These Chocolate Mint Blossom Cookies are soft, slightly fudgy, and packed with deep chocolate flavor. Each cookie is rolled in granulated sugar and topped with an unwrapped Hershey’s Kiss—classic milk chocolate or a peppermint swirl—for a festive mint finish. They’re perfect for holiday cookie plates or exchanges. If you enjoy blossom cookies, try the Marble Peanut Butter Blossom variation for another fun twist.
WHY YOU WILL LOVE THIS RECIPE
- Rich chocolate flavor – butter, cocoa and a touch of brown sugar create deep, balanced chocolate notes without being overly sweet.
- Mint-infused dough – a little peppermint extract highlights the chocolate and gives these cookies a bright, festive lift.
- Soft, slightly chewy texture – these cookies remain tender inside with a delicate chew and a sugar-dusted exterior.
- Hershey’s Kiss center – press a warm Hershey’s Kiss into each cookie right after baking so it melts slightly and becomes part of the cookie.
INGREDIENTS
- Butter – use salted or unsalted butter. If you use unsalted, increase added salt to ½ teaspoon. Salted butter adds a subtle richness.
- Granulated sugar – used in the dough and for rolling so the cookies get a sparkly, crisp exterior.
- Brown sugar – dark brown sugar is preferred for its moister texture and deeper molasses flavor.
- Egg – one large egg gives the right amount of moisture for a chewy texture.
- Pure vanilla extract – supports and rounds the chocolate and mint flavors.
- Peppermint extract – provides the mint character; use sparingly so it doesn’t overpower the chocolate.
- Salt – essential to balance sweetness and enhance the overall flavor.
- All-purpose flour – unbleached all-purpose flour gives the best structure for these cookies.
- Cocoa powder – natural or Dutch-process cocoa will work; Dutch will yield a darker color.
- Hershey’s Kisses – unwrapped, one per cookie, pressed into the warm cookies so they adhere and set.
- Tips on extracts and salt – choose a good-quality vanilla to enhance flavor. Peppermint extract is concentrated; a quarter teaspoon is usually enough. Don’t omit salt—adjust based on whether your butter is salted or unsalted.
- Choose the right cocoa – natural cocoa offers bright chocolate notes; Dutch-process is rounder and darker. Either is fine depending on the color and depth you prefer.
STEP-BY-STEP INSTRUCTIONS
- Step 1: Cream butter and sugars. Beat softened butter with brown and granulated sugar until smooth and slightly fluffy but not overly aerated—this yields a chewier cookie.
- Step 2: Add wet ingredients. Mix in the egg, vanilla and peppermint extract until homogeneous.
- Step 3: Mix dry ingredients. Whisk together flour, cocoa, baking soda, baking powder and salt, then fold into the butter mixture until just combined.
- Step 4: Chill the dough. Cover and refrigerate the dough for at least 1 hour to hydrate the flour and firm the butter for better texture and less spread.
- Step 5: Preheat and prepare pans. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 6: Scoop and roll. Scoop roughly 2 tablespoons of dough, roll into balls and coat evenly in granulated sugar.
- Step 7: Bake. Place dough balls about 2 inches apart and bake 9–11 minutes until edges are set and the tops have cracked but remain soft.
- Step 8: Add the Kiss. Remove from the oven and immediately press an unwrapped Hershey’s Kiss into the center of each warm cookie. Transfer to a rack to cool completely so the chocolate sets.
EXPERT TIPS FOR BLOSSOM COOKIES
- Salt is important. It brightens and balances the flavors. If using unsalted butter, increase the total salt to ¾ teaspoon.
- Use large eggs. Standard large eggs are ideal; larger eggs add more liquid and may affect spread and texture.
- Chill the dough. Chilling for at least an hour improves texture, flavor and how the cookies spread. Overnight chill will develop the most flavor and chew.
- Don’t overmix. Mix until ingredients are incorporated. Overworking the dough can create crumbly cookies instead of tender, chewy ones.
RECIPE FAQ
Chilling the dough produces better color, texture and flavor. While you can bake immediately, chilling for a minimum of 1–2 hours is recommended. Four hours to overnight yields the best chew and depth of flavor. Chilled dough also helps cookies keep their shape and stay chewy longer.
Flat cookies can result from oversized dough balls, too much baking soda, too little flour, or dough that isn’t chilled. Also ensure your oven is fully preheated and at the correct temperature.
Freeze cooled cookies in a resealable freezer bag for up to 3 months. Expect some fat bloom on the chocolate after thawing—this is a cosmetic change in the chocolate’s appearance due to temperature shifts and doesn’t affect safety or flavor.
Dry cookies most often come from too much flour or over-baking. Weigh your flour to avoid packing too much in. Because cocoa contributes structure, you may need slightly less flour when using cocoa powder than in a plain cookie recipe.
Crumbly cookies usually indicate excess flour or insufficient moisture. Measure flour accurately, avoid over-mixing, and ensure the correct ratio of butter and egg.
Blossoms are classic soft cookies rolled in sugar and finished with a Hershey’s Kiss pressed into the center after baking. Traditionally made with peanut butter, this variation uses chocolate and peppermint for a seasonal twist.
If you love cookies, try these other recipes from the same collection.
Related
Looking for other recipes like this? Try these:
-
Raspberry Lemonade Cookies
-
Light & Luscious Lemon Curd Cake
-
Chocolate Chip Cookie Cake
-
S’mores Blondies
Pairing
These cookies are great alongside lighter treats and cozy breakfast bakes:
-
Honey Almond Egg White Granola
-
Soft Sprinkle Sugar Cookies
-
Brown Butter Banana Bread
-
Chocolate Chip Cookie Dough Brownies
Chocolate Mint Blossom Cookies
Christina Marsigliese
Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (110g) light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon peppermint extract
- 1 ¼ cups (180g) all-purpose flour
- ⅓ cup (28g) cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup (50g) extra granulated sugar for rolling
- 20 unwrapped Hershey Kisses
Instructions
- Combine softened butter with both sugars in a large bowl. Beat 1–2 minutes until smooth and slightly fluffy but not overly aerated. Add the egg, vanilla and peppermint extract and mix until combined.
- Whisk together flour, cocoa, baking soda, baking powder and salt. Fold the dry mixture into the butter mixture until evenly combined. Cover and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop heaped tablespoons of dough, roll into balls and coat in granulated sugar. Place 2 inches apart on prepared sheets. Bake 9–11 minutes until tops are cracked and edges are set but centers remain soft.
- Immediately press an unwrapped Hershey’s Kiss into the center of each warm cookie. Transfer to a rack to cool completely so the chocolate sets.