This delicious candy cane brownie blossom recipe is perfect for the holidays. Be sure to add these cookies to your baking list!

I love chocolate cookies all year long. If you know, you know, right? The rich cocoa flavour always hits the spot! At Christmas time, my go-to is chocolate and mint. The combination is a must-have.

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

With Christmas fast approaching, I want to share a delicious chocolate mint cookie recipe with you. Unlike many chocolate cookies, this recipe calls for melted chocolate, instead of cocoa powder, and it is added in with the wet ingredients.

These Hershey’s Kiss cookies are a great addition to cookie exchanges and hey look beautiful on any cookie platter during the holiday season. The white chocolate peppermint Kisses have a nice crunch too.

This post contains affiliate links.

Cookie supplies:

How to make Peppermint Kiss Cookies:

Ingredients:

4 oz unsweetened bakers chocolate, melted
2 cups white sugar
½ cup butter, softened
3 eggs
1 tsp vanilla extract
1 tsp peppermint extract
2 1/2 cups flour
2 tsp baking powder
½ tsp salt
1 cup icing sugar
5 dozen Hershey’s Candy Cane Kisses

Directions:

Mix together the sugar, butter and melted chocolate.
One at a time, add eggs and mix well.
Mix in the vanilla and peppermint extracts.
In a medium bowl, whisk together the flour, baking powder, and salt.
Add the flour mixture to the chocolate mixture and mix until smooth and well combined.
Chill overnight or for at least 4-6 hours.
Preheat the oven to 350 degrees.
Grease cookie sheets.
Unwrap Hershey’s Kiss candies.
Roll tsp sized balls of dough in your hand.
Roll them in the powdered sugar and coat well.
Place on a prepared baking sheet about 2 inches apart.
Bake for 8-9 minutes.
Upon removing from the oven, immediately press a kiss into the centre of each cookie.
Place the cookie sheet into the fridge or freezer to cool before the chocolate melts.
Once cooled remove from the cookie sheet and store in an airtight container.

Tips & tricks:

A cookie scoop makes shaping your cookies a breeze. You get quick, uniform dough balls every time.
Using a Betty Crocker sugar cookie mix to whip up sugar cookie dough is a huge timesaver. Add a little cocoa to the mix and turn it into chocolate sugar cookies.
When baking holiday cookies, make double or triple batches. It saves a ton of time in the long run!
Start making your Christmas cookies early and freeze them. Baked cookies will easily last 3 months in the freezer. When party season arrives, you will be able to put together a holiday cookie tray in no time.

More holiday cookie ideas:

Peanut butter blossoms – Instead of a chocolate cookie and mint Kisses, make peanut butter cookies and add plain milk chocolate Kisses.
Sugar cookies – Whether you prefer a crispy or chewy sugar cookie, they are a classic for any holiday. Use seasonal cookie cutters and decorate with royal icing.
A shortbread cookie sprinkled with red or green sprinkles is always festive.
Chewy ginger cookies

The next time you’re looking for the perfect holiday cookie, try these Hershey’s Kisses cookies. Be sure to check out even more of my favorite Christmas cookie recipes!

What are some of your favorite Christmas cookies? Let me know in the comments below!

If you love this candy cane brownie blossom recipe, please give it a five star review and help me share it on Facebook and Pinterest!

Candy Cane Brownie Blossom Recipe

Name: Candy Cane Brownie Blossom Recipe
Prep time: 4 h 30 min
Cook time: 9 min
Total time: 4 h 39 min
Yield: 24
Ingredients: 4 oz unsweetened bakers chocolate, melted; 2 cups white sugar; ½ cup butter, softened; 3 eggs; 1 tsp vanilla extract; 1 tsp peppermint extract; 2 1/2 cups flour; 2 tsp baking powder; ½ tsp salt; 1 cup icing sugar; 5 dozen Hersheys Candy Cane Kisses

Yield: 24

Prep Time: 4 hours 30 minutes

Cook Time: 9 minutes

Total Time: 4 hours 39 minutes

This delicious candy cane brownie blossom recipe is perfect for the holidays. Be sure to add these cookies to your baking list.

Ingredients

4 oz unsweetened bakers chocolate, melted
2 cups white sugar
½ cup butter, softened
3 eggs
1 tsp vanilla extract
1 tsp peppermint extract
2 1/2 cups flour
2 tsp baking powder
½ tsp salt
1 cup icing sugar
5 dozen Hersheys Candy Cane Kisses

Instructions

Mix together the sugar, butter and melted chocolate.
One at a time, add eggs and mix well.
Mix in the vanilla and peppermint extracts.
In a medium bowl, whisk together the flour, baking powder and salt.
Add the flour mixture to the chocolate mixture and mix until smooth and well combined.
Chill overnight or for at least 4-6 hours.
Preheat the oven to 350 degrees.
Grease cookie sheets.
Unwrap Hershey’s Kiss candies.
Roll tsp sized balls of dough in your hand.
Roll them in the powdered sugar and coat well.
Place on sheet about 2 inches apart.
Bake for 8-9 minutes.
Upon removing from the oven, immediately press a kiss into the centre of each cookie.
Place the cookie sheet into the fridge or freezer to cool before the chocolate melts.
Once cooled remove from the cookie sheet and store.

34 Comments

Inline Feedbacks

View all comments

Heather Painchaud

Author

6 years ago

Hello friends!
Just a note – be sure to use olive oil in this recipe – it makes the cookies puff up. Alternately my friend Amy shared another version that seems to be less troublesome:

4 oz unsweetened bakers chocolate, melted
2 cups white sugar
½ cup butter or margarine
3 eggs
1 tsp vanilla extract
1 tsp peppermint extract
2 1/2 cups flour
2 tsp baking powder
½ tsp salt

1 cup icing sugar
5 dozen Hersheys Candy Cane Kisses

« Previous 1 2

Hello, I’m Heather!

Get the latest recipes and creative ideas delivered right to your inbox!

AMAZON ASSOCIATES DISCLOSURE

COPYRIGHT