The peppermint blossom is a type of flower that has been cultivated as an ornamental plant in Europe and North America since the 18th century. It is a hybrid of the spearmint and watermint plants, and was introduced to Europe during the reign of Louis XIV.

The peanut butter blossoms are a sweet and crunchy treat that is made from a mixture of peanut butter, sugar, and flour.

Cake mix, eggs, butter, and Hershey’s Candy Cane Kisses are used to make Blossoms of Chocolate Peppermint. This simple cake mix cookie recipe makes soft, chewy chocolate cookies with just a hint of peppermint!



Because they’re so easy to make, Chocolate Peppermint Blossoms have become my go-to Christmas cookie recipe. There are just four ingredients! Plus, these cookies are so beautiful and look great on cookie platters for cookie exchanges and holiday parties — no one would guess how simple they are to prepare.

Cake Mix Cookies are simple to prepare since all of the fundamental components (sugar, wheat, etc.) are already included in the cake mix, requiring just a few more ingredients. These cookies contain Candy Cane Kisses in the center, which provide just the right amount of peppermint flavor without requiring any additional effort!




Cookies prepared using a box of cake mix as the basic component are known as cake mix cookies. Because many of the dry components in cookies are also included in boxed cake mixes, you typically only need to add a few more basic ingredients to create soft and chewy cookies! One of the things I like about cake mix cookies is how simple it is to alter up the flavors simply by switching up the cake mix. If you don’t like for chocolate, a white cake mix or a red velvet cake would be as wonderful. In the middle, you may use any flavor of Hershey’s Kisses, so if you don’t like peppermint, use any flavor you like!

Make the ideal cake mix cookies with these helpful hints.

  • Preheat the oven to 350°F. This will ensure that your cookies are perfect every time!
  • Make use of a cookie scoop! A cookie scoop is the way to go if you want all of your cookies to be precisely formed and the same size.
  • Use parchment paper or a silicone baking surface to prevent sticking. This will make removing the cookies from the cookie sheet a breeze, as you won’t have to scrape them off the pan – they’ll simply glide right off in great form!
  • Don’t overbake the cookies – mine appear slightly underbaked when I take them out of the oven, but that’s OK since they’ll continue to bake on the cookie sheet for a few more minutes.
  • I really melt the butter in this recipe and then refrigerate the dough for approximately an hour. If you don’t have time to chill the dough, just soften the butter before adding it to the cake mix and refrigerate for a shorter period of time. The dough is refrigerated to prevent the cookies from spreading too much during baking; they will still taste great, but they will be much flatter and the Hershey’s Kisses will not sit as nicely in the middle.


Chocolate Peppermint Blossoms Ingredients

  • 1 chocolate cake mix box (any kind, about 15-16 ounces)
  • 2 eggs, big
  • 1/2 cup melted butter
  • 30 unwrapped Hershey’s Candy Cane Kisses


Chocolate Peppermint Blossoms Recipe

Preheat the oven to 350 degrees Fahrenheit. Combine the cake mix, eggs, and butter in a mixing bowl. The less you combine, the better, and because the butter has melted, you can simply mix the cookie dough with a big spoon.

Refrigerate the cookie dough for approximately an hour before using.

Make 1 Tablespoon sized balls using a cookie scoop and then round them fully with your palms. You can cover them with granulated sugar if you want to, but you don’t have to. I enjoy the way the sugar looks, but it’s really faint and hasn’t had much of an impact on the flavor.

Place the cookie dough balls on a baking sheet and bake for 8-9 minutes, or until the tops are just starting to crack. As soon as the cookies are removed from the oven, place a Hershey’s kiss into the center of each one. Allow to cool fully before serving.

Cookies may be kept for 3-4 days in an airtight container or up to a month in the freezer.



Chocolate Peppermint Blossoms

Cake mix, eggs, butter, and Hershey’s Candy Cane Kisses are used to make Chocolate Peppermint Blossoms. This simple cake mix cookie recipe makes soft, chewy chocolate cookies with just a hint of peppermint!

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.