If peppermint is strong for you, start with 1/2 tsp and adjust.
• All-purpose flour: The base of our dough. For gluten-free, use a 1:1 gluten-free baking blend, but expect a slightly different texture.
• Unsweetened cocoa powder: Delivers rich chocolate notes and deep color. Natural or Dutch-processed poweders can be swapped but may shift flavor subtly.
• Baking soda: Leavens the cookies, keeping them light and tender.
• Salt: Balances sweetness and enhances chocolate flavor.
• Chocolate candy melts or kisses: The signature “blossom” center — melt-in-your-mouth and inviting. Substitute with your favorite chocolates, but use sturdy ones that hold shape when baked.

Before You Begin

Starting simple sets you up for success. Gather and measure your ingredients first—that’s mise en place—and it ensures smooth progress without rushing. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper before you mix; this helps keep the bottoms crisp and prevents sticking. The total prep should take about 15 minutes, so you’re ready to pop trays in without delay. Grab a large mixing bowl and a whisk or electric mixer to happily cream your butter and sugars. You’ll want a spatula for scraping the sides. A separate bowl for your dry ingredients makes mixing smooth. Measuring spoons and cups are crucial here for proper balance. Don’t forget your baking sheets lined with parchment—this little step saves cleanup time! A cooling rack is a nice touch for even air circulation and crisp edges as they cool.

How to Make Peppermint Chocolate Blossom Cookies Recipe

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This sets the stage for even baking and easy cleanup.
2. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy—you’ll recognize the texture when it’s airy and a bit pale. This usually takes about 2-3 minutes with a mixer or a bit longer by hand.
3. Combine the wet ingredients by adding the egg, vanilla extract, and peppermint extract to your butter-sugar mixture. Mix until smooth and fully integrated—you’ll smell that refreshing peppermint right away.
4. Whisk the dry ingredients in a separate bowl: all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures everything is evenly distributed before adding to the wet mix.
5. Gradually add the dry ingredients to the wet, folding gently until just combined. The dough should be slightly sticky but firm enough to scoop—avoid overmixing to keep cookies tender.

6. Scoop dough balls about one tablespoon each onto your prepared sheets, spacing them at least two inches apart to allow spreading without crowding.
7. Bake for 10-12 minutes until the edges are set but centers still look soft. You’ll notice a rich cocoa aroma filling the kitchen as they near doneness.
8. Press a chocolate candy gently into the center of each cookie the moment they come out of the oven; the residual heat softens them into that signature blossom shape.
9. Transfer the cookies carefully to wire racks to cool completely. This resting lets the edges crisp slightly, while the centers hold a tender chew.

Creative Variations for Peppermint Chocolate Blossom Cookies Recipe

• Orange zest twist: Add a teaspoon of fresh orange zest to the dough for a bright, citrusy lift that complements peppermint beautifully.
• Espresso kick: Stir in a teaspoon of instant espresso powder to deepen the chocolate flavor with a cozy mocha vibe.
• Nutty crunch: Fold in chopped toasted pecans or walnuts for a pleasant textural contrast and earthy warmth.
• White chocolate swap: Use white chocolate candy melts instead of dark for a sweeter, creamier blossom center.
• Mini cookie bites: Make smaller dough balls for bite-sized treats perfect for parties or gifting.
• Festive sprinkle topping: Press colorful sugar crystals or crushed candy canes around the chocolate candy before baking for a holiday sparkle.

Storage, Freezing & Reheating

• Room temperature: Store cooled cookies in an airtight container for up to 5 days. They’ll keep their soft centers and crisp edges beautifully.
• Freezing: Freeze unbaked dough balls separated on a tray for up to 3 months. Bake directly from frozen, adding a couple minutes to the baking time.
• Baked cookie freezing: Baked cookies freeze well in airtight containers for up to 2 months. Thaw at room temperature before enjoying.
• Reheating: Warm cookies for 10-15 seconds in the microwave for that fresh-baked softness without compromising texture.

