Triple White Chocolate Peppermint Blossoms are the perfect festive treat for the holiday season. These soft, buttery cookies are packed with white chocolate flavor and topped with a peppermint kiss for a delightful combination of sweetness and minty freshness. Whether you’re baking for a holiday party, gifting to loved ones, or just treating yourself, these cookies are sure to impress.
Why You’ll Love This Recipe
- Rich white chocolate flavor in every bite
- Soft and chewy texture with a melt-in-your-mouth experience
- A festive and elegant appearance perfect for the holidays
- Easy to make with simple ingredients
- The perfect balance of sweetness and refreshing peppermint
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- White chocolate chips (melted)
- All-purpose flour
- Baking powder
- Salt
- Peppermint extract
- White chocolate peppermint kisses (for topping)
- Crushed peppermint candies (for garnish)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and peppermint extract.
- Melt the white chocolate chips in a microwave-safe bowl, stirring until smooth. Let cool slightly before adding to the wet ingredients.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop out dough and roll into small balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Remove from the oven and immediately press a white chocolate peppermint kiss into the center of each cookie.
- Sprinkle crushed peppermint candies on top for extra holiday flair.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
Variations
- Milk or Dark Chocolate Option: Swap out the white chocolate for milk or dark chocolate chips for a different flavor profile.
- Gluten-Free Version: Use a 1:1 gluten-free flour substitute for an allergy-friendly option.
- Extra Peppermint Crunch: Mix crushed peppermint candies into the dough for even more peppermint goodness.
- Different Kiss Flavors: Try other holiday-themed Hershey’s Kisses, such as candy cane or sugar cookie varieties.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Refrigerator: Keep in the fridge for up to 1 week for extended freshness.
- Freezing: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
- Reheating: If desired, warm cookies in the microwave for 5-10 seconds for a freshly baked taste.
FAQs
How do I keep the Hershey’s Kisses from melting too much?
Let the cookies cool for a minute or two before adding the Kisses, and avoid handling them while they set.
Can I use white chocolate chips instead of the kisses?
Yes, you can press a few white chocolate chips into the center instead of using Hershey’s Kisses.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough ahead and refrigerate it for up to 24 hours before baking.
What if I don’t have peppermint extract?
You can substitute it with additional vanilla extract, but the peppermint flavor will be milder.
Can I use pre-crushed peppermint candy?
Yes, pre-crushed peppermint is a great shortcut and works perfectly for this recipe.
How do I prevent the cookies from spreading too much?
Chilling the dough for 30 minutes before baking can help keep them from spreading too thin.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches as needed.
What’s the best way to crush peppermint candies?
Place them in a ziplock bag and crush them using a rolling pin or the bottom of a heavy glass.
Are these cookies soft or crunchy?
They have a soft and chewy texture with a slight crunch from the peppermint topping.
Can I use white chocolate chunks instead of chips?
Yes, white chocolate chunks work just as well for melting into the dough.
Conclusion
Triple White Chocolate Peppermint Blossoms are a delightful and festive treat that combines the creamy sweetness of white chocolate with a refreshing peppermint twist. Perfect for holiday gatherings, cookie exchanges, or simply indulging in a seasonal sweet, these cookies are as beautiful as they are delicious. Give them a try, and enjoy the holiday spirit in every bite!
PrintTriple White Chocolate Peppermint Blossoms
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Triple White Chocolate Peppermint Blossoms are a festive twist on the classic blossom cookie. Made with a rich white chocolate cookie base, packed with white chocolate chips, and topped with a peppermint Hershey’s Kiss, these cookies are soft, chewy, and full of holiday flavor. Perfect for Christmas cookie exchanges or anytime you crave a peppermint-white chocolate treat!
Ingredients
For the Cookies:
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1 1/2 cups all-purpose flour
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
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1/2 cup unsalted butter, softened
-
1/2 cup granulated sugar
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1/2 cup light brown sugar, packed
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1 large egg
-
1 teaspoon vanilla extract
-
1/2 teaspoon peppermint extract
-
4 oz white chocolate, melted and slightly cooled
-
1/2 cup white chocolate chips
For Topping:
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24 Peppermint Hershey’s Kisses, unwrapped
-
1/2 cup granulated sugar (for rolling)
Instructions
-
Preheat & Prep – Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
Mix Dry Ingredients – In a small bowl, whisk together flour, baking soda, and salt. Set aside.
-
Cream Butter & Sugars – In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
-
Add Wet Ingredients – Mix in the egg, vanilla extract, and peppermint extract until combined. Stir in the melted white chocolate.
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Combine & Fold – Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in white chocolate chips.
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Form Cookies – Scoop tablespoon-sized dough balls, roll them in granulated sugar, and place them 2 inches apart on the prepared baking sheet.
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Bake – Bake for 8-10 minutes, or until edges are set but centers are still soft.
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Add Hershey’s Kiss – Immediately press a peppermint Hershey’s Kiss into the center of each cookie.
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Cool – Let cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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For extra peppermint flavor, sprinkle crushed candy canes over the cookies before baking.
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To keep the Hershey’s Kiss from melting too much, place cookies in the fridge for 10 minutes after adding the Kiss.
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Store in an airtight container for up to 5 days.
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