Indulgent, festive, and utterly irresistible, Chocolate Crinkle Candy Cane Blossoms encapsulate the essence of holiday joy in every decadent bite. These delightful cookies harmonize the rich allure of chocolate, the seasonal charm of candy canes, and the delightful textures of a traditional crinkle cookie.

A perfect marriage of flavors and textures, Chocolate Crinkle Candy Cane Blossoms are a culinary celebration of the holiday season. The classic crinkle cookie dough, enriched with cocoa powder, creates a deeply chocolatey canvas that forms the base of these delectable treats. This dough is meticulously rolled into small balls and generously coated in a snowy layer of powdered sugar, setting the stage for their iconic cracked appearance after baking.

What truly elevates these cookies to a festive marvel is the incorporation of candy cane elements. As the cookies bake and expand, a small candy cane kiss is gently pressed into the center of each cookie, imparting a burst of peppermint essence that beautifully complements the richness of the chocolate. The result is a visual masterpiece—a chocolatey confection adorned with a festive candy cane kiss, ready to enchant taste buds and spread holiday cheer.

Whether enjoyed with a steaming mug of cocoa by a crackling fireplace or shared among friends and family during a joyful celebration, Chocolate Crinkle Candy Cane Blossoms embody the essence of the holiday season—a sweet reminder of the magic and warmth that permeate this special time of year.


– 1/2 cup unsalted butter, at room temperature
– 1 cup light brown sugar
– 2 eggs
– 1 1/4 cups all-purpose flour
– 3/4 cup unsweetened cocoa powder
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup powdered sugar
– 1 cup mini semisweet chocolate chips
– 24 unwrapped candy cane Hershey Kisses


1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, cream together the butter and brown sugar until light and fluffy.
3. Mix in the eggs until well combined.
4. Add the flour, cocoa powder, baking powder, and salt. Mix until just incorporated.
5. Fold in the mini chocolate chips gently.
6. Using a rounded tablespoon, scoop the dough and roll each portion into powdered sugar until evenly coated.
7. Place the coated cookie dough balls on a baking sheet, leaving space between each (about 12 per sheet).
8. Bake in the preheated oven for approximately 8 minutes.
9. Once done, remove the baking sheet from the oven and let it sit for 1-2 minutes before transferring the cookies to a cooling rack.
10. Gently press one unwrapped Hershey Kiss into the center of each cookie while they’re still warm.
11. Allow the cookies to cool completely before serving or freezing.

Enjoy these delightful Chocolate Crinkle Candy Cane Blossoms as a festive treat or freeze them for later enjoyment!

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