Chocolate Peppermint Blossoms Recipe
Introduction
Chocolate Peppermint Blossoms combine rich cocoa flavors with a refreshing peppermint twist. These festive cookies are soft, chewy, and topped with a classic Candy Cane Hershey Kiss, making them perfect for holiday gatherings or anytime you crave a sweet treat.
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
- Step 1: Unwrap the Candy Cane Hershey Kisses and place them in the freezer for 30 minutes to firm up.
- Step 2: Preheat your oven to 350 degrees Fahrenheit and line three baking sheets with parchment paper. Set aside.
- Step 3: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Step 4: In a large bowl, cream the softened butter with the light brown sugar and 1/4 cup granulated sugar using an electric mixer for 1-2 minutes until smooth.
- Step 5: Add the egg yolks and vanilla extract to the butter mixture and beat for 1-2 minutes until pale and fluffy.
- Step 6: Gradually mix the dry ingredients into the wet ingredients until just combined.
- Step 7: Using a tablespoon scoop, portion out 34 dough balls and roll each into a smooth ball.
- Step 8: Roll each dough ball in granulated sugar, then place them about 2 inches apart on the prepared baking sheets. Arrange 12 cookies on the first two sheets and 10 on the third.
- Step 9: Bake for 7-8 minutes. Bake closer to 7 minutes for chewier cookies.
- Step 10: Immediately after removing from the oven, press a frozen Candy Cane Kiss into the center of each cookie.
- Step 11: Allow cookies to cool completely on the baking sheets so the kisses set and keep their shape.
- Step 12: Once cooled, serve and enjoy your festive Chocolate Peppermint Blossoms!
Tips & Variations
- For extra peppermint flavor, add 1/2 tsp peppermint extract to the dough in place of vanilla.
- Use dark or milk chocolate cocoa powder for a richer or milder chocolate taste.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Try substituting crushed candy canes on top for added crunch and decoration.
Storage
Store leftover cookies in an airtight container at room temperature for up to three days. To keep the Candy Cane Kiss intact, avoid stacking the cookies. Reheat briefly in a microwave if desired, but be careful as the chocolate can become very hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular Hershey Kisses instead of Candy Cane?
Yes, regular Hershey Kisses work well if you prefer a classic chocolate flavor without peppermint.
What if I don’t have Dutch process cocoa powder?
You can use natural cocoa powder, but the flavor will be slightly different. Dutch process cocoa is less acidic and offers a smoother taste.
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Chocolate Peppermint Blossoms Recipe
- Total Time: 55 minutes
- Yield: 34 cookies 1x
Description
These festive Chocolate Peppermint Blossoms are soft and chewy cocoa cookies topped with a minty Candy Cane Hershey Kiss. Perfect for holiday celebrations, these cookies combine rich chocolate flavor with refreshing peppermint in a beautiful flower-like presentation.
Ingredients
Scale
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
Other
- 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 chill completely, which helps them retain shape when baked into the cookies.
- Preheat and prepare pans: Preheat your oven to 350°F (177°C). Line three baking sheets with parchment paper and set them aside for baking the cookies.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set the dry mix aside.
- Cream the butter and sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, light brown sugar, and granulated sugar for 1-2 minutes until the mixture is light and fluffy.
- Add egg yolks and vanilla: Mix in the egg yolks and vanilla extract and beat for 1-2 minutes until the batter is pale and fluffy, incorporating air for softness.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and mix just until combined, ensuring not to overmix to keep the cookies tender.
- Portion and shape dough: Using a 1-tablespoon scoop, portion the dough into 34 equal balls. Roll each ball in granulated sugar to form a sugar-coated surface.
- Arrange on baking sheets: Place the sugared dough balls on the prepared baking sheets about 2 inches apart. Distribute as 12 cookies on the first two sheets and 10 on the third.
- Bake cookies: Bake in the preheated oven for 7-8 minutes. For chewier cookies, opt for 7 minutes; for a slightly firmer texture, bake for 8 minutes.
- Press in the Hershey Kisses: Immediately after removing the cookies from the oven, gently press a frozen Candy Cane Kiss into the center of each cookie while they are soft.
- Cool and set: Allow the cookies to cool completely on the baking sheets until the Candy Cane Kiss hardens and sets, preventing it from losing its shape.
- Serve: Once cooled, the cookies are ready to enjoy for any holiday occasion. They present beautifully and taste divine.
- Store leftovers: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Using Dutch process cocoa powder gives a richer chocolate flavor and deeper color.
- Egg yolks add moisture and richness while helping the cookies remain tender.
- Freezing the Candy Cane Hershey Kisses ensures they keep their shape when melted slightly during baking.
- If you prefer, regular Hershey’s Kisses can be substituted, but the peppermint flavor will be missing.
- Make sure to space cookies properly on baking sheets to prevent sticking and allow even baking.
- Cookies are best enjoyed within three days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Peppermint Blossoms, holiday cookies, peppermint kisses, chocolate cookies, festive cookies, Christmas cookies
