If you love the classic blossom cookie but want something a little more festive, refreshing, and extra chocolaty, these Chocolate Mint Blossom Cookies are exactly what you need. They’re soft, fudgy, rolled in sugar, and topped with a minty chocolate kiss in the center that melts just enough to stick beautifully. I love making these during the holidays, but honestly—they taste amazing any time of year.
This recipe is simple, beginner-friendly, and perfect for gifting, parties, or enjoying with a warm drink.
Quick Facts
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Prep Time: 15 minutes
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Chill Time: 20 minutes
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Cook Time: 10–12 minutes
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Total Time: About 45 minutes
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Servings: 24–28 cookies
Why You’ll Love These Chocolate Mint Blossom Cookies
These cookies are the best mix of rich chocolate and cool peppermint, making every bite warm and refreshing at the same time.
You’ll love them because:
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They look bakery-perfect with very little effort
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The dough is easy to handle and doesn’t spread too much
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Mint chocolate adds a festive twist
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Great for cookie boxes and gifting
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Soft and fudgy inside with a crisp sugar-coated outside
I make them every year because they always disappear fast!
Ingredients You’ll Need
Dry Ingredients:
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1 ½ cups all-purpose flour
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½ cup unsweetened cocoa powder
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1 teaspoon baking soda
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¼ teaspoon salt
Wet Ingredients:
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½ cup unsalted butter, softened
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½ cup granulated sugar
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½ cup brown sugar
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1 large egg
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1 teaspoon vanilla extract
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½ teaspoon peppermint extract
For Rolling & Topping:
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¼ cup granulated sugar (for coating)
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24–28 mint chocolate kisses (or mint truffles)
How to Make Chocolate Mint Blossom Cookies
Step 1: Mix Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Step 2: Cream Butter & Sugars
Beat softened butter with granulated sugar and brown sugar until creamy and fluffy.
Step 3: Add Egg & Flavor
Beat in the egg, vanilla extract, and peppermint extract. The aroma will already smell amazing.
Step 4: Combine the Dough
Slowly add the dry ingredients to the wet mixture. Mix until a smooth dough forms.
Step 5: Chill the Dough
Refrigerate the dough for 20 minutes for easier rolling.
Step 6: Shape & Roll
Roll dough into 1-inch balls and coat them in granulated sugar.
Step 7: Bake
Place balls on a baking tray lined with parchment.
Bake at 350°F (175°C) for 10–12 minutes.
Step 8: Add the Mint Chocolate
While cookies are warm, gently press a mint chocolate kiss into the center.
Let them cool and set completely.
Serving Suggestions
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Serve warm with hot chocolate, coffee, or peppermint mocha.
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Add them to Christmas cookie boxes or dessert platters.
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Enjoy chilled if you prefer a firmer mint chocolate center.
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Pack them in tins as edible gifts.
Tips for Customization
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Extra minty? Add ¼ teaspoon more peppermint extract.
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Less mint? Use plain chocolate kisses instead.
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Sparkly cookies: Roll in colored sugar or sanding sugar.
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Fudgier texture: Add 2 tablespoons more brown sugar.
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Gluten-free: Use 1:1 gluten-free flour.
Nutritional Info (Approx. per cookie)
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Calories: 120
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Carbs: 17g
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Fat: 5g
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Sugar: 12g
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Protein: 2g
FAQs
1. Can I make the dough ahead of time?
Yes! You can refrigerate it up to 2 days or freeze up to 2 months.
2. Why did my cookies turn out dry?
They may have baked too long. Remove them as soon as the tops crack slightly.
3. Can I use mint chips instead of kisses?
Absolutely—drop a spoonful in the center instead of a mint chocolate kiss.
4. How do I store these cookies?
Keep in an airtight container for 5–6 days at room temperature.
5. Can I freeze the baked cookies?
Yes, freeze for up to 3 months and thaw at room temperature.
Final Thoughts
These Chocolate Mint Blossom Cookies feel festive, smell incredible, and taste like minty fudge wrapped in a soft cookie shell. They’re simple enough for beginners but delicious enough to impress anyone.
