Recipe Overview

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Bake Time: 10–12 minutes
• Total Time: About 1 hour
• Servings: 24 cookies
• Yield: 24 cookies
• Difficulty: Easy
• Calories: Approximately 150 calories per cookie

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A Chocolate-Mint Cookie Made for the Holiday Season

There’s something especially satisfying about the combination of chocolate and mint. Rich cocoa gives these cookies their deep chocolate flavour, while peppermint adds a cool, refreshing finish.

These Mint Chocolate Kiss Blossom Cookies take that combination one step further by adding a chocolate kiss directly to the centre of every warm cookie.

The cookies are tender in the middle with slightly crisp edges. A light coating of sugar gives the outside a delicate sweetness, while the melted chocolate centre creates the classic blossom-cookie appearance.

They look impressive on a cookie platter, but they’re actually quite simple to prepare.

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Ingredients

For the Cookie Dough

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 2 tablespoons milk

For the Sugar Coating

• ¼ cup granulated sugar

For the Chocolate Centre

• 24 mint chocolate kisses

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Step-by-Step Making Process

1. Prepare the Chocolate Kisses

Unwrap the chocolate kisses and place them in a small bowl.

Keep them somewhere cool while you prepare and bake the cookies. Having them ready beforehand is important because they’ll need to be pressed into the cookies immediately after baking.

2. Combine the Dry Ingredients

Add the flour, cocoa powder, baking soda, and salt to a medium bowl.

Whisk for about 20 seconds so the cocoa and baking soda are evenly distributed.

Set the bowl aside.

3. Cream the Butter and Sugars

Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl.

Beat for approximately 2–3 minutes until the mixture becomes lighter, creamy, and smooth.

Properly creamed butter helps give the finished cookies a lighter texture.

4. Add the Egg and Flavourings

Beat the egg into the butter mixture.

Add the vanilla and peppermint extracts.

Mix until everything is evenly incorporated.

The mixture should look smooth and creamy.

5. Add the Dry Mixture

Gradually add the flour and cocoa mixture to the wet ingredients.

Pour in the milk and gently mix until a soft chocolate dough forms.

Stop mixing as soon as there are no obvious streaks of dry flour.

Avoid overworking the dough.

6. Chill the Dough

Cover the bowl and refrigerate the dough for approximately 30 minutes.

This makes the dough easier to scoop and helps control spreading during baking.

7. Heat the Oven

Preheat your oven to 350°F (175°C).

Line one or two baking sheets with parchment paper.

8. Shape the Cookies

Scoop approximately 1 tablespoon of dough for each cookie.

Roll the dough between your palms to create smooth balls.

Roll each ball in granulated sugar until lightly coated.

Place them on the prepared baking sheet, leaving roughly 2 inches between each cookie.

9. Bake

Bake for 10–12 minutes.

The edges should look set while the centres can still appear slightly soft.

Don’t wait until the cookies look completely firm in the oven. They’ll continue cooking from the residual heat of the baking sheet.

10. Add the Chocolate Kiss

Immediately remove the baking sheet from the oven.

While the cookies are still hot, gently press one mint chocolate kiss into the centre of each cookie.

Press straight down rather than twisting the chocolate into the cookie.

The warm cookie will soften the bottom of the chocolate slightly and help it stay in place.

11. Cool

Leave the cookies on the baking sheet for approximately 5 minutes.

Then carefully transfer them to a wire cooling rack.

Allow them to cool completely before placing them into a storage container.

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What Makes These Cookies Different?

The key to these cookies is the balance between cocoa and peppermint.

Too much peppermint can make a dessert taste harsh and medicinal. Too little disappears behind the cocoa.

Using a moderate amount of peppermint extract in the dough while adding a mint chocolate kiss on top gives you two layers of mint flavour without overwhelming the chocolate.

The sugar coating also adds a subtle texture contrast to the soft cookie.

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Baking Tips

Keep the Butter Soft, Not Melted

Softened butter should yield when pressed but shouldn’t look oily or liquid.

