Peppermint mocha may be my favorite Christmas coffee flavor. I also love all the peppermint mocha sweets during Christmas time too…so, I present to you the BEST Christmas cookie, the Peppermint Mocha Blossoms Cookies for Santa! Blossom coookies are the quintessential Christmas cookie!

I used Andes candies for my peppermint mocha cookie. If you can’t find these, you can get the red/pink peppermint Andes candies and chop them orrrrr if you’re really having a hard time, you can just do white chocolate chips and crushed candy canes.

I used these café moka Hersheys kisses. If you don’t want mocha and you just want that peppermint bark vibe, you can just use the regular Hersheys kisses. I also made this espresso ganache recently for Christmas chocolates and it would be delicious with these peppermint cookies. So you could make your own espresso ganache filled chocolates for these blossom cookies or you could make them into peppermint mocha sandwich cookies with the espresso ganache in between. I think next year I’m going to freeze a small amount of the espresso ganache and wrap the peppermint cookie dough around it before baking. Here are my espresso ganache ratios:

Espresso ganache

280g dark & milk ghiradelli chocolate chips combined  

130g (by weight) heavy cream

1 tsp espresso powder 

Peppermint Mocha Blossoms Cookies Recipe:

Ingredients:

• 226g (1 cup) unsalted butter, softened
• 100g (1/2 cup) brown sugar
• 100g (1/2 cup) granulated sugar
• 1/2 tsp baking SODA
• 1/4 tsp baking POWDER
• 1/4 tsp salt
• 1 egg + 1 egg yolk, room temp
• 1 tbsp heavy cream, room temp
• 1/4 tsp peppermint extract
• 1 tsp vanilla extract
• pink gel food coloring (optional)
• 330g (2 1/3 cup) all purpose flour
• 1 cup Andes peppermint crunch (plus extra for the top)
• Hersheys café moka kisses

Directions:

1. In a stand mixer, using the paddle attachment, cream the butter, brown sugar, granulated sugar, baking soda, baking powder and salt together
2. Add egg and egg yolk, mix
3. Add extracts and food coloring and mix
4. Add the flour and mix until just incorporated and then add the peppermint crunch
5. Scoop cookies, I ended up with 24 cookies but in retrospect, I’d probably make them a little smaller and dip the top of each cookie dough into extra peppermint crunch pieces and put them on some parchment paper on a cookie sheet and put them in the fridge for 30 mins
6. Place parchment paper on a baking sheet and put 10-12 cookies, spaced apart for them to spread and grow and bake in a 350°F oven for 12-13 minutes. Once they come out, let them cool on the baking sheet for a couple minutes and then add the kisses, put them on a cooling rack and let them be for the kisses to melt and then reharden to keep their shape before packing them away
7. Enjoy!

Be sure to watch my video for more visuals and fun!

If you make these peppermint mocha blossoms cookies, tag me on social media and let’s connect!

Ok love you bye

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