Chocolate Peppermint Blossoms Recipe

Introduction

Chocolate Peppermint Blossoms are festive, chewy cookies with a rich cocoa base crowned by a minty Candy Cane Hershey Kiss. Perfect for holiday gatherings or whenever you crave a chocolatey treat with a refreshing twist.

Ingredients

• 1 1/2 cups (188 g) all-purpose flour (spooned and leveled)
• 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

1. Step 1: Unwrap 34 Candy Cane Hershey Kisses and place them in the freezer for 30 minutes.
2. Step 2: Preheat the oven to 350°F (177°C) and line three baking sheets with parchment paper. Set aside.
3. Step 3: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, cream the softened butter, light brown sugar, and 1/4 cup granulated sugar with an electric mixer for 1-2 minutes until smooth.
5. Step 5: Add the egg yolks and vanilla extract to the butter mixture and beat until pale and fluffy, about 1-2 minutes.
6. Step 6: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Step 7: Using a 1 tablespoon scoop, portion the dough into 34 balls and roll each in the remaining 1/4 cup granulated sugar.
8. Step 8: Place the sugar-coated dough balls on the prepared baking sheets about 2 inches apart.
9. Step 9: Bake the cookies for 7-8 minutes. For chewier cookies, bake closer to 7 minutes.
10. Step 10: Immediately after baking, press a frozen Candy Cane Kiss into the center of each cookie.
11. Step 11: Let the cookies cool completely on the baking sheets so the Kiss can set without losing its shape.
12. Step 12: Once cooled, serve and enjoy these festive treats!

Tips & Variations

• Freezing the Hershey Kisses before placing them on the cookies helps them keep their shape and prevents melting too quickly.
• For a stronger peppermint flavor, add 1/4 teaspoon peppermint extract to the dough.
• Use Dutch-process cocoa for a richer, smoother chocolate taste.

Storage

Store leftover cookies in an airtight container at room temperature for up to three days. To freshen them, warm briefly in the microwave before serving. These cookies are best enjoyed within a few days to keep the Candy Cane Kiss soft and flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Hershey Kisses instead of Candy Cane ones?

Yes, you can substitute regular Hershey Kisses if you prefer a classic chocolate flavor without the peppermint twist.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help the cookies hold their shape.

Chocolate Peppermint Blossoms Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

These Chocolate Peppermint Blossoms are delightful soft chocolate cookies topped with a classic Candy Cane Hershey Kiss center. Combining rich cocoa with a hint of peppermint, these festive treats are perfect for holiday celebrations or any time you crave a sweet, chocolatey peppermint cookie.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 53 minutes
• Yield: 34 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups (188 g) all-purpose flour (spooned and leveled)
• 1/2 cup (40 g) cocoa powder, Dutch process
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 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

Additional

• 34 Candy Cane Hershey Kisses, frozen
• 1/4 cup (50 g) granulated sugar (for rolling the dough)

Instructions

1. Freeze the Candy Cane Kisses: Unwrap all 34 Candy Cane Hershey Kisses and place them in the freezer for 30 minutes to help them hold their shape when pressed into the cookies.
2. Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper and set them aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt until evenly combined.
4. Cream Butter and Sugars: In a large bowl, using an electric mixer, cream the softened butter, light brown sugar, and granulated sugar together for 1 to 2 minutes until light and fluffy.
5. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract, continuing to beat until the mixture is pale and fluffy, about 1 to 2 minutes.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to form the cookie dough.
7. Portion Dough: Using a 1 tablespoon scoop, divide the dough into 34 equal portions and roll each into a ball.
8. Roll in Sugar: Roll each dough ball in the reserved 1/4 cup granulated sugar to coat thoroughly.
9. Arrange on Baking Sheets: Place the sugar-coated dough balls on the prepared baking sheets about 2 inches apart (approximately 12 cookies on the first two sheets and 10 on the third).
10. Bake Cookies: Bake in the preheated oven for 7 to 8 minutes, removing after 7 minutes for chewier cookies or up to 8 minutes for a slightly firmer texture.
11. Add Candy Cane Kiss Centers: Immediately after removing the cookies from the oven, press a frozen Candy Cane Hershey Kiss into the center of each cookie gently but firmly.
12. Cool Completely: Allow the cookies to cool completely on the baking sheets to let the Candy Cane Kisses set and maintain their shape.
13. Serve and Store: Once cooled, serve the cookies. Store any leftovers in an airtight container for up to three days to maintain freshness.

Notes

• Freezing the Candy Cane Hershey Kisses before use is essential to prevent them from melting too much on the warm cookies.
• Spooning and leveling the flour ensures accurate measurement for the perfect cookie texture.
• To achieve chewier cookies, bake on the lower end of the recommended baking time (7 minutes).
• Cookies are best enjoyed within three days when stored in an airtight container.

Keywords: Chocolate peppermint cookies, Candy Cane Kisses, holiday cookies, soft chocolate cookies, peppermint blossoms