The idea for these cookies came to me one December, staring at a bowl of classic peanut butter blossoms and a candy cane. I wondered what would happen if I married the festive, cool burst of peppermint with the deep comfort of chocolate. The first time I creamed the butter and sugars, the air in my kitchen grew sweet. But the real magic began when I stirred in the peppermint extract—the scent was instantly, joyfully Christmassy. Rolling the rich chocolate dough into balls, baking them, and then pressing a bright white peppermint candy into the center felt like finishing an ornament. That first warm bite, with the soft cookie and the slowly melting candy, was pure holiday magic in an instant.
Why You’ll Love This Recipe
You will adore this recipe because it takes the familiar, beloved concept of a blossom cookie and gives it a spectacular wintery makeover. The rich double-chocolate dough is soft and fudgy, creating the perfect base for the cool, sweet peppermint kiss that melts just slightly in the center. They are incredibly fun and simple to make, especially with little helpers eager to press in the candies. Visually stunning and packed with festive flavor, these cookies are guaranteed to become a new holiday tradition on your cookie tray, wowing guests and family alike.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons peppermint extract (use pure, not mint, for the best flavor)
- 2 ¾ cups all-purpose flour, spooned and leveled
- 1 cup unsweetened cocoa powder (Dutch-process or natural, but use a good quality one)
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup granulated sugar, for rolling
- 48-60 white chocolate peppermint kisses or classic peppermint candy kisses, unwrapped (See the next page below to continue…)