About These Minty, Chocolaty Candy Cane Grasshopper Blossoms
These candy cane grasshopper blossoms are a unique, minty twist on classic blossom holiday cookies! I took HERSHEY’S KISSES Candy Cane Blossoms recipe and put my own unique twist on it. How? Each blossom is made with a grasshopper green cookie dough and rolled in chocolate crumbs as an homage to grasshopper pie. The blossoms are then topped with refreshing, winter white striped HERSHEY’S KISSES Candy Cane Mint Chocolates for minty flavor!
Why You Should Make Candy Cane Grasshopper Blossoms
Here are all the reasons to make these candy cane grasshopper blossoms:
These candy cane grasshopper blossoms are a unique twist on a classic holiday cookie.
Blossom cookies have always been a part of my holiday baking repertoire. I always include blossom cookies in my annual holiday cookie box for friends and family. I especially love experimenting with new blossom cookie flavors beyond the classic chocolate and peanut butter flavors.
So, I was especially excited to find this KISSES Candy Cane Blossoms recipe on Hershey’s site. They caught my eye because I thought the striped HERSHEY’S KISSES Candy Cane Mint Chocolates really made the blossom cookies pop!
These candy cane grasshopper blossoms combine two classic desserts.
My first bite of HERSHEY’S KISSES Candy Cane Mint Chocolate reminded me of one of my favorite childhood desserts: mint chocolate grasshopper pie! As a result, I thought it would be fun to pay an homage to this childhood classic.
I dyed the blossom cookie dough a vibrant green color to match grasshopper pie’s filling; I then dipped each cookie in chocolate cookie crumbs to match the pie’s chocolate cookie crumb crust. When combined with the minty flavor of HERSHEY’S KISSES Candy Cane Mint Chocolate, each blossom tastes like a bite of grasshopper pie!
Ingredients and Substitutions
Now that I’ve convinced you to make these cookies, here’s your shopping list for the recipe:
Shopping List for Candy Cane Grasshopper Blossoms
Be sure to scroll down to the recipe card for the exact ingredient amounts and quantities:
- all-purpose flour
- baking soda
- kosher salt
- whole milk
- pure vanilla extract
- green food coloring
- unsalted butter
- granulated sugar
- large eggs
- chocolate cookies
- HERSHEY’S KISSES Candy Cane Mint Chocolates
And let’s talk about some key ingredients and potential substitutions:
All-Purpose Flour
You need 2 cups all-purpose flour to make candy cane grasshopper blossoms.
Does a 1-1 gluten-free all-purpose flour work in these blossoms?
I’m sorry, but I don’t know. I rarely bake with those types of flour replacements because they’re expensive and my household is fortunate not to have any gluten restrictions. However, if you replace the flour in this recipe with any gluten-free alternatives, please leave a comment so I can update this post accordingly!
Whole Milk
You need 2 Tablespoons whole milk to make candy cane grasshopper blossoms.
Can I use skim, low-fat or non-fat milk instead of whole milk in these blossoms?
Yes, but with reservations. Skim, low-fat, and non-fat milks will lead to less flavorful baked goods.
Can I use non-dairy milk like almond milk, coconut milk, soy milk, or oat milk instead of whole milk in these candy cane grasshopper blossoms?
Yes! You can use alternatives like almond milk, coconut milk, soy milk, and/or oat milk in this recipe without altering the results. However, be mindful that using an alternative milk with “strong” flavors (like coconut or oat milk) will impart their flavors into the cookies, too. Specifically, your candy cane grasshopper blossoms will have a subtle coconut or oat milk flavor to them, too.
Green Food Coloring
You need 1 drop of green food coloring to make these candy cane grasshopper blossoms.
Do I really need to use green food coloring in these blossoms?
No—in a pinch, you can skip the green food coloring. However, your cookies will come out a pale yellowish-white color, similar to that of a snickerdoodle. And although the cookies will still taste like grasshopper pie, they won’t really look like grasshopper pie. Grasshopper pie’s main feature is its vibrant green color, after all!
Chocolate Cookies
You need ⅓ cup chocolate cookie crumbs to make these candy cane grasshopper blossoms.
