Mint Chocolate Kiss Blossom Cookies

Mint Chocolate Kiss Blossom Cookies are soft, festive, and absolutely irresistible! With their melt-in-your-mouth texture, refreshing peppermint flavor, and that iconic chocolate kiss on top, these cookies are perfect for holiday cookie trays, parties, or gifting to loved ones.

Love More Recipes? Try My Hershey’s Red Velvet Blossoms Cookies or this Peanut Butter Blossoms next.

Why You’ll Love This Recipe

Chewy cookies with a cool hint of mint and a rich chocolate kiss pressed right into the center. The crisp edges and tender middle create the perfect texture in every bite, while the minty flavor adds a refreshing twist to a classic favorite. Festive, fun, and irresistibly delicious, they’re perfect for holidays, cookie exchanges, or anytime you’re craving a sweet treat.

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Ingredient List

For the Cookies:

• 10 tablespoons unsalted butter, room temperature
• 1 cup powdered sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon peppermint extract
• 6–12 drops green food coloring (optional)
• 2 cups all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon salt

For Rolling & Topping:

• Granulated sugar for rolling (optional)
• 24 chocolate kisses (mint-flavored or regular milk chocolate)

Friendly Notes:

• You can skip the food coloring entirely for classic vanilla-colored cookies
• Regular milk chocolate kisses work perfectly if you can’t find mint-flavored ones
• Start with 6 drops of food coloring and add more for a deeper green

Why These Ingredients Work

Powdered Sugar: This is the secret to these cookies’ incredibly soft, melt-in-your-mouth texture. Unlike granulated sugar, powdered sugar creates a more delicate crumb.

Room Temperature Butter: Creaming soft butter with the sugar creates air pockets that make the cookies light and tender.

Whole Egg + Egg Yolk: The extra yolk adds richness and helps keep the cookies soft and chewy rather than crispy.

Peppermint Extract: Pure peppermint extract gives a clean, strong mint flavor that’s festive without being overwhelming.

Baking Powder: Just the right amount to give the cookies a slight puff, creating the perfect base for that chocolate kiss.

Chocolate Kisses: The iconic topping that makes these cookies so recognizable and loved! Mint-flavored kisses double down on the peppermint flavor.

Essential Tools and Equipment

• Large mixing bowl
• Electric mixer (hand mixer or stand mixer)
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack
• Small bowl for rolling sugar (if using)

How To Make Mint Chocolate Kiss Blossom Cookies

Step 1: Prep Your Workspace

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats — this prevents sticking and makes cleanup a breeze.

Step 2: Cream the Butter and Sugar

In a large bowl, cream the butter and powdered sugar together until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer. Don’t rush this step — the air you’re incorporating now creates tender cookies!

Step 3: Add Wet Ingredients

Add the whole egg, egg yolk, peppermint extract, and food coloring (if using). Mix until everything is smooth and well combined. The dough should look uniform and creamy.

Step 4: Mix in Dry Ingredients

Add the flour, baking powder, and salt to the bowl. Mix just until combined — you should see no more dry flour, but don’t overmix or your cookies will be tough.

Step 5: Shape the Dough

Roll the dough into 1-inch balls (about the size of a walnut). If you’re using the granulated sugar, roll each ball in it for a slightly crispy, sparkly exterior. This step is optional but adds a nice touch!

Step 6: Arrange on Baking Sheet

Place the dough balls on your prepared baking sheets, spacing them about 2 inches apart. Don’t flatten them — they’ll spread naturally as they bake.

Step 7: Bake

Bake for 7–9 minutes, until the cookies are set but still soft. They should look slightly underdone — that’s perfect! They’ll continue to set as they cool.

Step 8: Add the Chocolate Kisses

Remove the cookies from the oven and let them rest on the baking sheet for exactly 2 minutes. This timing is important! Then gently press one chocolate kiss into the center of each cookie. The cookie will crack slightly around the edges — that’s the signature look!

Step 9: Cool Completely

Transfer the cookies to a wire rack to cool completely. The chocolate will set as they cool, creating that perfect combination of soft cookie and firm chocolate.

You Must Know

Room Temperature Butter is Critical: Soft butter creams properly with the sugar. Cold butter won’t incorporate well, and melted butter will make the cookies spread too much.

