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!