Don’t Skip the Chilling Time

The chilled dough is easier to handle and helps the cookies hold their shape.

Use Fresh Baking Soda

Old leavening agents can affect the cookies’ rise and texture.

Don’t Overbake

For soft cookies, remove them when the edges are set but the centres still look slightly underdone.

Add the Kiss Immediately

The chocolate needs to be pressed into the cookie while it’s hot.

Cool Before Storing

If you seal warm cookies inside a container, condensation can develop and affect their texture.

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Serving Ideas

These cookies are delicious on their own, but they’re particularly attractive when served as part of a dessert spread.

Arrange them on a white platter with:

• Chocolate truffles
• Peppermint bark
• Shortbread cookies
• Chocolate-covered pretzels
• Candy canes
• Fresh berries

For a holiday party, place each cookie inside a small paper candy cup for a cleaner presentation.

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Storage

Once completely cool, place the cookies in an airtight container.

Keep them at room temperature for several days.

If you’re stacking the cookies, place parchment or wax paper between the layers to prevent the chocolate centres from rubbing against one another.

For the best texture, keep them away from direct sunlight and heat.

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Freezing Instructions

You can freeze either the baked cookies or the prepared dough.

To Freeze Baked Cookies

Allow the cookies to cool completely.

Place them in a freezer-safe container with parchment between layers.

Freeze for up to approximately 2 months.

Thaw at room temperature before serving.

To Freeze Dough

Shape the dough into balls and place them on a parchment-lined tray.

Freeze until firm, then transfer them to a freezer-safe bag or container.

When you’re ready to bake, place the frozen dough balls on a lined baking sheet and allow a little extra baking time.

Add the chocolate kisses immediately after baking.

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Common Problems and Solutions

Cookies Spread Too Much

The butter may have been too warm or the dough wasn’t chilled sufficiently. Chill the dough longer before baking the next batch.

Cookies Are Too Dry

They were likely baked too long or contained too much flour. Measure flour carefully and remove the cookies while the centres are still slightly soft.

Mint Flavour Is Too Strong

Peppermint extract is concentrated. Reduce the amount slightly next time rather than adding more chocolate to compensate.

Chocolate Kiss Slides Off

Make sure it’s pressed into the centre while the cookie is still warm. Allow the cookie to cool completely before moving it around.

Cookies Are Hard

Overmixing or overbaking can produce a firmer cookie. Mix only until the ingredients are combined and watch the baking time carefully.

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Frequently Asked Questions

Can I use peppermint extract instead of mint extract?

Yes. Peppermint extract gives these cookies a particularly strong, clean mint flavour and works very well with chocolate.

Can I use milk chocolate kisses?

Yes. If you can’t find mint chocolate kisses, regular chocolate kisses are an easy substitute. The cookies will simply have a milder mint flavour.

Do I have to use cocoa powder?

For this particular chocolate-cookie version, cocoa powder provides the main chocolate flavour. It shouldn’t be omitted without replacing it with another suitable chocolate ingredient.

Can I make smaller cookies?

Yes. Use about 2 teaspoons of dough per cookie, but reduce the baking time and watch them carefully.

Why do the centres look soft after baking?

That’s desirable. Chocolate cookies can firm considerably as they cool, so removing them while the centre is slightly soft helps prevent a dry result.

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Final Thoughts

These Mint Chocolate Kiss Blossom Cookies are a great example of how a simple cookie dough can become something special with the right finishing touch.

The cocoa creates a rich chocolate base, peppermint provides a refreshing contrast, and the chocolate kiss in the centre adds a smooth, indulgent finish.

They’re easy enough for an afternoon baking project but attractive enough for holiday entertaining and cookie exchanges.

For the best result, remember the three important steps: chill the dough, don’t overbake the cookies, and add the chocolate kiss while they’re still hot.

Once completely cool, you’ll have soft, chocolatey cookies with a bright mint flavour and a beautiful blossom-style centre.