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Chocolate Peppermint Blossoms Recipe

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★★★★★

4.9 from 105 reviews

These Chocolate Peppermint Blossoms are festive, chewy chocolate cookies topped with a melt-in-your-mouth frozen Candy Cane Hershey Kiss. Perfect for holiday cookie boxes, these cookies combine rich cocoa flavor with a refreshing peppermint twist, making them a delightful treat for Christmas and winter celebrations.

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

Topping

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

Instructions

  1. Freeze the Hershey Kisses: Unwrap 34 Candy Cane Hershey Kisses and place them in the freezer for 30 minutes. This will help the kisses hold their shape when placed on the hot cookies.
  2. Prepare for baking: Preheat your oven to 350°F (177°C). Line three baking sheets with parchment paper and set them aside to keep your cookies from sticking.
  3. Combine dry ingredients: In a medium bowl, whisk together the flour, Dutch process cocoa powder, baking powder, baking soda, and salt until fully mixed. Set this aside.
  4. Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, light brown sugar, and 1/4 cup granulated sugar for 1-2 minutes until the mixture is light and fluffy.
  5. Add yolks and vanilla: Mix in the egg yolks and vanilla extract. Continue beating the mixture for 1-2 minutes until pale in color and fluffy, which helps create a tender cookie texture.
  6. Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
  7. Scoop and roll dough balls: Using a 1 tablespoon scoop, portion the dough into 34 equal parts and roll each into a smooth ball. Then roll each dough ball in the 1/4 cup granulated sugar to coat evenly.
  8. Arrange on baking sheets: Place the dough balls on the prepared baking sheets spaced about 2 inches apart. Distribute approximately 12 cookies on the first two sheets and 10 on the third to accommodate spacing.
  9. Bake the cookies: Bake in the preheated oven for 7-8 minutes. For chewier cookies, bake for 7 minutes; 8 minutes will give a slightly firmer texture.
  10. Add the peppermint kiss: Immediately after removing the cookies from the oven, press a frozen Candy Cane Hershey Kiss gently but firmly into the center of each cookie while still warm.
  11. Cool and set: Allow the cookies to cool completely on the baking sheets. This is important to let the kisses set properly and keep their shape.
  12. Serve and store: Once cooled, serve your festive chocolate peppermint blossoms! Store any leftovers in an airtight container for up to three days.

Notes

  • Measure flour properly by spooning it into your measuring cup and leveling with a knife, or preferably weigh it (125 grams per cup) for best results to avoid dense cookies.
  • Use Dutch process cocoa powder as regular cocoa powder’s acidity reacts differently with the baking soda and powder, which can affect texture and flavor.
  • You can freeze the baked cookies (without the Hershey Kiss) for up to two weeks; press the kisses in after baking.
  • Ensure the egg yolks are at room temperature for better mixing and fluffier cookie dough.
  • Allow cookies to cool on the baking sheet to ensure the candy kisses set firmly without losing shape.

Keywords: 12 Days of Christmas Cookies, chewy cookies, chocolate, chocolate chip cookies, chocolate cookies, chocolate peppermint, peppermint

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