What chocolate cookies do you recommend for these blossoms?
Traditional grasshopper pie is made with Oreo cookie crumbs. However, you can use other alternatives like chocolate shortbread, chocolate graham crackers, and more! The world is your oyster.
How do you make chocolate cookie crumbs?
To make chocolate cookie crumbs, use a digital scale to weigh out as many cookies or crackers as needed to match the weight listed in the recipe. Use a food processor to pulse the cookies/crackers into fine crumbs. That’s it!
HERSHEY’S KISSES Candy Cane Mint Chocolate
You need 48 HERSHEY’S KISSES Candy Cane Mint Chocolate to make these candy cane grasshopper blossoms.
What are HERSHEY’S KISSES Candy Cane Mint Chocolate?
HERSHEY’S KISSES Candy Cane Mint Chocolates are refreshing, winter-white, mint-flavored chocolates with festive red stripes and candy cane bits. Candy cane emblems decorate the silver foil wrappings for a festive flair. They’re the perfect size for a stocking stuffer, or as an ingredient in a holiday baking recipe like these candy cane grasshopper cookies!
How To Make Candy Cane Grasshopper Blossoms
Here are the basic steps to make candy cane grasshopper blossoms from scratch:
- Prep the ingredients for the blossoms. (Prep Time: 10 minutes)
I’m not going to lie—the most time-consuming part of this recipe involves unwrapping the HERSHEY’S KISSES Candy Cane Mint Chocolates! After that, prep is pretty easy. Just make sure ingredients like butter, eggs, and milk are at room temperature. Use a food processor to make the chocolate crumbs quickly and easily. That’s it! - Make the blossom cookie dough. (Work Time: 5 minutes)
Once you’ve prepped your ingredients, the cookie dough comes together pretty quickly, too. Simply cream the butter and sugar together, then add the eggs, and alternate adding the dry and wet ingredients in two parts. - Assemble the blossom cookies. (Work Time: 5 minutes)
Use a 1-Tablespoon cookie dough scoop to portion out the dough quickly and evenly. After that, dip the bottom of each cookie dough ball into a bowl of chocolate crumbs. Doing so makes each cookie look like a mini grasshopper pie! - Bake the blossom cookies. (Bake Time: 10 minutes)
The cookies need 10 minutes in the oven. When done, they will be a pale grasshopper green! The cookies will look a little underbaked in the middle, but don’t worry! That’s the secret to perfectly doughy and chewy centers. - Top the candy cane grasshopper blossom cookies with HERSHEY’S KISSES Candy Cane Mint Chocolate. (Work Time: 5 minutes)
Working quickly, press a HERSHEY’S KISSES Candy Cane Mint Chocolate in the center of each cookie. Press firmly but gently—you want to use enough pressure that the chocolate indents the cookie, but not so much that it causes the cookie to spread more.
Recipe Troubleshooting and FAQ
FAQ: Candy Cane Grasshopper Blossoms Recipe Troubleshooting
Help! My cookie dough was too sticky. It was hard to assemble the cookies. What did I do wrong?
Don’t panic! You probably didn’t do anything wrong. The cookie dough can come out too soft if your ingredients were too warm. While it won’t be an issue to bake them as is, they can be a little difficult to assemble with soft dough. Simply cover the bowl with the dough with plastic wrap and refrigerate for 1 hour to firm up the dough.
FAQ: Storing Candy Cane Grasshopper Blossoms
How To Store Candy Cane Grasshopper Blossoms
The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Can you freeze candy cane grasshopper blossoms?
Yes! You can freeze candy cane grasshopper blossom cookie dough.
To freeze the cookie dough, follow the instructions to scoop the cookie dough into balls and dip each ball into the cookie crumbs. Loosely wrap the sheet pan with plastic wrap and freeze for 1 hour, or until the cookie dough balls are solid. Place the frozen cookie dough balls in an airtight container or zip-top bag. Freeze for up to 3 months.
When ready to bake, there’s no need to thaw the dough balls! Simply place on a lined sheet pan to thaw slightly as you preheat the oven. Bake for 10 to 12 minutes, or until the edges have set but the centers are still soft. Follow the instructions to finish assembling each cookie with a HERSHEY’S KISSES Candy Cane Mint Chocolate.
