Peppermint Chocolate Crinkle Blossoms

 These are pretty much what would happen if a Chocolate Crinkle Cookie and a Peanut Butter Blossom got together and had a pretty, tasty, wintery baby. But like so many of our children, they have a bit more pizazz than their somewhat tired, more experienced parents. #newparenttalking

To be completely honest, crinkle cookies have never been my favorites. I mean, there’s nothing wrong with them, but if I’m scanning the Christmas cookie plate, they just don’t have the wow factor of some of the other offerings. Pretty, yes, but why eat plain chocolate when you can probably have a bit more flavor thrown in the mix at the festive time of year?

Peanut Butter Blossoms, on the other hand, are kind of a weakness. Maybe a little retro, nice and chewy (which is the best way for cookies to be, can I get an amen?), and then the chocolate prize at the end. Or beginning. You get to decide. 

These are also great for making with a toddler if you don’t mind saying “don’t touch the pan, it’s hot” about 50 times before your three year old starts shrieking because “OH NO, THEY JUST TOUCHED THE PAN!” And guess what? It was hot. Maybe put the cookies on a cool sheet before allowing the kids to have free reign and put the kisses on. Because they really will love feeling like they are involved and doing important things with you, and that’s what holiday baking memories are about, right?

I started with Lindsay at Life, Love, and Sugar’s basic crinkle cookie recipe, because she seems like a pretty good authority when it comes to all things sweet and because I pretty drool on my phone every time she posts a photo on Instagram.  From there I just added all of the mint and kisses I thought were ethically supportable, and you pretty much have the finished product.  Merry Christmas baking!

Peppermint Chocolate Crinkle Blossoms

Makes 24-28 Cookies


  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp. salt
  • 6 tbsp salted butter, melted and slightly cooled
  • 3/4 cup unsweetened natural cocoa powder
  • 3 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 2 tsp. peppermint extract
  • 1 cup powdered sugar
  • 24 – 28 candy cane kisses


1. Preheat oven to 350 degrees.

2. Melt the butter and pour into the bowl of your mixer, then stir in the cocoa powder until a paste forms. Add in the eggs, vanilla, and peppermint extract and beat until smooth and combined.

3. In a medium bowl combine the flour, sugars, baking powder and salt. Add the wet ingredients and mix until combined. The mixture may seem dry, but will come together as you mix.

4. Shape dough into balls approximately 1.5 tablespoons in size and roll in powdered sugar. Arrange on a baking sheet and flatten slightly with the palm of your hand. Bake for 10-12 minutes until cookies are still soft in the centers and remove from oven.

5. Let cookies cool on the sheets for about five minutes, then gently press a Candy Cane Kiss into the center of each of them. Remove to a cooling rack and cool completely before serving.

Note: Be sure to use peppermint extract rather than mint extract. Mint extract has other flavors (like spearmint and wintergreen) and can give a toothpaste flavor to the cookies.

Also, because the candy cane kisses are white chocolate and softer than regular kisses, you have to let the cookies cool for five minutes before adding them or they will almost melt down completely




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