Mint Chocolate Kiss Blossom Cookies Recipe

I didn’t set out to fall in love with these cookies. I actually just wanted something different from the usual holiday lineup. You know how you get tired of making the same things every single year? That was me, staring into my pantry hoping for inspiration.

I’ve always been a chocolate person, but once winter hits, mint starts calling my name. Something about that combo feels cold-weather perfect. Cozy but still fresh. Like stepping outside into crisp air and then coming back into a warm kitchen.

The first batch I ever made was… not great. They looked cute, sure, but they were dry and the mint was way too strong. I’m talking toothpaste vibes. I almost gave up right there.

But stubborn baking energy kicked in. I adjusted things. Baked again. Tweaked again. By the third try, they finally came out soft, lightly minty, and honestly hard to stop eating.

Now they’re one of those cookies people expect me to bring. If I skip them, someone notices.

What Makes These Different From Other Blossom Cookies

These aren’t your typical sugar cookie blossoms. The texture is softer and almost melts when you bite into them. That comes from using powdered sugar instead of granulated sugar, which gives them this delicate, almost shortbread-like feel.

I also learned very quickly that real butter matters here. Not the substitutes. Not the “spreadable” stuff. Actual butter makes the flavor richer and keeps the cookies from turning weirdly flat or greasy.

Another thing I love is how customizable they are. Bright green for the holidays. Pale mint for a softer look. Or no color at all if that’s not your thing. The taste stays exactly the same.

And that chocolate kiss pressed into the center? It’s not just decoration. It adds that creamy chocolate contrast that balances the mint so it doesn’t overpower everything.

Ingredients I Used for the Recipe

• 10 tablespoons butter, room temperature – This gives the cookies richness and that soft, melt-in-your-mouth texture.
• 1 cup powdered sugar – Makes the cookies tender instead of crisp and adds a smooth sweetness.
• 1 whole egg – Helps bind everything together.
• 1 egg yolk – Adds extra softness and keeps the dough from feeling dry.
• 1 teaspoon peppermint extract – Brings the mint flavor. I sometimes use a little less for a milder taste.
• 6 to 12 drops green food coloring – Just for color. Totally optional.
• 2 cups all-purpose flour – Gives structure without making them heavy.
• 3/4 teaspoon baking powder – Helps the cookies puff slightly instead of spreading flat.
• 1/4 teaspoon kosher salt – Balances the sweetness.
• 24 chocolate kisses – The star on top. Adds that classic blossom look and creamy chocolate finish.

How to make Mint Chocolate Kiss Blossom Cookies?

Step 1 – Preheat and Prepare

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. I used to skip this step and regretted it every time I had to scrape cookies off the pan.

Step 2 – Cream the Butter and Sugar

Beat the butter and powdered sugar together until light and fluffy. This takes a couple minutes. Don’t rush it. This step is what gives the cookies that soft texture instead of turning dense.

Step 3 – Add the Eggs and Flavor

Mix in the egg and the extra yolk. Then add the peppermint extract. Start with a modest amount. You can always add more next time, but you can’t fix over-minty dough.

Add the food coloring if you’re using it. I start with just a few drops and build from there until I like the color.

Step 4 – Add the Dry Ingredients

Stir in the flour, baking powder, and salt. Mix just until combined. Overmixing will make the cookies tougher, and nobody wants that.

Step 5 – Roll the Dough

Roll the dough into 1-inch balls and place them on the baking sheet. If you want a little sparkle, you can roll them in granulated sugar first. Sometimes I do, sometimes I don’t. Depends on my mood.

Step 6 – Bake Carefully

Bake for 7 to 9 minutes. For my oven, 8 minutes is the sweet spot. The cookies should look set but not browned. Overbaking is the fastest way to ruin these.

Step 7 – Let Them Rest Before Adding Chocolate

Take the cookies out and let them sit on the pan for about 2 minutes. This is important. Pressing the chocolate in too soon makes it melt into a puddle. Waiting too long can cause cracking.

Step 8 – Add the Chocolate Kiss

Gently press one chocolate kiss into the center of each cookie. The chocolate will soften slightly but will hold its shape as it cools.

Step 9 – Cool Completely

Move the cookies to a wire rack and let them cool all the way. Once cooled, store them in an airtight container at room temperature.

Things I Learned the Hard Way

I messed these up enough times to have opinions now.

First, don’t overbake them. They might look slightly underdone when you pull them out, but they finish setting as they cool. Leaving them in “just another minute” will dry them out.

Second, real butter truly makes a difference. I tested it once with a substitute when I ran out. The texture changed, the flavor wasn’t as rich, and I never did that again.

Third, peppermint extract is powerful. A little goes a long way. One time I got confident and added extra. Those cookies cleared your sinuses before you even swallowed.

Also, the green color is just for fun. If you don’t want to use food coloring, skip it. They still taste exactly the same.

Tips

Use Room Temperature Ingredients

Cold butter won’t cream properly. Let it sit out for a bit before starting. It makes mixing so much easier.

Don’t Rush the Chocolate Step

Letting the cookies rest for a minute or two before adding the kiss keeps everything neat and pretty.

Keep the Dough Simple

No need to chill the dough. No complicated steps. This is one of those recipes that works best when you don’t overthink it.

Watch Your Oven, Not the Clock

Every oven runs differently. Look for cookies that are just set with soft tops. That’s when they’re perfect.

They Taste Even Better the Next Day

The mint flavor settles overnight and becomes smoother. If you can resist eating them all immediately, they’re fantastic the next day.

These cookies have become one of those recipes I make without needing to check notes anymore. I know the smell, the timing, even the way the dough should feel when it’s ready. And every year, pulling a tray of these out of the oven still feels a little special.

Simple ingredients. A little patience. And that perfect chocolate center that makes people reach for one more without thinking.