Peppermint Chocolate Blossom Cookies Recipe FAQs

• Can I use regular chocolate chips instead of candy melts? Yes! Just choose sturdy chips or chunks that melt nicely but hold shape enough to create that signature blossom look.
• How do I make my cookies softer or chewier? Slightly underbaking (10 minutes or so) and using brown sugar both help keep them tender and moist.
• Is peppermint extract necessary? It’s key for that refreshing kick, but if you prefer, vanilla alone creates a lovely chocolate cookie with subtle sweetness.
• Can I double the recipe? Absolutely! Just mix in batches or use a stand mixer for efficiency. Remember to space cookies well when baking.
• What’s the best way to store leftovers? Keep cookies in an airtight container at room temp for up to 5 days; a slice of bread in the container helps maintain softness.

The Heart of Peppermint Chocolate Blossom Cookies Recipe

There’s something utterly comforting about the aroma of peppermint and rich chocolate swirling through your kitchen. That gentle tease of cool mint melts perfectly into silky cocoa cookie dough, coming together in a treat that’s as festive as it is everyday indulgent. I love baking these Peppermint Chocolate Blossom Cookies Recipe when I want a little sparkle in my day—whether it’s a holiday gathering or a cozy night curled with a book.

You’ll notice the cookie texture is delightfully soft with just enough crisp edges to create that snappy bite everyone craves. When you press a warm chocolate candy melt into the center, it softens slightly into a gooey, shiny blossom that feels like a little homemade gift every time. It’s those small moments of buttery steam and crackly shells that make this recipe one to keep close.

Baking side-by-side, I’ll walk you through each step to help you master this cookie. It’s approachable yet special, with flavors that play beautifully together. Once you try this Peppermint Chocolate Blossom Cookies Recipe, you might find yourself keeping it on hand for whenever the mood calls for something both classic and a little spirited.

Ingredient Breakdown

• Unsalted butter: Provides creamy richness and structure. You can swap for salted butter—just skip the added salt for balance.
• Granulated and brown sugar: Granulated sugar adds sweetness and crispness, while brown sugar brings moisture and a mild caramel note. Light or dark brown sugar both work.
• Egg: Binds the dough and contributes softness. For an egg substitute, try unsweetened applesauce (1/4 cup per egg).
• Vanilla & peppermint extracts: Vanilla adds warmth and depth; peppermint gives that fresh, festive sparkle. If peppermint is strong for you, start with 1/2 tsp and adjust.
• All-purpose flour: The base of our dough. For gluten-free, use a 1:1 gluten-free baking blend, but expect a slightly different texture.
• Unsweetened cocoa powder: Delivers rich chocolate notes and deep color. Natural or Dutch-processed poweders can be swapped but may shift flavor subtly.
• Baking soda: Leavens the cookies, keeping them light and tender.
• Salt: Balances sweetness and enhances chocolate flavor.
• Chocolate candy melts or kisses: The signature “blossom” center — melt-in-your-mouth and inviting. Substitute with your favorite chocolates, but use sturdy ones that hold shape when baked.

Before You Begin

Starting simple sets you up for success. Gather and measure your ingredients first—that’s mise en place—and it ensures smooth progress without rushing. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper before you mix; this helps keep the bottoms crisp and prevents sticking. The total prep should take about 15 minutes, so you’re ready to pop trays in without delay. Grab a large mixing bowl and a whisk or electric mixer to happily cream your butter and sugars. You’ll want a spatula for scraping the sides. A separate bowl for your dry ingredients makes mixing smooth. Measuring spoons and cups are crucial here for proper balance. Don’t forget your baking sheets lined with parchment—this little step saves cleanup time! A cooling rack is a nice touch for even air circulation and crisp edges as they cool.

How to Make Peppermint Chocolate Blossom Cookies Recipe

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This sets the stage for even baking and easy cleanup.
2. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy—you’ll recognize the texture when it’s airy and a bit pale. This usually takes about 2-3 minutes with a mixer or a bit longer by hand.
3. Combine the wet ingredients by adding the egg, vanilla extract, and peppermint extract to your butter-sugar mixture. Mix until smooth and fully integrated—you’ll smell that refreshing peppermint right away.
4. Whisk the dry ingredients in a separate bowl: all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures everything is evenly distributed before adding to the wet mix.
5. Gradually add the dry ingredients to the wet, folding gently until just combined. The dough should be slightly sticky but firm enough to scoop—avoid overmixing to keep cookies tender.

