These white chocolate Peppermint Blossoms are a blossom cookie recipe made with pudding mix and white chocolate and topped with a peppermint kiss!
PIN IT NOW TO SAVE FOR LATER
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.
**update: we finally got rid of it, er, gave it away. I couldn’t take it anymore.**
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 with melted white chocolate in the batter. 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.
If you’ve ever wondered how to make cookies with Hershey’s Kisses, this is the post for you. Don’t like peanut butter? No problem – make these Peppermint Blossoms instead!
Have you ever wondered how to make blossom cookies without peanut butter?
That’s right: you can!
Blossom cookies got their name back when someone won the Pillsbury Bake-Off with a Peanut Butter Blossom cookie. Now, those are fabulous, and I make them every year. But sometimes you want a cookie that’s not peanut butter. Plus, Hershey’s has all sorts of fun kiss flavors now, so why not use them?
This recipe starts with my favorite pudding cookie recipe. It’s got melted white chocolate in the batter and uses white chocolate pudding mix. Once you bake the cookies you add a peppermint kiss on top to make the perfect Christmas cookie!
Tips for making pudding cookie blossom cookies:
- If you can’t find the white chocolate pudding mix, just use vanilla.
- Be sure to use INSTANT pudding mix!
- You don’t have to roll them in sugar before baking but I like the nice texture it gives.
- Once you add your Kiss on top, be sure to let them cool completely. Candy Cane Kisses are less stable than regular ones so they will collapse if moved.
If you love these Christmas Cookie Blossoms, check out some of my other favorites:
Triple White Chocolate Peppermint Blossoms
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3 ounces white chocolate melted and cooled slightly
- 1 box white chocolate instant pudding about 3.4 ounces
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups flour
- 36 Candy Cane Hershey’s Kisses unwrapped
- Additional sugar for rolling if desired
- 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.
- When ready to bake, preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. 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.)
- 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.
- Cookies can be frozen for later consumption, if desired. Place in a ziploc bag between layers of paper towel for best results when freezing.
Nutritional information not guaranteed to be accurate
**Did you make this recipe? Don’t forget to give it a star rating below!**
This post was originally posted in 2012, updated 2018.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: December 5, 2012