Recipe: Gluten-Free Triple White Chocolate Peppermint Blossoms

It’s holiday time.

You know what that means?  For me, it means I get to do all my holiday baking.  And I absolutely love to bake goodies for the holidays.  Even better, I love to surprise people with homemade goodies for the holidays.

You see, the other day while my roomie and I were in the gas station getting our daily dose of caffeine, the cashier behind the counter (who literally sees us every work day) said that she was leaving.  On Monday she was starting a new job…in an office.  So she would definitely miss us.

And we all know that I love any occasion to bake.  I happened to be in the gas station one morning when she was talking to a co-worker about chocolate.  She hates chocolate…except for white chocolate.  So…I knew her going away gift needed to be something white chocolate.  And keeping with the spirit of the holidays…I was guided by the wonder of Pinterest to this recipe, featured on the Crazy For Crust blog.  I took it, and gave it a gluten-free spin.

Recipe: Gluten-Free Triple White Chocolate Peppermint Blossoms


Triple White Chocolate Peppermint Blossoms

Triple White Chocolate Peppermint Blossoms

Servings: 48
Time: Prep 10 minutes; Bake 30 minutes


  • 1/2 cup butter, softened (I used I Can’t Believe It’s Not Butter All-Purpose Sticks)
  • 3/4 cup sugar
  • 3 ounces white chocolate, melted and cooled slightly (I used Ghirardelli White Chocolate)
  • 1 box white chocolate instant pudding (3.5 ounces)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 1/2 cups flour (I used 2 cups Arrowhead Mills Gluten-Free All-Purpose Flour and ran out, so the last 1/2 cup was Hodgson Mill Gluten-Free Multi-Purpose Flour)
  • 1 package 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 degrees.

Line cookie sheets with parchment paper.  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.


Here’s the best part…they truly are amazing.  Honestly.  I had my doubts.  Me and sugar cookie bases don’t get a long…at all.  Seriously…I’ve tried for about 5 years now to make sugar cookies at Christmas time and it just never works.  This time…it did.  And to think…it was with a blend of flours too.

Of course my roommate and I each had to sample one.  I even took one in for my teammate to try.  She loves to bake and I love to have her sample things, especially since I’ve had to go gluten-free.  She doesn’t hold back.  We all loved how the cookies were soft in texture and that after you swallow, the white chocolate really hits.  But the magic happens when you take a bite with that Peppermint Hershey’s Kiss in it.  Oh…yeah.

I am going to do a few different variations on these cookies now and I’m really looking forward to the end results.

Anyway, I gave the cashier at the gas station her gift and told her that I overheard that she loved white chocolate so I made these for her.  She looked so happy and said that she wasn’t going to share.  She thanked me and we left.  I hope she enjoyed them as much as three three of us who also got to eat one did.

And now…all I want to do is BAKE!


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