These chocolate peppermint cookies are Christmas in cookie form! A slightly fudgy chocolate cookie dough gets baked up and topped with a candy cane kiss for the perfect holiday treat!
Why you’ll love these peppermint blossom cookies:
Chocolate peppermint blossoms are a unique and minty twist on traditional peanut butter blossoms we all know and love around the holiday season! They’re easy to make and perfect for your cookie exchanges and cookie plates!
Ingredients you’ll need:
- Butter, softened
- Brown sugar
- Granulated sugar
- Egg yolks
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Hershey’s candy cane kisses
Rolling the dough ball in sugar before baking creates a delicious crunchy exterior on each cookie. The crisp exterior in combination with slightly melted Hershey’s kiss on top makes these cookies hard to resist!
How to make the best chocolate peppermint cookies:
- Preheat your oven to 350 degrees F and line your baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine butter, brown sugar, granulated sugar, egg yolks, and vanilla extract. Mix until smooth.
- Sprinkle in the flour, cocoa powder, baking powder, and baking soda. Mix to form a dough.
- Roll the dough into 1.5-2 inch sized balls, then roll each one in granulated sugar and transfer to your baking sheets. Bake for 8-10 minutes.
- When the cookies come out of the oven, press a candy cane kiss into the center of each one. Let the cookies cool fully before enjoying!
My top tips:
- Use softened butter! Melted butter will make the cookies spread too much while baking, and cold butter won’t combine evenly into the dough.
- The dough will seem dry and crumbly at first but just keep mixing to form a thick dough! This consistency makes it easy to roll the dough into balls using your hands.
- Unwrap your kisses while the cookies are baking! This way you’ll be able to press them into the cookies right when they come out of the oven.
- Let the cookies cool completely before enjoying. If you’re transporting the cookies, be sure the candy cane kisses have firmed back up before transferring them to a container.
Chocolate Peppermint Blossoms
These chocolate peppermint cookies are Christmas in cookie form! A slightly fudgy chocolate cookie dough gets baked up and topped with a candy cane kiss for the perfect holiday treat!
Servings: 24 people
Equipment
Ingredients
- 3/4 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
For topping:
- 1/4 cup granulated sugar
- 24 Hershey's candy cane kisses unwrapped
Instructions
- Preheat your oven to 350 degrees F and line your baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine butter, brown sugar, granulated sugar, egg yolks, and vanilla extract. Mix until smooth.
- Sprinkle in the flour, cocoa powder, baking powder, and baking soda. Mix to form a dough.
- Roll the dough into 1.5-2 inch sized balls, then roll each one in granulated sugar and transfer to your baking sheets. Bake for 8-10 minutes.
- When the cookies come out of the oven, press a candy cane kiss into the center of each one. Let the cookies cool fully before enjoying!
Leave a Reply