These delightful cookies combine the creamy texture of pudding cookies with the vibrant touch of a peppermint kiss on top. Infused with the sweet harmony of white chocolate, these cookies create an exquisite balance with the invigorating peppermint flavor.
The allure of these peppermint blossom cookies is irresistible! Their festive appearance makes them an ideal addition to any holiday cookie assortment. If you’re on the hunt for a unique Christmas cookie recipe this season, these cookies are a must-try!
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I’ve found a new favorite treat that I just can’t get enough of – they’ve become a staple in my freezer! While the traditional blossom cookies topped with Hershey Kisses are undeniably delicious, I realize that peanut butter isn’t everyone’s cup of tea or might not suit everyone’s dietary needs. This got me thinking: why not put a fresh spin on the beloved blossom cookie?
The peanut butter blossom cookie is a timeless favorite, famously gaining popularity after a triumphant victory in the Pillsbury Bake-Off. And though I adore the classic version, it’s always exciting to experiment and bring a new flavor to an old favorite!
Introducing Peppermint Blossom Cookies
Imagine white chocolate pudding cookies, now dressed in festive attire with a peppermint-flavored Kiss. These cookies have a classic blossom appearance but are given a holiday twist. Each bite offers a triple treat of white chocolate, coupled with a refreshing burst of peppermint. Ideal for those who prefer something different from the usual chocolate Kisses.
The base of these cookies is a beloved pudding cookie recipe, enriched with melted white chocolate and white chocolate pudding mix. The crowning glory is a red and white peppermint Kiss, transforming them into the quintessential Christmas treat.
Ingredients for Blossom Cookies:
– Unsalted Butter (softened)
– Granulated Sugar (for the cookies and rolling)
– Melted White Chocolate (for flavor)
– Instant Pudding Mix (white chocolate or vanilla flavor, must be instant)
– Vanilla Extract
– Baking Soda
– All-Purpose Flour
– Peppermint Chocolate Candies (for the “blossom” part, unwrapped)
Peppermint Blossoms Recipe
Melting White Chocolate: Start by melting white chocolate in a microwave-safe bowl. Set your microwave to 50% power and stir the chocolate every 30 seconds until it’s completely melted and smooth.
Creaming Butter and Sugar: In a large bowl, cream together butter and sugar. Then, add the pudding mix and blend until it’s well combined. Follow this by mixing in the melted white chocolate until the mixture is smooth.
Preparing the Dough: To the mixture, add eggs and vanilla, mixing until just combined. Then, incorporate baking soda and flour, mixing until the dough forms.
Forming Cookie Balls: Scoop out one tablespoon of dough to form each cookie ball. You have the option to roll these balls in granulated sugar for a crunchy, sugary coating, or you can leave them as is.
Baking: Place the cookies in a preheated oven and bake for 7-9 minutes, or until the bottoms start to turn golden. Immediately after taking them out of the oven, while they are still hot, press a Candy Cane Hershey Kiss into the center of each cookie.
Cooling: Allow the cookies to cool on the pan until they reach room temperature. It’s important to avoid moving them while they’re still warm to prevent any collapsing.
Tips for Baking White Chocolate Pudding Cookies
If white chocolate pudding mix is unavailable, vanilla pudding mix works as a great alternative.
It’s essential to use INSTANT pudding mix for this recipe. Remember, there’s no need to prepare the pudding; simply incorporate the dry mix into your batter.
Optionally, you can roll the cookie dough balls in sugar before baking. This step adds a delightful sugary texture and helps maintain a uniform shape for the cookies.
Keep your chocolate Kisses unwrapped and ready. These need to be pressed into the hot cookies right after baking. Since they’re less firm than regular chocolate, wait until the cookies cool before moving them.
To maintain freshness, store the cookies in an airtight container. They’ll stay good for up to 4 days or can be frozen for as long as 2 months.
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 ounces white chocolate (from a baking bar)
- 1 package white chocolate instant pudding (approximately 3.4 ounces)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups flour
- 36 peppermint-flavored chocolate candies, unwrapped (similar to Hershey's Kisses)
- Additional sugar for rolling (optional)
- Preheat your oven to 350°F (175°C). Prepare cookie sheets with parchment paper or silicone baking mats.
- In a small bowl, gently melt the white chocolate at 50% power in the microwave, stirring every 30 seconds until smooth. Let it cool slightly.
- Using an electric mixer with a paddle attachment, cream together butter and sugar until well blended. Incorporate the pudding mix until combined. Add the melted white chocolate and mix until smooth. Beat in the eggs and vanilla extract until well combined. Gradually mix in baking soda and flour until a cookie dough forms.
- If using, place about 1/2 cup of sugar in a small bowl for rolling the dough balls. This will give the cookies a slightly crunchy exterior.
- Form the dough into tablespoon-sized balls, roll them in the sugar, and place on the prepared cookie sheets. Bake for 7-9 minutes, or until the bottoms start to turn golden. Remove from the oven and immediately press a peppermint-flavored chocolate candy on top of each cookie. Let the cookies cool on the pan until the candy is set to prevent it from collapsing.
- If desired, freeze the cookies for later. Store them in a ziploc bag with layers of paper towel for optimal freshness.
- If white chocolate pudding mix is unavailable, vanilla pudding mix can be substituted.
- Make sure to use instant pudding mix and add it dry to the batter.
- Rolling the cookie dough balls in sugar is optional but adds a delightful sugary texture to the finished cookies.
- Have your peppermint-flavored chocolate candies unwrapped and ready to press into the cookies immediately after baking. They are less stable than regular chocolate candies, so it's best to move the cookies only after they have cooled.