Irresistible Chocolate Peppermint Blossoms are the ultimate holiday treats that perfectly blend rich chocolate with a refreshing minty twist. These delightful cookies are soft, chewy, and guaranteed to bring joy to any festive gathering or cozy night in. With their easy-to-follow recipe, you can whip up a batch in no time, making them perfect for sharing with family and friends. Imagine the warm aroma filling your kitchen as you bake these chocolate peppermint cookies, bringing smiles and sweet memories.

Why You’ll Love This Irresistible Chocolate Peppermint Blossoms

There are countless reasons to fall in love with these cookies! First, they are incredibly easy to make, even for beginners—a truly easy chocolate peppermint blossom recipe. Second, the combination of chocolate and peppermint creates a festive flavor that’s perfect for the holidays. Third, they’re versatile enough to be served at parties or enjoyed as a sweet treat at home. You’ll also appreciate that they can be stored for later enjoyment. With only 120 calories per cookie, you can indulge without guilt. Plus, they make excellent gifts, adding a personal touch to your holiday treats. Lastly, these cookies are vegetarian-friendly, catering to various dietary preferences, which makes them delicious chocolate mint blossoms for everyone.

Ingredients for Irresistible Chocolate Peppermint Blossoms

Gather these items:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/4 cup brown sugar (packed)
1 large egg (room temperature)
1 tsp vanilla extract
1/4 tsp peppermint extract
1 cup semi-sweet chocolate chips
Optional: Crushed candy canes for topping

How to Make Irresistible Chocolate Peppermint Blossoms Step-by-Step

Step 1: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 3: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy (about 3-4 minutes).
Step 4: Add the egg, vanilla extract, and peppermint extract to the butter mixture, mixing until smooth.
Step 5: Gradually combine the dry ingredients with the wet ingredients until just mixed; avoid overmixing.
Step 6: Fold in the chocolate chips gently.
Step 7: Drop rounded balls of dough onto the prepared baking sheet about two inches apart.
Step 8: Bake for 10-12 minutes or until edges are set but centers are still soft. Let cool on the baking sheet for five minutes before transferring to wire racks.

Irresistible Chocolate Peppermint Blossoms: 7 Reasons to Indulge - Irresistible Chocolate Peppermint Blossoms - main visual representation

Pro Tips for the Best Irresistible Chocolate Peppermint Blossoms

Keep these in mind:

Store cookies in an airtight container for up to a week.
These cookies can be frozen for up to three months.
For extra minty flavor, increase the peppermint extract slightly.
Try adding crushed candy canes on top for a festive touch.

Best Ways to Serve Irresistible Chocolate Peppermint Blossoms

Here are some fun ways to enjoy these cookies:

Serve alongside a glass of cold milk or a cup of hot cocoa for a cozy treat.
Include them in a holiday cookie platter with other peppermint chocolate treats.
Package them in festive tins as homemade gifts for friends and family.

How to Store and Reheat Irresistible Chocolate Peppermint Blossoms

For best results, store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, these cookies can be frozen for up to three months. To reheat, simply place them in a preheated oven at 350°F (180°C) for a few minutes until warm.

Frequently Asked Questions About Irresistible Chocolate Peppermint Blossoms

What’s the secret to perfect Irresistible Chocolate Peppermint Blossoms?

Achieving the perfect texture involves ensuring that you don’t overmix the dough and letting the cookies cool slightly on the baking sheet before transferring them to a wire rack. This method gives the centers time to set while keeping them soft and chewy.

Can I make Irresistible Chocolate Peppermint Blossoms ahead of time?

Absolutely! These cookies can be made ahead and stored. Just ensure they are kept in an airtight container. You can also freeze the dough and bake them fresh when needed, making them a great option for holiday prep.

How do I avoid common mistakes with Irresistible Chocolate Peppermint Blossoms?

Common mistakes include overbaking and not measuring ingredients accurately. Use a cookie scoop for uniform sizes and monitor the baking time closely to prevent dryness. Following the instructions carefully will yield the best results.

Variations of Irresistible Chocolate Peppermint Blossoms You Can Try

Here are some delightful twists on the classic recipe:

Substitute white chocolate chips for a different flavor experience.
Add a dash of espresso powder to enhance the chocolate flavor.
Make them gluten-free by using a 1:1 gluten-free flour blend.
Incorporate chopped nuts for added crunch and texture.

Irresistible Chocolate Peppermint Blossoms: 7 Reasons to Indulge - Irresistible Chocolate Peppermint Blossoms - additional detail

For more delicious recipes, check out our desserts category. If you’re interested in other festive treats, you might enjoy our Cinnamon Orange Jam Linzer Cookies or Pistachio Pavlova Meringue Cakes. For tips on baking, visit King Arthur Baking’s guide.

Irresistible Chocolate Peppermint Blossoms: 7 Reasons to Indulge

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Author: Michael
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the festive joy of Chocolate Peppermint Blossoms—a delightful blend of soft, chewy cookies filled with rich chocolate and a refreshing mint twist. Perfect for holiday gatherings or cozy nights at home, these easy-to-make treats will warm your heart and satisfy your sweet tooth.

Ingredients

Scale

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/4 cup brown sugar (packed)
1 large egg (room temperature)
1 tsp vanilla extract
1/4 tsp peppermint extract
1 cup semi-sweet chocolate chips
Optional: Crushed candy canes for topping

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Instructions

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy (about 3-4 minutes).
Add the egg, vanilla extract, and peppermint extract to the butter mixture, mixing until smooth.
Gradually combine the dry ingredients with the wet ingredients until just mixed; avoid overmixing.
Fold in the chocolate chips gently.
Drop rounded balls of dough onto the prepared baking sheet about two inches apart.
Bake for 10-12 minutes or until edges are set but centers are still soft. Let cool on the baking sheet for five minutes before transferring to wire racks.