Mint Chocolate Blossoms

Mint Chocolate Blossoms

I’m sure most of you have had a peanut butter blossom before. Peanut butter cookie, Hershey’s kiss on top. If you haven’t they are delicious and delightful. I wanted to make a more festive version though. Mint chocolate blossoms felt right. To me, chocolate and mint – while I happily eat it year round – feels very much like the holidays. You may already know that by my Mint Cookie Fudge or Peppermint Bark Cookies.

To make these cookies I took the base cookie of my Snickers Thumbprint Cookies, rolled them in granulated sugar before baking and then instead of filling with caramel and snickers added a mint truffle Hershey’s kiss. The result is perfect. It’s dark and rich with a little burst of mint right in the middle.

Even though these are mint chocolate blossoms, the cookie is just a chocolate base. You could use pretty much any kind of kiss you’d like. I’d love to have these with hugs, or almond. If you don’t like mint it’s the easiest recipe to adapt to your own taste.

These cookies are really great to add to a cookie box because they are quick – the dough does need to chill for about an hour but don’t let that deter you. They are a one bowl recipe and just feel really simple. They look very fancy though, which is always great but even better when you didn’t do that much work.

Mint Chocolate Blossoms Key Ingredients

  • Black Cocoa – If you don’t have or can’t find black cocoa you could sub dutch process, but I recommend black cocoa. It’s very rich and the color is beautiful.
  • Granulated Sugar – Rolling these in sugar before baking give the mint chocolate blossoms a sparkle that makes them feel very festive.
  • Mint Hershey’s Kisses – So I mainly used the mint truffle variety which is a dark chocolate with a mint creme filling but I did also test these with the candy cane kisses. With those the cookie looked a little more festive and was slightly sweeter as those have a white chocolate kiss rather than dark chocolate. Both were great though.
Mint Chocolate Blossoms

Mint Chocolate Blossoms

5 from 1 vote
Print Pin Rate
Prep: 1 hour 15 minutes
Bake: 11 minutes
Servings: 15 cookies


  • 160 g AP Flour 1¼ cup
  • ¼ tsp Sea salt
  • 27 g Black Cocoa ⅓ cup
  • ½ cup Unsalted butter softened
  • 135 g Granulated Sugar ⅔ cup
  • 1 large Egg yolk room temperature
  • 2 tbsp Whole or 2% Milk room temperature
  • 1 tsp Vanilla
  • 2-4 tbsp Granulated sugar for rolling
  • 15 Mint Truffle Hershey's Kisses frozen


  • Several hours before, to days before, freeze your Hershey's kisses.
  • In a medium bowl or the bowl of your stand mixer, add butter and sugar and cream together until light and fluffy (about 3 minutes).
  • Add in egg yolk and mix until homogenous.
  • Add milk and vanilla and combine into the wet ingredients.
  • Add in your cocoa powder, mixing until cookie dough is dark and richly colored.
  • Add in flour and salt and stir in until just combined.
  • Using a cookie scoop (I used a 2½ tbsp scoop), scoop all of the dough onto a lined cookie sheet. Place the cookie sheet in the refrigerator for at least one hour.
  • Once cookie dough is sufficiently chilled, measure out 2-4 tbsp of granulated sugar into a small bowl.
  • Preheat the oven to 350°F
  • Take one scoop of dough and roll into a ball between your palms. Once it is round, place into the sugar bowl and cover the exterior in sugar. Place the dough ball back onto a lined cookie sheet.
  • Repeat with the rest of the cookie dough until all are covered in sugar. Make sure the dough balls are spaced with at least 2-3" of space between them.
  • Bake the cookies for 10-12 minutes. The cookies will have spread a small amount but still be somewhat domed.
  • While the cookies are baking, remove your kisses from the freezer and unwrap them.
  • Immediately after taking cookies out of the oven, press a Hershey's kiss into the center of each cookie. You want to press the kiss down slightly which will cause the cookie to spread a little, but you do not need to press it all the way through the cookie to the pan.
  • Allow the cookies to set on the baking sheet for about 10 minutes before moving them to a wire rack to cool.
  • While the cookies cool, the Hershey's kisses will soften completely so before storing make sure the cookies have cooled completely and the chocolates have re-solidified. Cookies will keep in an airtight container for several days.
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