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:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
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:

24 Peppermint Hershey’s Kisses, unwrapped
1/2 cup granulated sugar (for rolling)

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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.
Combine & Fold – Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in white chocolate chips.
Form Cookies – Scoop tablespoon-sized dough balls, roll them in granulated sugar, and place them 2 inches apart on the prepared baking sheet.
Bake – Bake for 8-10 minutes, or until edges are set but centers are still soft.
Add Hershey’s Kiss – Immediately press a peppermint Hershey’s Kiss into the center of each cookie.

Cool – Let cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra peppermint flavor, sprinkle crushed candy canes over the cookies before baking.
To keep the Hershey’s Kiss from melting too much, place cookies in the fridge for 10 minutes after adding the Kiss.

Store in an airtight container for up to 5 days.