Chocolate Candy Cane Blossoms

by Jennifer Wieland
Chocolate Candy Cane Blossoms

Peanut butter blossoms are a pretty common Christmas cookie and while I love them and think they are great I decided to change mine up a bit this year. Instead of peanut butter I opted to use the new chocolate spreads available and instead of plain Hershey Kisses I opted to go with the Candy Cane Kisses instead. This took them from the traditional to the Chocolate Candy Cane Blossoms that are a minty, chocolatey delight that are perfect for the holidays.

Chocolate Candy Cane Blossoms

One of the things I love about these cookies is that they bake up quickly. They are also a perfect cookie for any mint fans out there as these will provide a healthy dose of mint but in a good way. These cookies do not puff up as much as their peanut butter brothers and the white chocolate kisses seem to melt more than the milk chocolate ones do too but that just makes them a lovely, gooey minty delight.

Chocolate Candy Cane Blossoms
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14892 calories
1740 g
926 g
798 g
212 g
494 g
3177 g
4326 g
1366 g
4 g
215 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 14892
Calories from Fat 7155
% Daily Value *
Total Fat 798g
Saturated Fat 494g
Trans Fat 4g
Polyunsaturated Fat 36g
Monounsaturated Fat 179g
Cholesterol 926mg
Sodium 4326mg
Total Carbohydrates 1740g
Dietary Fiber 123g
Sugars 1366g
Protein 212g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 48 Hershey's Candy Cane Kisses unwrapped
  2. 1/2 c. butter, softened
  3. 3/4 c. Hershey's Spreads Chocolate
  4. 1/3 c. sugar
  5. 1/3 c. light brown sugar, firmly packed
  6. 1 egg
  7. 2 tbsp. milk
  8. 1 tsp. vanilla
  9. 1 1/4 c. all-purpose flour
  10. 1/4 c. cocoa powder
  11. 1 tsp. baking soda
  12. 1/2 tsp. salt
  13. 10 oz. pkg. Andes Peppermint Crunch Baking Chips
  14. Additional sugar to roll dough in
  1. Preheat oven to 375° and line two baking sheets with parchment paper or silicone liners.
  2. Cream together the butter and chocolate spread. Add in the sugars and mix until fluffy. Add the milk, egg, vanilla and mix well. Stir in the flour, baking soda and salt and mix just until combined. Stir in the Andes Peppermint Crunch.
  3. Scoop out the dough and roll into 1" balls and roll in sugar. Place on the baking sheets and bake for 7-9 minutes. Remove the cookies from the oven and immediately press one of the Hershey's Candy Cane Kisses into the center of each cookie. Move the cookies to a wire rack to finish cooling.
  1. The dough can be scooped and rolled in0ot balls and then frozen. Do not roll it in the sugar though until ready to bake.
My Sweet Sanity
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Jennifer is a mom to 5 boys, 1 girl and 1 husband. Her kids range in age from 8-24 so things are always crazy with everything from school life, to autism and to college and beyond. She tries to bake, craft, travel and blog her way through all of the chaos and craziness that life, her kids and her husband throw her way.

One Response to “Chocolate Candy Cane Blossoms”

  1. 1

    […] These look somewhat familiar, don’t they? Traditionally you see these cookies made of peanut butter with a chocolate kiss on top. However, to stick with the peppermint theme, this recipe offers a lot of peppermint in a yummy yummy way! And…for those with peanut allergies in the family, you don’t have to worry about this plate being in the room (please always read the labels on your ingredients to make sure that they are safe to consume for your specific allergy). You can find this recipe at My Sweet Sanity! […]

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