6. Scoop dough balls about one tablespoon each onto your prepared sheets, spacing them at least two inches apart to allow spreading without crowding.
7. Bake for 10-12 minutes until the edges are set but centers still look soft. You’ll notice a rich cocoa aroma filling the kitchen as they near doneness.
8. Press a chocolate candy gently into the center of each cookie the moment they come out of the oven; the residual heat softens them into that signature blossom shape.
9. Transfer the cookies carefully to wire racks to cool completely. This resting lets the edges crisp slightly, while the centers hold a tender chew.

Creative Variations for Peppermint Chocolate Blossom Cookies Recipe

• Orange zest twist: Add a teaspoon of fresh orange zest to the dough for a bright, citrusy lift that complements peppermint beautifully.
• Espresso kick: Stir in a teaspoon of instant espresso powder to deepen the chocolate flavor with a cozy mocha vibe.
• Nutty crunch: Fold in chopped toasted pecans or walnuts for a pleasant textural contrast and earthy warmth.
• White chocolate swap: Use white chocolate candy melts instead of dark for a sweeter, creamier blossom center.
• Mini cookie bites: Make smaller dough balls for bite-sized treats perfect for parties or gifting.
• Festive sprinkle topping: Press colorful sugar crystals or crushed candy canes around the chocolate candy before baking for a holiday sparkle.

Storage, Freezing & Reheating

• Room temperature: Store cooled cookies in an airtight container for up to 5 days. They’ll keep their soft centers and crisp edges beautifully.
• Freezing: Freeze unbaked dough balls separated on a tray for up to 3 months. Bake directly from frozen, adding a couple minutes to the baking time.
• Baked cookie freezing: Baked cookies freeze well in airtight containers for up to 2 months. Thaw at room temperature before enjoying.
• Reheating: Warm cookies for 10-15 seconds in the microwave for that fresh-baked softness without compromising texture.

Peppermint Chocolate Blossom Cookies Recipe FAQs

• Can I use regular chocolate chips instead of candy melts? Yes! Just choose sturdy chips or chunks that melt nicely but hold shape enough to create that signature blossom look.
• How do I make my cookies softer or chewier? Slightly underbaking (10 minutes or so) and using brown sugar both help keep them tender and moist.
• Is peppermint extract necessary? It’s key for that refreshing kick, but if you prefer, vanilla alone creates a lovely chocolate cookie with subtle sweetness.
• Can I double the recipe? Absolutely! Just mix in batches or use a stand mixer for efficiency. Remember to space cookies well when baking.
• What’s the best way to store leftovers? Keep cookies in an airtight container at room temp for up to 5 days; a slice of bread in the container helps maintain softness.

The Heart of Peppermint Chocolate Blossom Cookies Recipe

There’s something utterly comforting about the aroma of peppermint and rich chocolate swirling through your kitchen. That gentle tease of cool mint melts perfectly into silky cocoa cookie dough, coming together in a treat that’s as festive as it is everyday indulgent. I love baking these Peppermint Chocolate Blossom Cookies Recipe when I want a little sparkle in my day—whether it’s a holiday gathering or a cozy night curled with a book.

You’ll notice the cookie texture is delightfully soft with just enough crisp edges to create that snappy bite everyone craves. When you press a warm chocolate candy melt into the center, it softens slightly into a gooey, shiny blossom that feels like a little homemade gift every time. It’s those small moments of buttery steam and crackly shells that make this recipe one to keep close.

Baking side-by-side, I’ll walk you through each step to help you master this cookie. It’s approachable yet special, with flavors that play beautifully together. Once you try this Peppermint Chocolate Blossom Cookies Recipe, you might find yourself keeping it on hand for whenever the mood calls for something both classic and a little spirited.

Ingredient Breakdown

• Unsalted butter: Provides creamy richness and structure. You can swap for salted butter—just skip the added salt for balance.
• Granulated and brown sugar: Granulated sugar adds sweetness and crispness, while brown sugar brings moisture and a mild caramel note. Light or dark brown sugar both work.
• Egg: Binds the dough and contributes softness. For an egg substitute, try unsweetened applesauce (1/4 cup per egg).
• Vanilla & peppermint extracts: Vanilla adds warmth and depth; peppermint gives that fresh, festive sparkle. If peppermint is strong for you, start with 1/2 tsp and adjust.
• All-purpose flour: The base of our dough. For gluten-free, use a 1:1 gluten-free baking blend, but expect a slightly different texture.
• Unsweetened cocoa powder: Delivers rich chocolate notes and deep color. Natural or Dutch-processed poweders can be swapped but may shift flavor subtly.
• Baking soda: Leavens the cookies, keeping them light and tender.
• Salt: Balances sweetness and enhances chocolate flavor.
• Chocolate candy melts or kisses: The signature “blossom” center — melt-in-your-mouth and inviting. Substitute with your favorite chocolates, but use sturdy ones that hold shape when baked.

