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Improv Cooking Challenge: Chocolate Candy Cane Blossoms

Chocolate and peppermint lovers will go gaga for these chocolate sugar cookies topped with a peppermint candy.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Cookies
Servings 3 dozen


  • 1 stick unsalted butter at room temperature
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon mint extract
  • 1 ½ cups all purpose flour
  • cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • approximately 36 Hershey’s Candy Cane Kiss candies


  • Preheat the oven 350 degrees. Line two large baking sheets with parchment paper or Silpats.
  • In the bowl of a stand mixer, add the butter, sugar and brown sugar and beat on medium speed until fully combined.
  • Meanwhile, whisk together the flour, cocoa powder, baking soda, baking powder and salt together in a medium bowl.
  • Add the egg to the stand mixer, allowing it to become fully incorporated before adding the vanilla and mint extracts.
  • Slowly add the flour mixture into the mixer, mixing until a soft dough forms.
  • Refrigerate dough for 10 minutes. In the meantime, unwrap the Candy Cane Kiss candies.
  • Remove the dough from the refrigerator and roll into 1 inch balls, placing on the prepared baking sheet.
  • Bake for 8-10 minutes or until just set. Remove from the oven and allow to cool on the baking sheet for 1 minute before placing the Candy Cane Kiss in the center of the cookie. Cool 2-3 minutes more before transferring the cookies to a wire rack to finish cooling.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword chocolate, cookies, peppermint
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