Peppermint Blossom Cookies is a pudding cookies recipe turned into a blossom cookie complete with a peppermint kiss on top! The cookies are flavored with white chocolate, which pairs perfectly with the peppermint. They are a great holiday cookie recipe!
Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
Melt the white chocolate in a small bowl on 50% power, stirring every 30 seconds until melted and smooth. Let cool slightly while you start the cookies.
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 and mix until cookie dough forms.
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 and 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.
If you can’t find a white chocolate pudding mix, you can substitute vanilla.
Be sure to use INSTANT pudding mix for this recipe. Also, you don’t have to make the pudding – just add the dry mix to the batter.
Rolling the cookie dough balls in sugar is optional, but it gives the baked cookies a nice sugary texture.
Have your Kisses unwrapped and ready to go because you need to press them into the cookies while they are still hot. They’re not as stable as the regular chocolate ones, so wait to move the cookies until they’re cooled.