Before You Begin

Starting simple sets you up for success. Gather and measure your ingredients first—that’s mise en place—and it ensures smooth progress without rushing. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper before you mix; this helps keep the bottoms crisp and prevents sticking. The total prep should take about 15 minutes, so you’re ready to pop trays in without delay. Grab a large mixing bowl and a whisk or electric mixer to happily cream your butter and sugars. You’ll want a spatula for scraping the sides. A separate bowl for your dry ingredients makes mixing smooth. Measuring spoons and cups are crucial here for proper balance. Don’t forget your baking sheets lined with parchment—this little step saves cleanup time! A cooling rack is a nice touch for even air circulation and crisp edges as they cool.

How to Make Peppermint Chocolate Blossom Cookies Recipe

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This sets the stage for even baking and easy cleanup.
2. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy—you’ll recognize the texture when it’s airy and a bit pale. This usually takes about 2-3 minutes with a mixer or a bit longer by hand.
3. Combine the wet ingredients by adding the egg, vanilla extract, and peppermint extract to your butter-sugar mixture. Mix until smooth and fully integrated—you’ll smell that refreshing peppermint right away.
4. Whisk the dry ingredients in a separate bowl: all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures everything is evenly distributed before adding to the wet mix.
5. Gradually add the dry ingredients to the wet, folding gently until just combined. The dough should be slightly sticky but firm enough to scoop—avoid overmixing to keep cookies tender.

6. Scoop dough balls about one tablespoon each onto your prepared sheets, spacing them at least two inches apart to allow spreading without crowding.
7. Bake for 10-12 minutes until the edges are set but centers still look soft. You’ll notice a rich cocoa aroma filling the kitchen as they near doneness.
8. Press a chocolate candy gently into the center of each cookie the moment they come out of the oven; the residual heat softens them into that signature blossom shape.
9. Transfer the cookies carefully to wire racks to cool completely. This resting lets the edges crisp slightly, while the centers hold a tender chew.

Creative Variations for Peppermint Chocolate Blossom Cookies Recipe

• Orange zest twist: Add a teaspoon of fresh orange zest to the dough for a bright, citrusy lift that complements peppermint beautifully.
• Espresso kick: Stir in a teaspoon of instant espresso powder to deepen the chocolate flavor with a cozy mocha vibe.
• Nutty crunch: Fold in chopped toasted pecans or walnuts for a pleasant textural contrast and earthy warmth.
• White chocolate swap: Use white chocolate candy melts instead of dark for a sweeter, creamier blossom center.
• Mini cookie bites: Make smaller dough balls for bite-sized treats perfect for parties or gifting.
• Festive sprinkle topping: Press colorful sugar crystals or crushed candy canes around the chocolate candy before baking for a holiday sparkle.

Storage, Freezing & Reheating

• Room temperature: Store cooled cookies in an airtight container for up to 5 days. They’ll keep their soft centers and crisp edges beautifully.
• Freezing: Freeze unbaked dough balls separated on a tray for up to 3 months. Bake directly from frozen, adding a couple minutes to the baking time.
• Baked cookie freezing: Baked cookies freeze well in airtight containers for up to 2 months. Thaw at room temperature before enjoying.
• Reheating: Warm cookies for 10-15 seconds in the microwave for that fresh-baked softness without compromising texture.

Peppermint Chocolate Blossom Cookies Recipe FAQs

• Can I use regular chocolate chips instead of candy melts? Yes! Just choose sturdy chips or chunks that melt nicely but hold shape enough to create that signature blossom look.
• How do I make my cookies softer or chewier? Slightly underbaking (10 minutes or so) and using brown sugar both help keep them tender and moist.
• Is peppermint extract necessary? It’s key for that refreshing kick, but if you prefer, vanilla alone creates a lovely chocolate cookie with subtle sweetness.
• Can I double the recipe? Absolutely! Just mix in batches or use a stand mixer for efficiency. Remember to space cookies well when baking.
• What’s the best way to store leftovers? Keep cookies in an airtight container at room temp for up to 5 days; a slice of bread in the container helps maintain softness.

