Dec 05

Triple White Chocolate Peppermint Blossoms

I have this roll of Christmas wrapping paper that has magical powers. No matter how much I use it each year, it never reduces in size. I’m not kidding, really. It’s not even pretty paper, just green with gold writing. I don’t even like it much. But it never goes away, regardless of how much I try.

Every year, I wrap the largest gifts in it. Huge boxes, at least 2 or 3 every year. Plus others. Every. Single. Year. Other rolls of paper get used up. Beautiful papers are long gone, and my ugly green one is still kicking.

Guess how long I’ve been using the magical paper. Just go ahead…take a guess. I’ll wait.

This Christmas will mark the 12th Christmas I’ve used that paper. TWELVE years. And guess what? Mel bought that roll of paper before we even started dating. So it’s older than that.

The roll of paper is over a decade old. It gets used every year. And there is STILL a 2 inch diameter of paper on the roll.

He doesn’t remember where he bought it, but I have a feeling it was Elves R Us.

Seriously. Over twelve years.

You know what doesn’t magically grow and reappear each time you use it? Cookies.

Life just isn’t fair sometimes.

Because these cookies? If they became magical and multiplied like gremlins, I’d be a happy camper.

It’s a white chocolate pudding cookie (or, the best cookies evvverrrrrr) with melted white chocolate in the batter. And then they are topped with a white chocolate Candy Cane Hershey’s Kiss. Triple the white chocolate goodness in one small cookie. And then peppermint. Oh, peppermint. How I love thee.

You know what? They look pretty magical to me. Even if they don’t multiply like rabbits.


Triple White Chocolate Peppermint Blossoms

Servings 3 -4 dozen cookies


  • 1/2 cup butter , softened
  • 3/4 cup sugar
  • 3 ounces white chocolate , melted and cooled slightly
  • 1 box white chocolate instant pudding (3.5 ounces)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 1/2 cups flour
  • 1 package Candy Cane Hershey’s Kisses , unwrapped
  • Additional sugar for rolling , if desired


  1. Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add pudding mix and blend until combined. Add white chocolate and mix until mixture is smooth. Add eggs and vanilla and beat until combined. Mix in baking soda and flour. Chill dough for at least 30 minutes.
  2. When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper. Place about 1/2 cup sugar in a small bowl for rolling, if desired. (Cookies will be a little crunchy on the outside with the sugar, if you use it.)
  3. Scoop one tablespoon balls of dough and roll in sugar, or just place on cookie sheet. Bake 7-9 minutes until bottoms just begin to get golden. Remove from oven and immediately press an unwrapped Peppermint Hershey’s Kiss on top. Do not move pan until Kiss is cooled, or it will collapse.
  4. Cookies can be frozen for later consumption, if desired. Place in a ziploc bag between layers of paper towel for best results when freezing.

If you like white chocolate and peppermint, check these out:

White Chocolate Cheesecake Peppermint Cookies

Kiss my Cookie Bark {Peppermint Edition}

White Chocolate Peppermint Fudge in a Jar by Something Swanky

Peppermint Cream Brownie Pie by A Kitchen Addiction

Peppermint Seven Layer Bars by The Domestic Rebel


This post may be linked to: Chef in TrainingTrick or Treat TuesdayLil’ LunaSweet Treats SaturdayChic-and-CraftyI’m Lovin’ it FridaysStrut your Stuff SaturdayWeekend Wrap Up PartySundae Scoop Link Partyand all of these too!