Description
Chocolate Peppermint Blossoms are soft, chewy chocolate cookies rolled in sugar and topped with a festive peppermint candy. Perfect for holiday baking and gifting!
Ingredients
- 1 1/2 cups (188 g) all-purpose flour
- 1/2 cup (40 g) cocoa powder, Dutch process
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 egg yolks, at room temperature
- 1 tsp vanilla extract
- 34 Candy Cane Hershey Kisses, frozen
- 1/4 cup (50 g) granulated sugar for rolling the dough
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy.
- Add egg yolks and vanilla, mixing until combined.
- Gradually add dry ingredients, mixing until just combined.
- Roll dough into 1-inch balls and coat in granulated sugar. Place on prepared baking sheets 2 inches apart.
- Bake for 8–10 minutes. Remove from oven and immediately press a frozen Candy Cane Hershey Kiss into the center of each cookie.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Freezing the candy helps prevent it from melting too much in the oven.
- Store in an airtight container at room temperature for up to 1 week.
- These cookies can also be made ahead and frozen unbaked.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert / Holiday Cookies
- Method: Baked
- Cuisine: American