There’s something utterly comforting about the aroma of peppermint and rich chocolate swirling through your kitchen. That gentle tease of cool mint melts perfectly into silky cocoa cookie dough, coming together in a treat that’s as festive as it is everyday indulgent. I love baking these Peppermint Chocolate Blossom Cookies Recipe when I want a little sparkle in my day—whether it’s a holiday gathering or a cozy night curled with a book.

You’ll notice the cookie texture is delightfully soft with just enough crisp edges to create that snappy bite everyone craves. When you press a warm chocolate candy melt into the center, it softens slightly into a gooey, shiny blossom that feels like a little homemade gift every time. It’s those small moments of buttery steam and crackly shells that make this recipe one to keep close.

Baking side-by-side, I’ll walk you through each step to help you master this cookie. It’s approachable yet special, with flavors that play beautifully together. Once you try this Peppermint Chocolate Blossom Cookies Recipe, you might find yourself keeping it on hand for whenever the mood calls for something both classic and a little spirited.

Ingredient Breakdown

• Unsalted butter: Provides creamy richness and structure. You can swap for salted butter—just skip the added salt for balance.
• Granulated and brown sugar: Granulated sugar adds sweetness and crispness, while brown sugar brings moisture and a mild caramel note. Light or dark brown sugar both work.
• Egg: Binds the dough and contributes softness. For an egg substitute, try unsweetened applesauce (1/4 cup per egg).
• Vanilla & peppermint extracts: Vanilla adds warmth and depth; peppermint gives that fresh, festive sparkle. If peppermint is strong for you, start with 1/2 tsp and adjust.
• All-purpose flour: The base of our dough. For gluten-free, use a 1:1 gluten-free baking blend, but expect a slightly different texture.
• Unsweetened cocoa powder: Delivers rich chocolate notes and deep color. Natural or Dutch-processed poweders can be swapped but may shift flavor subtly.
• Baking soda: Leavens the cookies, keeping them light and tender.
• Salt: Balances sweetness and enhances chocolate flavor.
• Chocolate candy melts or kisses: The signature “blossom” center — melt-in-your-mouth and inviting. Substitute with your favorite chocolates, but use sturdy ones that hold shape when baked.

Before You Begin

Starting simple sets you up for success. Gather and measure your ingredients first—that’s mise en place—and it ensures smooth progress without rushing. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper before you mix; this helps keep the bottoms crisp and prevents sticking. The total prep should take about 15 minutes, so you’re ready to pop trays in without delay. Grab a large mixing bowl and a whisk or electric mixer to happily cream your butter and sugars. You’ll want a spatula for scraping the sides. A separate bowl for your dry ingredients makes mixing smooth. Measuring spoons and cups are crucial here for proper balance. Don’t forget your baking sheets lined with parchment—this little step saves cleanup time! A cooling rack is a nice touch for even air circulation and crisp edges as they cool.

How to Make Peppermint Chocolate Blossom Cookies Recipe

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This sets the stage for even baking and easy cleanup.
2. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy—you’ll recognize the texture when it’s airy and a bit pale. This usually takes about 2-3 minutes with a mixer or a bit longer by hand.
3. Combine the wet ingredients by adding the egg, vanilla extract, and peppermint extract to your butter-sugar mixture. Mix until smooth and fully integrated—you’ll smell that refreshing peppermint right away.
4. Whisk the dry ingredients in a separate bowl: all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures everything is evenly distributed before adding to the wet mix.
5. Gradually add the dry ingredients to the wet, folding gently until just combined. The dough should be slightly sticky but firm enough to scoop—avoid overmixing to keep cookies tender.

6. Scoop dough balls about one tablespoon each onto your prepared sheets, spacing them at least two inches apart to allow spreading without crowding.
7. Bake for 10-12 minutes until the edges are set but centers still look soft. You’ll notice a rich cocoa aroma filling the kitchen as they near doneness.
8. Press a chocolate candy gently into the center of each cookie the moment they come out of the oven; the residual heat softens them into that signature blossom shape.
9. Transfer the cookies carefully to wire racks to cool completely. This resting lets the edges crisp slightly, while the centers hold a tender chew.

