Peppermint Mocha Blossoms

Serves: 34

These blossoms are the perfect holiday cookie, especially when they’re topped with a candy cane Hershey’s Kiss!

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3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cup sugar, divided
2 tablespoons instant espresso powder
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
34 hershey’s kisses candy cane flavored candies, unwrapped


Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a medium bowl, combine flour, cocoa powder, baking soda and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 1 1/4 cups sugar and espresso powder on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, until well combined. Beat in vanilla and peppermint extract until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.

Roll tablespoons of dough into 1-inch balls and coat in remaining 1/2 cup sugar. Place onto baking sheet and bake until outside is crackly, but center is still moist, about 9-10 minutes

Remove from oven and let cool 2-3 minutes before topping with a Candy Cane Kiss in the center of each cookie. Let cool completely on a wire rack.


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