An easy doctored up cookie these Chocolate Peppermint Blossoms are quick to prepare, tasty and the perfect cookie to add to your holiday dessert tray!
Chocolate and peppermint go hand in hand. Those are two flavors that I really like together. Peppermint on it’s own can be a bit overwhelming but this combo is amazing.
Now like I said this is a doctored up cookie recipe which means we start with a refrigerated cookie dough! Usually you see doctored up cakes, but I love doctoring up cookies too.
I’ve always been a lover or Peanut Butter Blossoms so we took a spin on them and switched up the flavor and did chocolate and peppermint.
These cookies are super irresistible! The kids also love helping with this recipe, they love rolling the cookies in sugar and placing the kisses on top.
I really enjoy having kids in the kitchen with me and these Chocolate Peppermint Blossoms are one that is super easy to get them to help on.
If you are a huge fan of this combination of flavors as we are then these cookies are just what you need to make for the holidays. Trust me everyone will love them!
Some of our other favorite holiday recipes we have on our site include: The Best Tiramisu, Peppermint Hot Chocolate and Eggnog Cake.
WHY THIS RECIPE WORKS:
- Starting with pre made cookie dough they come together quickly.
- You can double the recipe to serve more people or give as gifts.
- If you are not a fan of peppermint you can change the candy on top.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Refrigerated sugar cookie dough
Cream cheese
Cocoa powder
Granulated sugar
Hershey’s peppermint kisses
HOW TO MAKE CHOCOLATE PEPPERMINT BLOSSOMS, STEP BY STEP:
- Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, beat together the cookie dough, cream cheese, and cocoa powder until fully combined, scraping down the sides as needed.
- Use a medium cookie scoop to portion out the dough and lightly roll it into balls with your hands.
- Roll the dough balls in granulated sugar and place cookies 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes until the edges are set.
- Remove from the oven and gently press an unwrapped kiss into the center of each cookie. Transfer the cookies to a wire rack to cool completely.
- Let the candies soften for about 2 minutes and use a toothpick to swirl the candy if desired or leave as is and allow them to cool.
DO I HAVE TO ROLL IN SUGAR?
No this is an optional step but really makes the cookies what they are and add a little extra sweetness in each bite!
You can also use coarse colored sugar or even holiday colored nonpareils or sprinkles to roll them into! Whatever you like, or just leave them plain.
I’M NOT HUGE ON PEPPERMINT CAN I USE OTHER CHOCOLATE?
Absolutely, the cookie base is great for many different flavors. You can use regular Hershey’s kisses or hugs, ones with caramel or almonds.
You can even use other different candies for these, dove chocolates, truffles and more! Let your inspiration take you to fun places with these.
HOW TO STORE:
These can be stored in an airtight container where they will remain soft and chewy for up to 2 days at room temperature. If you store them longer they are still good but more crumbly.
These can also be frozen, store cookies in a freezer container or bag separated by parchment paper. They will keep frozen for up to 3 months.
Let defrost at room temperature then enjoy!
TIPS AND TRICKS:
- If you want to skip the doctoring mix, you can use chocolate cookie dough instead.
- Use any of your favorite Hershey’s as you’d like or other candies, see tips above.
- Double this recipe and give as gifts.
- These can be frozen, see above on how to do that.
Looking for a cookie that is super easy and flavorful? Then you absolutely have to make these Chocolate Peppermint Blossoms.
If you like this recipe you might also like:
- Peppermint Double Chocolate Cookies
- Caramel Chocolate Thumbprint Cookies
- Chocolate Peanut Butter Blossoms
If you’ve tried these CHOCOLATE PEPPERMINT BLOSSOMS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Peppermint Blossoms
Ingredients
- 16 ounce package refrigerated sugar cookie dough
- 4 ounces cream cheese softened
- â…“ cup unsweetened cocoa powder
- ½ cup granulated sugar optional coating
- 24 Hershey's peppermint kisses
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, beat together the cookie dough, cream cheese, and cocoa powder until fully combined, scraping down the sides as needed.
- Use a medium cookie scoop to portion out the dough and lightly roll it into balls with your hands.
- Roll the dough balls in granulated sugar and place cookies 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes until the edges are set.
- Remove from the oven and gently press an unwrapped kiss into the center of each cookie. Transfer the cookies to a wire rack to cool completely.
- Let the candies soften for about 2 minutes and use a toothpick to swirl the candy or leave as is and allow them to cool.
Notes
- If you want to skip the doctoring mix, you can use chocolate cookie dough instead.
- Use any of your favorite Hershey's as you'd like or other candies, see tips above.
- Double this recipe and give as gifts.
- These can be frozen, see above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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