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
