Chocolate Mint Blossoms

Chocolate Mint Blossoms

I found these Hershey mint truffle kisses during the Christmas holidays and purchased a few bags with St. Patrick’s day in mind.  The inspiration for the cookie dough comes from the Turtle Thumbprints recipe. I knew it would be perfect for a chocolate blossom cookie, and would work with any flavor Hershey Kiss. The mint truffle, of course, is a great choice for our favorite green holiday.

Chocolate Mint Blossoms

Cookie ingredients:
2 cups all purpose flour
2/3 cup cocoa powder
1/2 teaspoon salt
1 cup (two sticks) butter brought to room temperature
1 1/3 cups sugar
2 large eggs, separated
4 tablespoons milk
1 teaspoon pure vanilla extract
1 teaspoon pure peppermint extract
Green sprinkles (optional)
Hershey Dark Chocolate Mint Truffle Kisses

Unwrap kisses and refrigerate until ready to add to cookies. You can use regular dark or milk chocolate kisses if you cannot find the mint truffle. The cookie will still have a mint flavor from the peppermint extract.

Sift flour, cocoa and salt into a large bowl; set aside. Using a heavy duty mixer, cream butter and sugar. Add egg yolks one at a time; mix in milk, peppermint and vanilla extracts.  Slowly add flour/cocoa in four parts, mixing just until combined. Chill at least one hour. Dough can be made in advance and chilled for several days. You will need to bring it back to room temperature (4-5 hours) so that it is soft enough to work with.

Prepare baking pans. Line with silpat or parchment paper. Preheat the oven to 350 degrees.

Roll the dough into small balls, whatever size you prefer. I used a 1 1/4  inch cookie scoop which made 38 cookies. Make a small indentation in the center of the cookie ball.  In a small bowl, whisk egg whites until frothy. Brush a small amount of the egg white on each cookie. Add sprinkles. (note: egg whites give the cookies a nice shine, so you still want to use even if you do not add the sprinkles.)

If cookie dough has warmed, refrigerate cookies on cookie sheet for 10 minutes to firm up then bake for 12 minutes, just until set. Remove from oven, wait 2 minutes, then gently push mint kisses into the center.  Carefully move to a wire rack and leave undisturbed for a couple of hours until kisses firm up. The kisses will collapse if shaken before cooled.

Chocolate Mint Blossoms 2


(Cookie dough recipe adapted from Tastes Better from Scratch, The Kitchen is my Playground, America’s Test Kitchen)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s