Best Recipe Tips
Ingredient Tip
- To make chocolate cookie crumbs, use a digital scale to weigh out as many cookies as needed to match the weight listed in the recipe. Use a food processor to pulse the cookies into fine crumbs.
Technique Tip
- Once the cookies are done baking, you’ll need to immediately press a HERSHEY’S KISSES Candy Cane Mint Chocolate into the center of each cookie while they’re still warm and malleable. Press firmly but gently—you want to use enough pressure that the chocolate indents the cookie, but not so much that it causes the cookie to spread more. The residual heat from the cookies will cause the bottoms of the HERSHEY’S KISSES to melt, “gluing” them onto the cookies. But be warned—if the cookies are TOO hot, the rest of the HERSHEY’S KISSES will melt too! Try not to move the sheet pan once you’ve “glued” the HERSHEY’S KISSES onto the cookies; if you move them when everything’s still too hot, the HERSHEY’S KISSES will slide and lose their shape.
More Holiday Cookies
- Brown Butter Chai Crinkle Cookies
- Buttered Rum Shortbread Cookies
- Peppermint Bark Oreos
- Ube Blossom Cookies
- Ube Crinkle Cookies
Get the Recipe: Minty, Chocolaty Candy Cane Grasshopper Blossoms
Ingredients
For the Candy Cane Grasshopper Blossoms
- 2 cups (9 ounces or 255 grams) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 Tablespoons (1 ounce or 28 grams) whole milk, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 drop green food coloring
- ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, at room temperature
- 1 cup (7 ounces or 198 grams) granulated sugar
- 1 large egg, at room temperature
- ⅓ cup (1.15 ounces or 33 grams) chocolate cookie crumbs
- 48 HERSHEY’S KISSES Candy Cane Mint Chocolates, unwrapped
Equipment
- A food processor
- a 1-Tablespoon cookie dough scoop
Instructions
For the Candy Cane Grasshopper Blossoms
- Preheat the oven and prep the pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix the wet ingredients. In a small liquid measuring cup, whisk together the milk, vanilla, and food coloring.
- Cream the butter and sugar, then add the egg. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low, add the egg, and beat until just combined.
- Alternate adding the dry and wet ingredients in two parts. With the mixer on low, add half of the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl, and with the mixer on low, add half the wet ingredients. Repeat until both the remaining halves of the dry and wet ingredients are just combined.
- Assemble the cookies. Place the cookie crumbs in a medium, shallow bowl. Use a 1-tablespoon cookie dough scoop to portion the cookie dough into balls. Dip the bottom of each cookie dough ball into the cookie crumbs to coat its bottom. Place the cookie dough balls at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still soft.
- Finish assembling the cookies. Place the pan on a wire rack and immediately press a HERSHEY’S KISSES Candy Cane Mint Chocolate into the center of each cookie. Cool the cookies completely on their pans on the wire racks.
- Serve and store. Serve warm, or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
- To make chocolate cookie crumbs, use a digital scale to weigh out as many cookies as needed to match the weight listed in the recipe. Use a food processor to pulse the cookies into fine crumbs.
- Once the cookies are done baking, you’ll need to immediately press a HERSHEY’S KISSES Candy Cane Mint Chocolate into the center of each cookie while they’re still warm and malleable. Press firmly but gently—you want to use enough pressure that the chocolate indents the cookie, but not so much that it causes the cookie to spread more. The residual heat from the cookies will cause the bottoms of the HERSHEY’S KISSES to melt, “gluing” them onto the cookies. But be warned—if the cookies are TOO hot, the rest of the HERSHEY’S KISSES will melt too! Try not to move the sheet pan once you’ve “glued” the HERSHEY’S KISSES onto the cookies; if you move them when everything’s still too hot, the HERSHEY’S KISSES will slide and lose their shape.
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Weeknight Baking:
Recipes to Fit your Schedule
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
Looks like a really fun Christmas cookies, I’ll stash it for next month. I’m still on 🦃 time this November.