Description
Delight in these festive Chocolate Peppermint Blossoms, featuring rich cocoa-flavored cookie dough rolled in sugar and topped with a frozen Candy Cane Hershey Kiss. Perfectly chewy and bursting with peppermint-chocolate flavor, these cookies are an ideal treat for the holiday season or any special occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups (188 g) all-purpose flour (spooned and leveled)
- 1/2 cup (40 g) Dutch process cocoa powder
- 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
Topping
- 34 Candy Cane Hershey Kisses, frozen
- 1/4 cup (50 g) granulated sugar (for rolling the dough)
Instructions
- Freeze the Candy Cane Kisses: Unwrap 34 Candy Cane Hershey Kisses and place them in the freezer for 30 minutes to keep their shape when pressed into the cookies later.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper and set aside for easy cleanup.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until fully combined. Set this bowl aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the light brown sugar and granulated sugar for 1-2 minutes until the mixture is smooth and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract with the creamed butter mixture until it becomes pale in color and fluffy, which should take about 1-2 minutes.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined, forming the cookie dough.
- Portion and Shape Dough: Using a 1-tablespoon scoop, portion the dough into 34 equal balls. Roll each ball in the reserved granulated sugar to coat them evenly.
- Arrange on Baking Sheets: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. The recipe suggests 12 cookies on the first two sheets and 10 on the third.
- Bake the Cookies: Bake in the preheated oven for 7-8 minutes. For chewier cookies, bake for 7 minutes exactly.
- Press Candy Cane Kisses: Immediately after removing the cookies from the oven, press one frozen Candy Cane Hershey Kiss into the center of each cookie, gently but firmly.
- Cool Completely: Allow the cookies to cool fully on the baking sheets so the kisses set properly without losing their shape.
- Serve and Store: Once cooled, serve the cookies. Store any leftovers in an airtight container for up to three days to preserve freshness.
Notes
- Using frozen Candy Cane Hershey Kisses helps maintain the shape and appearance when pressed into the warm cookies.
- Spoon and level the flour when measuring to avoid dense cookies.
- If you prefer crunchier cookies, bake for the full 8 minutes; for chewier cookies, stick to 7 minutes.
- Ensure the butter is softened to room temperature for better creaming with the sugars.
- Egg yolks at room temperature incorporate more easily into the batter, enhancing texture and color.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
