About These Minty, Chocolaty Candy Cane Grasshopper Blossoms
These candy cane grasshopper blossoms are a minty twist on classic blossom holiday cookies! 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!
For more colorful and unique holiday cookie recipes on Hummingbird High, check out my site’s Cookie Recipe archive! Popular recipes include these vibrant purple Ube Crinkle Cookies and Gooey Hot Cocoa Cookies With Marshmallow.
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
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.
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 The Recipe
Here are the basic steps to make candy cane grasshopper blossoms from scratch:
- Prep the ingredients. (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 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 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 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 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
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.
Help! My cookies came out too puffy. What did I do wrong?
Check out my troubleshooting guide on How To Fix Puffy Cookies (And Other Cookie Baking Fails)!
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.
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.
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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.