Chocolate Peppermint Blossoms
Chocolate Peppermint Blossoms are a soft, chewy chocolate cookie topped with white peppermint candy kisses.
Servings: 48 cookies
Equipment
- Half Sheet Pan
- standing mixer
- Parchment Paper
Ingredients
- 48 Hershey’s Kisses (preferably Candy Cane Flavored, but any type will work)
- 2 1/4 cups All-Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder (see note)
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup (1 stick) Unsalted Butter, softened
- 3/4 cup Granulated Sugar plus more for rolling
- 3/4 cup Light Brown Sugar
- 1 tsp Pure Vanilla Extract
- 2 Eggs
- 1 Tbsp Milk (any type)
Instructions
- Remove Hershey’s kisses from wrappers. Do this a few days ahead and store them at room temperature or unwrap them weeks ahead and freeze them for up to 6 months. (This is a great job for kids!)
- Spray a sheet pan with nonstick cooking spray (or use parchment paper or a Silpat Baking Mat).
- In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Using a standing mixer or hand mixer, beat butter until smooth. Add both sugars and beat on high until light and fluffy.
- Add vanilla extract, eggs, and milk and mix on high until smooth.
- Add dry ingredients and mix on low until combined.
- Refrigerate dough for 30 minutes (this will make it easier to roll).
- Heat oven to 350 degrees F.
- Fill a shallow bowl with sugar (you'll probably need about half a cup). Roll dough into 1 inch balls and then roll in sugar to coat. (Note: be sure to keep these small so that you have a good ratio of cookie to Hershey’s Kiss in the finished cookie).
- Place cookies on prepared sheet pan, leaving a couple inches between each.
- Bake until cookies are just barely set (they will still look very soft), 9 to 10 minutes.
- As soon as cookies come out of the oven, gently press a Hershey’s kiss into the top of each cookie.
- Let cool on sheet pan for a couple minutes before transferring them to a wire rack to cool completely.
Notes
I have been loving Hershey’s Special Dark Cocoa. It has a darker color and richer flavor than regular unsweetened cocoa powder. Any unsweetened cocoa powder will work, but this one has a leg up than others in my opinion.
These freeze well! Unwrap the Hershey’s kisses and form the cookie dough balls. Freeze them in separate plastic zip-top bags. Bake straight from the freezer, according to directions above, but bake for 1 to 2 minutes longer.
Nutrition
Calories: 90kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 59mg | Potassium: 22mg | Fiber: 1g | Sugar: 9g | Vitamin A: 69IU | Calcium: 16mg | Iron: 1mg