Creative Variations for Peppermint Chocolate Blossom Cookies Recipe

• Orange zest twist: Add a teaspoon of fresh orange zest to the dough for a bright, citrusy lift that complements peppermint beautifully.
• Espresso kick: Stir in a teaspoon of instant espresso powder to deepen the chocolate flavor with a cozy mocha vibe.
• Nutty crunch: Fold in chopped toasted pecans or walnuts for a pleasant textural contrast and earthy warmth.
• White chocolate swap: Use white chocolate candy melts instead of dark for a sweeter, creamier blossom center.
• Mini cookie bites: Make smaller dough balls for bite-sized treats perfect for parties or gifting.
• Festive sprinkle topping: Press colorful sugar crystals or crushed candy canes around the chocolate candy before baking for a holiday sparkle.

Storage, Freezing & Reheating

• Room temperature: Store cooled cookies in an airtight container for up to 5 days. They’ll keep their soft centers and crisp edges beautifully.
• Freezing: Freeze unbaked dough balls separated on a tray for up to 3 months. Bake directly from frozen, adding a couple minutes to the baking time.
• Baked cookie freezing: Baked cookies freeze well in airtight containers for up to 2 months. Thaw at room temperature before enjoying.
• Reheating: Warm cookies for 10-15 seconds in the microwave for that fresh-baked softness without compromising texture.

Peppermint Chocolate Blossom Cookies Recipe FAQs

• Can I use regular chocolate chips instead of candy melts? Yes! Just choose sturdy chips or chunks that melt nicely but hold shape enough to create that signature blossom look.
• How do I make my cookies softer or chewier? Slightly underbaking (10 minutes or so) and using brown sugar both help keep them tender and moist.
• Is peppermint extract necessary? It’s key for that refreshing kick, but if you prefer, vanilla alone creates a lovely chocolate cookie with subtle sweetness.
• Can I double the recipe? Absolutely! Just mix in batches or use a stand mixer for efficiency. Remember to space cookies well when baking.
• What’s the best way to store leftovers? Keep cookies in an airtight container at room temp for up to 5 days; a slice of bread in the container helps maintain softness.

The Heart of Peppermint Chocolate Blossom Cookies Recipe

There’s something utterly comforting about the aroma of peppermint and rich chocolate swirling through your kitchen. That gentle tease of cool mint melts perfectly into silky cocoa cookie dough, coming together in a treat that’s as festive as it is everyday indulgent. I love baking these Peppermint Chocolate Blossom Cookies Recipe when I want a little sparkle in my day—whether it’s a holiday gathering or a cozy night curled with a book.

You’ll notice the cookie texture is delightfully soft with just enough crisp edges to create that snappy bite everyone craves. When you press a warm chocolate candy melt into the center, it softens slightly into a gooey, shiny blossom that feels like a little homemade gift every time. It’s those small moments of buttery steam and crackly shells that make this recipe one to keep close.

Baking side-by-side, I’ll walk you through each step to help you master this cookie. It’s approachable yet special, with flavors that play beautifully together. Once you try this Peppermint Chocolate Blossom Cookies Recipe, you might find yourself keeping it on hand for whenever the mood calls for something both classic and a little spirited.

Ingredient Breakdown

• Unsalted butter: Provides creamy richness and structure. You can swap for salted butter—just skip the added salt for balance.
• Granulated and brown sugar: Granulated sugar adds sweetness and crispness, while brown sugar brings moisture and a mild caramel note. Light or dark brown sugar both work.
• Egg: Binds the dough and contributes softness. For an egg substitute, try unsweetened applesauce (1/4 cup per egg).
• Vanilla & peppermint extracts: Vanilla adds warmth and depth; peppermint gives that fresh, festive sparkle. If peppermint is strong for you, start with 1/2 tsp and adjust.
• All-purpose flour: The base of our dough. For gluten-free, use a 1:1 gluten-free baking blend, but expect a slightly different texture.
• Unsweetened cocoa powder: Delivers rich chocolate notes and deep color. Natural or Dutch-processed poweders can be swapped but may shift flavor subtly.
• Baking soda: Leavens the cookies, keeping them light and tender.
• Salt: Balances sweetness and enhances chocolate flavor.
• Chocolate candy melts or kisses: The signature “blossom” center — melt-in-your-mouth and inviting. Substitute with your favorite chocolates, but use sturdy ones that hold shape when baked.