Don’t Overbake: These cookies should look slightly underdone when you remove them from the oven. They’ll firm up as they cool but stay wonderfully soft.

Timing Matters for the Kisses: Wait the full 2 minutes before pressing in the kisses. Too early and they’ll melt completely; too late and the cookie will be too firm and might crack.

Personal Secret: I unwrap all my chocolate kisses before I start baking and keep them in the freezer. The cold chocolate holds its shape better when pressed into the warm cookies!

Pro Tips & Cooking Hacks

• Even Sizing: Use a small cookie scoop for perfectly uniform cookies that bake evenly
• Test Your Oven: Bake one test cookie first to check timing — every oven is different
• Food Coloring Tip: Add the coloring drop by drop until you get your desired shade. You can always add more, but you can’t take it away!
• Make Them Minty-er: Use mint chocolate kisses AND peppermint extract for double the mint flavor
• Skip the Sugar Roll: If you want extra-soft cookies, skip rolling them in granulated sugar

Flavor Variations / Suggestions

Red & White Peppermint: Skip the green food coloring and use red instead for a candy cane look

Double Chocolate Mint: Add 2 tablespoons of cocoa powder to the dough for chocolate mint cookies

Almond Joy Version: Replace peppermint extract with almond extract and top with dark chocolate kisses

Vanilla Kiss Blossoms: Leave out the peppermint extract and food coloring for classic vanilla cookies

Candy Cane Crunch: Crush 2 candy canes and mix into the dough before baking

Make-Ahead Options

Dough Prep: You can make the dough up to 2 days ahead. Store it covered in the refrigerator, then let it sit at room temperature for 15 minutes before rolling into balls.

Freeze the Dough: Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time.

Baked Cookies: These cookies keep their softness beautifully when stored properly, so you can bake them 2-3 days ahead of your event.

Recipe Notes & Baker’s Tips

• The powdered sugar creates a different texture than traditional chocolate chip cookies — they’re more delicate and tender
• If your dough seems too soft to roll, refrigerate it for 15-20 minutes
• Press the kisses in gently but firmly — you want them to stick without pushing through the bottom
• These cookies look prettiest when the cracks around the kiss are visible, so don’t worry about perfection!

Serving Suggestions

These cookies are perfect for:

• Holiday cookie exchanges and gift tins
• Serving alongside hot cocoa or peppermint tea
• Christmas cookie platters with other festive treats
• Winter birthday parties
• Wrapping individually in cellophane bags with ribbon for gifts

Optional Garnishes:

• Dust with extra powdered sugar for a snowy effect
• Drizzle with melted white chocolate
• Serve on a platter with fresh mint sprigs for decoration

How to Store Your Mint Chocolate Kiss Blossom Cookies

Room Temperature: Store in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to prevent sticking.

Refrigerator: These cookies don’t need refrigeration and actually taste best at room temperature.

Freezer: Freeze baked cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.

Reheating: Not recommended — these cookies are best enjoyed at room temperature to maintain their soft texture.

Allergy Information

Contains:

• Dairy (butter)
• Eggs
• Gluten (wheat flour)

Substitution Suggestions:

• Dairy-Free: Use vegan butter and dairy-free chocolate kisses
• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend
• Egg-Free: Try using flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg), though texture may vary

Questions I Get Asked A Lot

Can I use regular chocolate chips instead of kisses?

You absolutely can! Press 3-4 chocolate chips into the center of each warm cookie. They won’t have that signature blossom look, but they’ll still taste amazing.

My cookies spread too much — what happened?

This usually means your butter was too soft or melted. Make sure it’s just at room temperature (should still hold its shape). Also, make sure you’re measuring flour correctly — spoon it into the cup and level it off.

Do I have to use peppermint extract?

Not at all! You can replace it with vanilla extract for classic sugar cookies, almond extract for an almond flavor, or even try orange extract for a chocolate-orange combination.

Can I make these without food coloring?

Absolutely! The food coloring is purely for aesthetics. The cookies will taste exactly the same without it — they’ll just be a cream color instead of green.

Why did my chocolate kisses melt completely?

You pressed them in too soon! Make sure to wait the full 2 minutes after removing cookies from the oven. The cookies need to set up slightly first. My secret is keeping the kisses in the freezer so they’re cold when they hit the warm cookies.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Mint Chocolate Kiss Blossom Cookies turned out.