Triple White Chocolate Peppermint Blossoms


These white chocolate Peppermint Blossoms are a blossom cookie recipe made with pudding mix and white chocolate and topped with a peppermint kiss!


peppermint blossom cookie

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.**

white chocolate peppermint blossom cookie

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!

overhead shot of peppermint blossoms

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!

Peppermint Blossoms Cookies for Christmas

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:

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Triple White Chocolate Peppermint Blossoms

These Peppermint Blossoms Cookies have triple the white chocolate flavor with pudding mix and melted white chocolate!
Prep Time 10 minutes
Cook Time 10 minutes
Cool Time 1 hour
Total Time 20 minutes
Yield 36 cookies
Serving Size 1 cookie


  • 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.

Nutrition Information

Serving: 1cookie | Calories: 119kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 74mg | Potassium: 19mg | Sugar: 10g | Vitamin A: 95IU | Calcium: 17mg | Iron: 0.5mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword cookies

**Did you make this recipe? Don’t forget to give it a star rating below!**

Click here to see more of my Christmas cookie recipes!

Red Velvet Blossom Cookies

S’more Blossoms

This post was originally posted in 2012, updated 2018.

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12 CommentsLeave a comment or review

  1. How do I melt the white chocolate? Can I do it in a microwave, carefully? I’m done baking but I think I HAVE to make these, I LOVE white chocolate and peppermint….they look so pretty!

    1. You can do it one of two ways: in a double boiler or the microwave. Double boiler is the best method (but I usually use the microwave): you place a bowl on top of a pot with 1 inch of water and bring it to a boil (just make sure the bowl is not touching the water) and stir the chocolate until it’s melted. In the microwave, I usually do 50% power for white chocolate on increments of 30 seconds, stirring after each increment. If it has trouble melting, you can usually add a bit of veg oil or crisco to help it along.

    1. It just means use the Kisses but unwrap them first. I always say unwrapped in case someone doesn’t think to do it. Those people do exist! 🙂

  2. I made the first batch of these and they came out completely flat! What did I do wrong? Can I do anything to fix the rest? I am not much of a baker so I guess I shouldn’t experiment, but they looked so good.

    1. Oh no, I’m sorry Tracey! The best fix I’ve had for flat cookies is to chill them. Did you chill the dough and they still flattened? They are flatter than a traditional PB blossom, but not pancake thin. If you try them again, try scooping the balls then chilling. They get super hard that way, and won’t spread as much!

  3. These look so cute! What would be a european equivalent to the pudding you use? or is there even one? I totally want to get my hands on a roll of wrapping paper that lasts 12 years, I’ve gone through 3 rolls of paper so far

    1. Oh no! I know that different stores have different flavors. I can find the Jell-O brand and the Hershey’s brand at Walmart!

  4. As soon as I read about your wrapping paper I knew it had to be from Costco and a brother to mine. Every year, I think “Really?? You’re still here??” I think I’ve decided to start wrapping Santa’s presents in it every year and when it’s still appearing 18 years later, it truly will be magical! haha

    beautiful cookies!

  5. Alright girlfriend….does that paper have gold scripty-kinda letters….and did it probably come from Costco? Cause I have that same dang roll!! The roll that never dies! I hate it! I hate it so much I never use it, but I can’t bear to waste it and throw it away…so you know who uses it? My husband! To wrap my gifts! I’m thinking there has to be some sort of wrapping place donation place…like where they wrap your gifts for you for a donation. They would totally appreciate a wrapping paper roll that never ends, right!