Every year when the weather turns cold and the kitchen starts smelling like sugar and butter, I get the urge to make something festive. Not fancy. Not complicated. Just something cheerful that makes people smile the second they see it.

That is exactly what these Mint Chocolate Kiss Blossom Cookies do. They are bright, soft, a little nostalgic, and honestly one of the most satisfying cookies I make all season.

I went through a few trial runs before landing on this version. One batch was too dry, another spread way too much, and one tasted more like toothpaste than dessert. But once I got the balance right, I knew these were keepers.

Now they come out puffy, tender, and perfectly minty every single time. The chocolate kiss on top seals the deal, both in looks and flavor.

Why These Cookies Work So Well

What makes these different from other holiday cookies is the texture. They are soft but not cakey, rich but not heavy, and they almost melt when you bite into them.

The powdered sugar gives them a delicate crumb that feels somewhere between a shortbread and a classic sugar cookie. It is subtle, but it completely changes how the cookie feels.

And then there is the mint. Not overpowering, not artificial tasting, just enough to make the chocolate pop without taking over.

Ingredients Needed for the Recipe

• Butter (room temperature) – Provides richness, structure, and that unmistakable real-butter flavor that makes the cookies tender.
• Powdered Sugar – Creates a softer, melt-in-your-mouth texture instead of a traditional crisp cookie.
• Whole Egg – Adds moisture and helps bind the dough together.
• Egg Yolk – Gives extra richness and keeps the cookies soft instead of dry.
• Peppermint Extract – Brings the signature mint flavor, so a little goes a long way.
• Green Food Coloring – Adds that fun holiday color, completely optional but visually festive.
• All-Purpose Flour – Forms the base of the dough and provides structure.
• Baking Powder – Helps the cookies puff slightly so they stay soft rather than dense.
• Kosher Salt – Balances the sweetness and enhances the chocolate and mint flavors.
• Chocolate Kisses – The classic topping that adds a creamy chocolate center to each cookie.

A Quick Note About Using Real Butter

I always use real butter for these cookies, and I do not recommend swapping it out. Butter is simply cream, and that simplicity shows up in both flavor and texture.

Some substitutes contain more water and less fat, which can change how the dough behaves. That is when cookies spread too much or lose that soft bite.

Also, nothing tastes like real butter. When you are making something this simple, every ingredient matters.

How to make Mint Chocolate Kiss Blossom Cookies?

Step 1 – Preheat and Prepare the Baking Sheet

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat so nothing sticks.

This small step makes cleanup easier and helps the cookies bake evenly on the bottom.

Step 2 – Cream the Butter and Sugar

In a mixing bowl, beat the butter and powdered sugar together until light and fluffy. Do not rush this part because it builds the base texture.

The mixture should look pale and smooth, not dense or grainy.

Step 3 – Add the Eggs and Flavoring

Mix in the whole egg, egg yolk, and peppermint extract until fully combined. This is when the dough starts to smell amazing.

Add the food coloring a few drops at a time, mixing until you reach the shade you like.

Step 4 – Combine the Dry Ingredients

Add the flour, baking powder, and salt to the bowl. Mix just until everything comes together into a soft dough.

Overmixing can make cookies tough, so stop once you no longer see dry flour.

Step 5 – Roll the Dough into Balls

Scoop small portions and roll them into one-inch balls using your hands. Place them on the prepared baking sheet with a little space between each one.

If you want a little sparkle, you can roll the dough balls in granulated sugar before baking.

Step 6 – Bake Just Until Set

Bake the cookies for 7 to 9 minutes. I usually pull mine at about 8 minutes when they are set but still soft.

Avoid overbaking or they will lose that tender texture that makes them special.

Step 7 – Add the Chocolate Kiss

Let the cookies sit on the baking sheet for about 2 minutes after removing them from the oven. Then gently press a chocolate kiss into the center of each one.

The chocolate will soften slightly but will hold its shape as the cookies cool.

Step 8 – Cool Completely

Transfer the cookies to a wire rack and let them cool completely. This allows the structure to set and keeps them from becoming crumbly.

Once cooled, they are ready to serve or store.

Tips

• Start with a small amount of peppermint extract and adjust to taste since mint can quickly become overpowering.
• Add food coloring gradually because it is much easier to deepen the color than fix it.
• Do not overbake or the cookies will turn dry instead of soft.
• Wait a minute or two before adding the chocolate kiss so it does not melt completely.
• If the dough feels too warm while rolling, chill it briefly to help the cookies hold their shape.
• Use room temperature butter so it creams properly with the sugar.
• For even cookies, try using a small cookie scoop instead of guessing sizes.
• Let the cookies cool fully before storing so condensation does not make them soggy.

Fun Variations to Try

Once you make these a few times, it is easy to play around with small changes. The base dough is forgiving and works well with little twists.

You can swap the classic chocolate kiss for a dark chocolate version if you prefer less sweetness. That contrast with the mint is really nice.

Sometimes I skip the green coloring for a more natural look, especially if I am making them outside the holidays. They taste exactly the same, just without the festive color.

You can also roll them in sanding sugar for a little crunch on the outside. It adds texture without changing the softness inside.

How to Store and Serve Them

These cookies store beautifully, which makes them great for baking ahead. Just keep them in an airtight container at room temperature.

They stay soft for several days, and the flavor actually deepens a bit after the first day.

If you are stacking them, place a sheet of parchment between layers so the chocolate tops stay pretty. It is a small detail that makes a difference when sharing them.

Serve them with a cold glass of milk or even hot cocoa if it is chilly outside. There is something about mint and chocolate that feels extra cozy in the winter.

Whether you are making them for a gathering, a cookie exchange, or just because you want something sweet in the kitchen, these Mint Chocolate Kiss Blossom Cookies always deliver. They are simple, cheerful, and just a little bit nostalgic, which is exactly what a holiday cookie should be.