Peppermint Cookies

For my husband, his favorite cookie is a Peanut Butter Blossom. But switch up the ingredients to a chocolate cookie rolled in sugar and topped with a peppermint kiss, and you’ve found mine!

During the Christmas season I’m all about finding tasty treats that bring delight to my coworkers, neighbors and friends. This year as coworkers and volunteers transformed our church into Christmas splendor, I set out to find some new recipes they would love. These Chocolate Peppermint Blossoms and Chocolate Peppermint Crunch were a hit!

Chocolate Peppermint Blossoms

  • 1 egg
  • 1 egg yolk
  • 1/2 cup butter
  • 1 tablespoon milk
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup brown sugar, packed
  • 1/2 cup cocoa (I use dark because I love anything dark chocolate!)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3/4 cup granulated sugar
  • 34 peppermint candy kisses

Preheat oven to 350 degrees. In a mixing bowl, combine the flour, cocoa, baking powder and salt. Set aside.

Cream butter and sugars together in a bowl until fluffy. Mix in the egg, egg yolk and vanilla until smooth. Add the dry ingredients a little at a time until combined. Mix in the milk until smooth and dough comes together.

Roll dough into 1 inch balls and then roll in the 1/4 cup sugar. Place 2 inches apart on a baking sheet. Bake for 10 minutes. When done, immediately move cookies onto a cooling rack or plate. Let them cool for 6 minutes and then gently press the kisses into the top.

Chocolate Peppermint Crunch

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cocoa
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup peppermint crunch pieces (I used candy cane kisses and chopped them)
  • 1/2 cup crushed candies, for dipping cookies

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside. In a medium bowl, whisk together flour, baking soda, sea salt and cocoa. Set aside. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and peppermint extract. Mix until just combined.

Gradually add flour mixture and beat until just combined. Mix in the chocolate chips and peppermint crunch pieces.

Place the crushed candy canes in a bowl. Roll the dough into small balls and lightly dip the tops of the cookies into candy cane pieces. Don’t get carried away. You only want the tops to have the candy cane pieces.

Place cookie balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 minutes, or until cookies are set, but still soft in the center. Don’t overbake. Remove from oven and let sit on baking sheet for 3 minutes. Cool completely on a rack.

Spumoni Cookies


I’m a sucker for spumoni ice cream. After all, what’s not to love? Chocolate, cherries and pistachios all swirled together to give you the perfect flavor combination.

When I came across a recipe for Spumoni Cookies, I had to try them. And they certainly don’t disappoint!

Spumoni Cookies

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 1/2 cups flour
  • 1/2 cup cocoa (I used dark cocoa for an even richer taste)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups finely chopped pistachios, divided
  • 1 1/3 cups finely chopped dried cherries, divided
  • 1 3/4 cups semisweet chocolate chips
  • 1 tablespoon shortening

Preheat the oven to 350 degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour, cocoa, baking soda and salt. Stir in 1 cup each pistachios and cherries.

Drop by tablespoonfuls 2 inches apart onto an ungreased baking sheet. Bake 10 to 12 minutes or until set. Cool on pans. Remove to wire racks to cool.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate, allowing excess to drip off. Sprinkle with remaining pistachios and cherries. Place on waxed paper and let stand until set.


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Welcome to my journey! I'm a wife, dog lover, gardener, outdoor enthusiast and cook, but I keep busy during the day as a communications, marketing and social media professional.
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