Peppermint Blossoms

When holiday candy went on sale I bought a package of candy cane (aka peppermint) Hershey’s kisses. My idea was to riff on peanut butter blossoms and make a cookie with a chocolate base and put the kiss on top. I’m making cookies for my colleagues in Ohio and decided this would be a good time to try out the experiment. First though, I needed to find a suitable chocolate cookie recipe for the base. I decided to check the Hershey’s site to see if perhaps there was a recipe there that would suit my needs. I found “Double Chocolate Blossoms” recipe which had a nice chocolate base that I thought I could use for the cookies. The biggest issue was getting the timing right. With peanut butter blossoms the cookie is baked then the kiss added and the cookie baked a bit more. The first batch I made I left in the oven too long and so the kisses melted a bit too much. The second batch was spot on.

Here is what I ended up with


  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 24 HERSHEY’S KISSES Brand Candy Cane Mint Candies


  1. Beat butter, sugar, egg and vanilla in large bowl until well blended. Add flour, cocoa, baking soda and salt alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape dough into 1-inch balls; place on un-greased cookie sheet.
  2. Heat oven to 375°F. Remove wrappers from chocolate pieces.
  3. Bake 8 minutes or until set.
  4. Place chocolate piece in center of each cookie.
  5. Bake 1 minute more.

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