Peppermint Blossom Crinkle Cookies


Peppermint Blossom Crinkle Cookies

Peppermint Blossom Crinkle Cookies
Peppermint Blossom Crinkle Cookies

Everyone needs to bake a batch of these Peppermint Blossom Crinkle Cookies. These cookies are ultra soft and ridiculously fudgy. This recipe is a holiday twist on peanut butter blossoms. Chocolate crinkle cookies are flavored with sweet mint and then topped with a smooth and creamy peppermint Hershey's Kiss. They are the perfect Christmas cookie because they are easy, delicious, and pretty. They look so festive with the red and white Hershey's Kisses and the snowfall of powdered sugar coating each plump chocolate cookie. These Peppermint Blossom Crinkle Cookies are the perfect melt-in-your-mouth dessert for your holiday parties


This recipe was inspired by the Christmas Crinkle Cookies from Ari's Menu


Yields4 Dozen Cookies

Cooking MethodOven


  • 2 cups white whole wheat or all purpose flour
  • 2 teaspoons baking powder
  • 1 1/3 cup sugar
  • 2 eggs
  • 1/2 cup reduced fat cream cheese
  • 4 ounces unsweetened baking chocolate
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • 1 cup powdered sugar
  • 48 peppermint kisses


  1. Combine flour and baking powder in a medium bowl and stir well.

  2. In electric mixer bowl combine sugar and cream cheese on medium speed until creamy and smooth. Add eggs and beat to combine.

  3. Melt chocolate (microwave in 30-second increments until it can be stirred smooth) and stir into the sugar and cream cheese mixture. With machine running, gradually add dry ingredients until well combined. Cover bowl with plastic wrap and chill 2 hours.

  4. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Place powdered sugar into a wide bowl or pie plate.

  5. Roll tablespoon size balls of dough between your palms and toss with the powdered sugar until well coated. Place balls on prepared baking sheet 2 inches apart.

  6. Bake 8 to 10 minutes. Remove baking sheets to a cooling rack and press one candy kiss into the center of each cookie. Let stand 10 minutes before removing from baking sheet to wire cooling rack to continue to cool completely before storing.

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My mom loves blossom crinkle cookies, so I definitely want to make these for her this Christmas!

I'm usually a fan of chocolate crinkle cookies, but these were incredibly bitter and dry. Not at all soft and fudgy like the description says.

I was not a fan of these. The chocolate cookie part wasn't every flavorful. It was about as chocolatey as your standard red velvet cake, if that tells you anything. As for the peppermint Kiss, I didn't like the way it melted down because, when I bit into the cookie, the Kiss coated the top of my mouth and stuck around there for a while. I don't think I'd eat these again.

To me, there's nothing better than the combination of chocolate and mint, so these were perfect! Super easy to make and they look great when served at a holiday party :)

These were super cute and would be fun for a holiday party. I thought the cookies could be a bit more chocolaty, however.

These are now my favorite holiday cookie go-to! WARNING: ADDICTING!

For someone who has a huge soft spot for peppermint, these were absolutely wonderful. I'd definitely make them for a Christmas cookie exchange or a ...Wednesday? A must try!

These don't taste healthy! They taste downright delicious.

These cookies were so minty - definitely a win in my book!

I don't like peppermint, but luckily these cookies are versatile - you can omit the peppermint extract and use regular Hershey's Kisses. I also didn't think they were quite fudgy enough.

These cookies are the perfect combination of chocolate and peppermint. But I preferred them fresh out of the oven... the peppermint candy was hard to bite into once the cookies cooled.

These cookies taste just like Christmas and were so pleasing to eat. I already love peanut butter blossom cookies, but these definitely give them a run for their money. My favorite part is the chocolate. Chocolate stands superior to peanut butter any day.

This are so festive and pretty and I love the flavor combination, but I would use whole wheat pastry flour instead of white whole wheat and would double the amount of peppermint extract.

I was really excited about the peppermint aspect of these cookies, but something seemed a bit off. I think I would try making these with regular white flour rather than wheat and maybe add a bit of peppermint extract.

These peppermint cookies were so pretty! I'll definitely be making them again this holiday season.

I can't eat a lot of peppermint at once, so this was just the right amount to handle. It wasn't too sweet, but could have been a little sweeter :)


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