A classic holiday cookie gets an update with candy cane Hershey kisses, a bit of peppermint in the cookie, and festive holiday sugars. Peppermint blossom cookies are sure to become a new favorite.
This recipe is sponsored by Adams Extracts and Spices. All opinions are my own. Thank you for supporting the brands that make Family Around the Table possible.
You may be familiar with the classic peanut butter blossoms. These are a take on that cookie. A rather festive take if I do say so myself.
I love the classic peanut butter and chocolate combination but I also like fun combinations since there are so many new Hershey Kisses flavors. I like to offer options of this fun cookie for those who may have a peanut allergy.
You know I love the products from our sponsor Adams Extract and, though they didn’t send the peppermint this year, I have it on hand so I used it. Just 1/2 a teaspoon because any more would be overpowering with the candy cane kiss.
I wanted a festive looking cookie so I used red, green and then a mixture of the sugars. I thought they would look pretty on a cookie tray or cake stand.
When the cookies come out of the oven, let them cool 2 minutes before adding the kiss. The first few I did I added them right away, thinking it would stick better. Well, it started to melt because the cookie was too hot. 2 minutes was just the right time any more and it won’t take.
I can’t decide which I like best, all red, all green or a mix. Feel free to use whatever colors you want. A clear sugar would also be lovely.
If you love blossom cookies, try my chocolate orange blossom that I posted a few years ago.
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week and a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
Black Forest Stuffed Cookies by A Kitchen Hoor’s Adventures
Bourbon Molasses Cookies by Cookaholic Wife
Cake Mix Chocolate Peppermint Cookies by Love and Confections
Candied Pecan Lace Cookies by Food Above Gold
Caramel Butter Pecan Cookies by Hezzi-D’s Books and Cooks
Chocolate Pecan Thumbprint Cookies by Intelligent Domestications
Coconut Grinchy Christmas Breakfast Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Cinnamon Pecan Snickerdoodles by Blogghetti
Dark Chocolate Pecan Croissant Cookies by Daily Dish Recipes
Easy Snickerdoodle Cookie by Everyday Eileen
Fruit Cake Biscotti by Creative Southern Home
Fruitcake Cookies by Red Cottage Chronicles
Gluten-Free Hungarian Rugelach by Frugal & Fit
Goat Cheese & Rosemary Thumbprints with Cherry Jam by The Spiffy Cookie
Hot Chocolate Chip Cookies by Cheese Curd In Paradise
No-Bake Chocolate & Marshmallow Stained Glass Cookies by Hardly A Goddess
Pecan Butterscotch Shortbread Cookies by Karen’s Kitchen Stories
Pecan Sandies by Books n’ Cooks
Pecan Tassies by Strawberry Blondie Kitchen
Peppermint Blossom Cookies by Family Around the Table
Speculaas Stars by Palatable Pastime
Triple Chocolate Mint Cookies by Sweet Beginnings
- 1/2 cup (1 stick) butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon pure peppermint extract, I used Adams Extract
- 1/2 teaspoon pure vanilla extract, I used Adams Best Extract
- 2 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1/3 cup red or green sugar crystals (or mixed together)
- 48 HERSHEY'S KISSES Brand Candy Cane Candies, unwrapped
- Preheat oven to 350°F. Line a rimmed baking sheet with a silicone mat or parchment paper.
- In a large bowl beat butter, granulated sugar, egg and vanilla and peppermint extracts until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
- Using a small cookie scoop, shape dough into 1-inch balls. Roll in red and green sugar mixture. Place on prepared cookie sheet.
- Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 1 to 2 minutes. Gently press a candy Kiss into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
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