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Chocolate Peppermint Blossoms Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/chocolate-peppermint-blossoms-recipe/