Before You Begin

Starting simple sets you up for success. Gather and measure your ingredients first—that’s mise en place—and it ensures smooth progress without rushing. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper before you mix; this helps keep the bottoms crisp and prevents sticking. The total prep should take about 15 minutes, so you’re ready to pop trays in without delay. Grab a large mixing bowl and a whisk or electric mixer to happily cream your butter and sugars. You’ll want a spatula for scraping the sides. A separate bowl for your dry ingredients makes mixing smooth. Measuring spoons and cups are crucial here for proper balance. Don’t forget your baking sheets lined with parchment—this little step saves cleanup time! A cooling rack is a nice touch for even air circulation and crisp edges as they cool.

How to Make Peppermint Chocolate Blossom Cookies Recipe

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This sets the stage for even baking and easy cleanup.
2. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy—you’ll recognize the texture when it’s airy and a bit pale. This usually takes about 2-3 minutes with a mixer or a bit longer by hand.
3. Combine the wet ingredients by adding the egg, vanilla extract, and peppermint extract to your butter-sugar mixture. Mix until smooth and fully integrated—you’ll smell that refreshing peppermint right away.
4. Whisk the dry ingredients in a separate bowl: all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures everything is evenly distributed before adding to the wet mix.
5. Gradually add the dry ingredients to the wet, folding gently until just combined. The dough should be slightly sticky but firm enough to scoop—avoid overmixing to keep cookies tender.

6. Scoop dough balls about one tablespoon each onto your prepared sheets, spacing them at least two inches apart to allow spreading without crowding.
7. Bake for 10-12 minutes until the edges are set but centers still look soft. You’ll notice a rich cocoa aroma filling the kitchen as they near doneness.
8. Press a chocolate candy gently into the center of each cookie the moment they come out of the oven; the residual heat softens them into that signature blossom shape.
9. Transfer the cookies carefully to wire racks to cool completely. This resting lets the edges crisp slightly, while the centers hold a tender chew.

Creative Variations for Peppermint Chocolate Blossom Cookies Recipe

• Orange zest twist: Add a teaspoon of fresh orange zest to the dough for a bright, citrusy lift that complements peppermint beautifully.
• Espresso kick: Stir in a teaspoon of instant espresso powder to deepen the chocolate flavor with a cozy mocha vibe.
• Nutty crunch: Fold in chopped toasted pecans or walnuts for a pleasant textural contrast and earthy warmth.
• White chocolate swap: Use white chocolate candy melts instead of dark for a sweeter, creamier blossom center.
• Mini cookie bites: Make smaller dough balls for bite-sized treats perfect for parties or gifting.
• Festive sprinkle topping: Press colorful sugar crystals or crushed candy canes around the chocolate candy before baking for a holiday sparkle.

Storage, Freezing & Reheating

• Room temperature: Store cooled cookies in an airtight container for up to 5 days. They’ll keep their soft centers and crisp edges beautifully.
• Freezing: Freeze unbaked dough balls separated on a tray for up to 3 months. Bake directly from frozen, adding a couple minutes to the baking time.
• Baked cookie freezing: Baked cookies freeze well in airtight containers for up to 2 months. Thaw at room temperature before enjoying.
• Reheating: Warm cookies for 10-15 seconds in the microwave for that fresh-baked softness without compromising texture.

Peppermint Chocolate Blossom Cookies Recipe FAQs

• Can I use regular chocolate chips instead of candy melts? Yes! Just choose sturdy chips or chunks that melt nicely but hold shape enough to create that signature blossom look.
• How do I make my cookies softer or chewier? Slightly underbaking (10 minutes or so) and using brown sugar both help keep them tender and moist.
• Is peppermint extract necessary? It’s key for that refreshing kick, but if you prefer, vanilla alone creates a lovely chocolate cookie with subtle sweetness.
• Can I double the recipe? Absolutely! Just mix in batches or use a stand mixer for efficiency. Remember to space cookies well when baking.
• What’s the best way to store leftovers? Keep cookies in an airtight container at room temp for up to 5 days; a slice of bread in the container helps maintain softness.