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Chocolate Peppermint Blossoms Recipe

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4.4 from 139 reviews

Fudgy and chewy dark chocolate cookies topped with melted white chocolate peppermint Hershey Kiss centers, perfect for holiday celebrations and chocolate peppermint lovers.

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 or vanilla bean paste

For Rolling and Topping

  • 1/4 cup (50 g) granulated sugar for rolling dough balls
  • 34 Candy Cane Hershey Kisses, frozen

Instructions

  1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, Dutch-process cocoa powder, baking powder, baking soda, and salt until fully combined. Set aside.
  2. Cream Butter and Sugars: In a large bowl, with an electric mixer, cream the softened butter, light brown sugar, and granulated sugar together for 1-2 minutes until light and fluffy.
  3. Add Egg Yolks and Vanilla: Add the two room temperature egg yolks and vanilla extract or paste to the creamed butter mixture. Mix for another 1-2 minutes until the mixture is pale and fluffy.
  4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. Avoid overmixing to keep cookies tender.
  5. Form Dough Balls: Using a 1-tablespoon scoop, portion the dough into 34 portions. Roll each portion into a smooth ball.
  6. Roll in Sugar and Arrange: Roll each dough ball in granulated sugar to coat evenly. Place the sugar-coated dough balls on parchment paper-lined baking sheets about 2 inches apart (typically 12 on the first two sheets and 10 on the third).
  7. Bake Cookies: Preheat the oven to 350°F (177°C). Bake the cookies for 7-8 minutes. Bake for 7 minutes for chewier cookies or slightly longer if desired.
  8. Add Peppermint Kisses: Immediately after removing cookies from the oven, press a frozen Candy Cane Hershey Kiss into the center of each cookie gently to avoid cracking.
  9. Cool Completely: Let the cookies cool completely on the baking sheets to allow the peppermint kisses to set and keep their shape before transferring the cookies to a wire rack or container for storage.

Notes

  • Measure flour properly by spooning into measuring cups and leveling with a knife or weighing for accuracy (1 cup flour = 125 g) to avoid dry, dense cookies.
  • Freeze Candy Cane Hershey Kisses before use to help maintain their shape when melting on the cookies.
  • Store cookies in an airtight container for up to 3 days or freeze without kisses for up to 2 weeks. Press kisses on after baking if freezing dough or cookies without kisses.
  • Can substitute regular Hershey Kisses or other flavored Hershey kisses if you prefer less peppermint flavor.

Keywords: 12 Days of Christmas Cookies, chewy cookies, chocolate cookies, chocolate peppermint, peppermint, holiday cookies, Hershey Kisses

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