Candy Cane Cocoa Blossoms
December 6, 2025
Soft chocolate sugar cookies rolled in sugar and topped with a peppermint Candy Cane Kiss
Chocolate and peppermint just belong together during the holidays, and these Candy Cane Cocoa Blossoms bring that classic combo to life. Soft cocoa cookies rolled in sugar bake up with crackly edges and chewy centers, then get topped with a festive Candy Cane Kiss for that classic blossom look everyone loves. They’re simple, fun to make, and always one of the first cookies to disappear from holiday trays.
Why You’ll Love This Recipe
- Soft bakery-style chocolate blossoms with chewy centers.
- Classic peppermint chocolate flavor made festive.
- Instant cookie-tray appeal with the candy cane kiss topping.
- Fully from scratch yet simple to make.
- Perfect for Christmas baking days, gifting, and cookie swaps.
- Kid-friendly and fun to assemble together.
- Stays soft for days, making them a great make-ahead holiday cookie.
Ingredient Notes
- Butter: Softened butter ensures a fluffy cookie texture.
- Cocoa powder: Unsweetened cocoa gives deep chocolate flavor without added sweetness.
- Vegetable oil: Keeps the cookies extra tender and soft.
- Sugar coating: Creates sparkle and lightly crisp edges once baked.
- Candy Cane Kisses: Press into the cookies while they’re warm so they stick and set properly.
Before You Bake
Do I need to chill the dough?
No chilling needed. The dough is ready to scoop and bake right away.
How do I keep the kisses from melting or sliding off?
Add the kisses immediately after baking and let the cookies cool completely on the pan so the chocolate firms up in place.
Can I substitute another Kiss flavor?
Yes. Regular milk chocolate, caramel, or dark chocolate kisses all work if you want to mix up the flavors.
Candy Cane Cocoa Blossoms
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) salted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil
- ¼ cup granulated sugar, for rolling
- 24–30 Candy Cane Hershey’s Kisses, unwrapped
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla, and oil and mix until smooth.
- Gradually add the dry ingredients and mix just until a thick dough forms.
- Scoop dough into 1-inch balls and roll each in sugar to coat.
- Place cookies 2 inches apart on the prepared baking sheet.
- Bake for 8–10 minutes, until the edges are set and the centers still look soft.
- Immediately press a Candy Cane Kiss into the center of each cookie.
- Allow cookies to cool completely on the baking sheet so the kisses fully set and keep their shape.
FAQ
How should I store Candy Cane Cocoa Blossoms?
Store in an airtight container at room temperature for up to 4 days, using parchment between layers if stacking.
Can I freeze these cookies?
Yes. Freeze fully cooled cookies in an airtight container for up to 2 months. Thaw uncovered so the kisses stay glossy.
Can I make the dough ahead of time?
Yes. Cover tightly and refrigerate for up to 2 days. Let sit at room temperature for 10 minutes before scooping.
Why did my cookies spread too much?
Butter may have been too soft. Chill the dough for 15 minutes if spreading happens.
Can I double this recipe?
Absolutely. It scales beautifully for large baking days and party platters.
Sprinkle of Fun
Set a few Candy Cane Cocoa Blossoms on Santa’s Christmas Eve plate alongside a cold glass of milk and let kids decide which cookie is “for Santa.” The fresh peppermint and chocolatey scent feel straight out of the North Pole cookie workshop.
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