Mint Chocolate Kiss Blossom Cookies
These Mint Chocolate Kiss Blossom Cookies feature a soft, buttery, mint-green cookie base with a melt-in-your-mouth texture, topped with a classic chocolate kiss. Festive, easy, and perfect for St. Patrick’s Day, they come together quickly with no chilling required.
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Ingredients
- 10 Tbsp unsalted butter, room temperature
- 1 cup powdered sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp peppermint extract
- 6–12 drops green gel food coloring
- 2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp kosher salt
- 24 Hershey’s chocolate kisses, unwrapped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Cream the butter and powdered sugar until light and fluffy.
- Add the egg, egg yolk, peppermint extract, and green food coloring. Mix until smooth and evenly colored.
- Add flour, baking powder, and salt. Mix on low speed until just combined and a soft dough forms.
- Roll dough into 1-inch balls and place 2 inches apart on baking sheet. Bake for 7–9 minutes until set but not browned.
- Let cookies rest for 1–2 minutes, then gently press a chocolate kiss into the center of each cookie.
- Transfer cookies to a wire rack and allow to cool completely before serving or storing.
Notes
For best results, add the chocolate kisses 1–2 minutes after baking so they adhere without melting. Gel food coloring gives the most vibrant green color.