Peppermint Mocha Chocolate Blossom Cookies

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Step into a world of holiday delights with these Peppermint Mocha Chocolate Blossom Cookies! These decadent treats blend mocha’s warmth, peppermint’s coolness, and the joy of festive baking. Get ready to create a symphony of flavors that dance on your taste buds!

It’s Christmas time, and there’s nothing quite like a Peppermint Mocha to herald in the season. Unless, of course, you’re in the mood for cookies. These Peppermint Mocha Chocolate Blossom cookies are like Christmas in every bite. Densely rich with chocolate and espresso, merry and bright with peppermint, and crunchy with sparkling sugar.

And, they make darling gifts for the season. One batch will make around 50 cookies. So there’s plenty to share.

Plus… not only do they taste like Christmas — they look like the holidays too!

Ingredients for Chocolate Blossom Cookies

You will find ingredient measurements in the recipe card at the bottom of this post, but here’s a quick list of what you will need to make these festive Christmas cookies!

Cocoa: Be sure to use unsweetened cocoa, your favorite brand.

Espresso: One teaspoon of instant espresso is dissolved into one tablespoon of very hot water prior to mixing the ingredients.

Peppermint: Incredibly important to the flavor of these Peppermint Mocha cookies is the peppermint extract. Don’t skip this ingredient!

Candy Cane Chocolate Kisses: Pick up a package of Hershey’s Candy Cane Kisses for the striped candy.

Sparkling Sugar: Each cookie is rolled in sparkling sugar prior to baking. I love the way the light catches these large sugar crystals. Available in most markets — but here is the brand I have in my pantry.

How to Make These Peppermint Mocha Chocolate Blossom Cookies

Step by step instructions are in the recipe card below, but here is a quick overview of how to make these Christmas cookies!

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. In a small bowl, combine hot water with instant expresso and set aside.
3. Cream butter, sugar, brown sugar, vanilla, and peppermint in a large bowl or stand mixer until well blended. Then beat in the eggs and espresso.
4. Add the dry ingredients and beat until the dough is formed. Be careful not to overmix.
5. Form cookie dough into 1-inch balls (a small cookie scoop (affiliate link) is helpful here)m roll in sparkling sugar and place on a baking sheet about 2 inches apart.
6. Bake for 7 to 9 minutes or until set and beginning to crackle. Remove from the oven and gently press candy cane chocolate kisses into the center of each cookie; remove to a wire rack to cool completely.

Gifting Blossom Cookies

These Peppermint Mocha Chocolate Blossom cookies are a fun addition to Christmas cookie platters — but also make fun and delicious gifts to your Peppermint Mocha-loving friends. Simply add a few to a cellophane bag and tie it with a festive ribbon. And maybe add some holiday greenery, too!

More Cookie Recipes to Try

• Peppermint Mocha Brownie Cookies
• Gingerbread Cookies: German Inspired
• Russian Teacakes: Christmas Snowball Cookies
• German Lebkuchen Christmas Cookies
• Giant and Soft Ginger-Spice Cookies

Continue to Content

Peppermint Mocha Chocolate Blossom Cookies

Yield: 48 to 52 cookies

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

It's Christmas time and there's nothing quite like a Peppermint Mocha to herald in the season. Unless, of course, you're in the mood for cookies. These Peppermint Mocha Chocolate Blossom cookies are like Christmas in every bite. Densely rich with chocolate and espresso, merry and bright with peppermint, and crunchy with sparkling sugar.

Print

Ingredients

• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon peppermint extract
• 2 large eggs
• 1 tablespoon hot water
• 1 teaspoon instant espresso
• 2-1/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• sparkling sugar
• 1 package Hershey's Candy Cane Holiday Kisses

Instructions

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
2. In a small bowl, combine 1 tablespoon very hot water with 1 teaspoon of instant espresso. Set aside.
3. Cream the butter, sugar, brown sugar, vanilla, and peppermint in a large bowl or stand mixer until well blended. Add the eggs and hot water with espresso; beat well.
4. To the bowl, Mix in the flour, cocoa, baking soda and salt until well blended, without overmixing, just until the flour is fully incorporated.
5. Shape the dough into 1-inch balls or use a 1-inch cookie scoop. Then, roll each ball into sparkling sugar before placing it on the parchment-lined baking sheet.
6. Bake for 7 to 9 minutes or until set and beginning to crackle. Be careful not to overbake these cookies. Remove from the oven and gently press candy cane chocolate kisses into the center of each cookie; remove to a wire rack to cool completely.
7. It will make 48 to 52 cookies. I seem to always get 52 using a small cookie scoop.

Notes

If you're not using Sparkling Sugar, be sure to roll the dough balls in granulated sugar. The texture, though, will be different.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  HOMURE H Cookie Scoop Set - Include 1 Tbsp/ 2 Tbsp/ 3Tbsp - 3 PCS Cookie Scoops for Baking - Cookie Dough Scoop - Made of 18/8 Stainless Steel
• 
  India Tree, Sugar Sparkling, 3.5 Ounce
• 
  Hershey Chocolate Hershey Chocolate Candy Cane, Kisses, 10 oz

Nutrition Information:

Yield: 52 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 64mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 2g

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