Chocolate Peppermint Blossoms Recipe

Introduction

Chocolate Peppermint Blossoms are festive, chewy cookies that blend rich cocoa with a burst of minty sweetness from Candy Cane Hershey Kisses. These delightful treats are perfect for the holidays or any time you crave a chocolate-mint combo.

Ingredients

• 1 1/2 cups (188 g) all-purpose flour (spooned and leveled)
• 1/2 cup (40 g) cocoa powder, Dutch process
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 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
• 34 Candy Cane Hershey Kisses, frozen
• 1/4 cup (50 g) granulated sugar (for rolling the dough)

Instructions

1. Step 1: Unwrap the Candy Cane Hershey Kisses and place them in the freezer for 30 minutes.
2. Step 2: Preheat your oven to 350°F (177°C) and line three baking sheets with parchment paper.
3. Step 3: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, cream the softened butter with the brown sugar and granulated sugar using an electric mixer for 1-2 minutes.
5. Step 5: Add the egg yolks and vanilla to the butter mixture and beat until pale and fluffy, about 1-2 minutes.
6. Step 6: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Step 7: Divide the dough into 34 portions using a 1-tablespoon scoop and roll each into a ball.
8. Step 8: Roll each dough ball in granulated sugar, then place them about 2 inches apart on the prepared baking sheets.
9. Step 9: Bake the cookies for 7-8 minutes; 7 minutes for chewier cookies.
10. Step 10: Immediately after baking, press a frozen Candy Cane Kiss into the center of each cookie.
11. Step 11: Allow the cookies to cool completely on the baking sheets so the Kiss can set without losing its shape.
12. Step 12: Once cooled, serve and enjoy your Chocolate Peppermint Blossoms!

Tips & Variations

• For a stronger peppermint flavor, try adding 1/4 tsp peppermint extract along with the vanilla.
• Use a silicone baking mat instead of parchment paper for easy cleanup and even baking.
• Rolling the dough balls in sugar adds a nice texture and sparkle to the finished cookies.

Storage

Store leftover cookies in an airtight container at room temperature for up to three days. To keep the Hershey Kiss from melting, avoid stacking the cookies. Reheat gently in a low oven if you prefer them warm, but avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate kisses instead of Candy Cane Hershey Kisses?

Yes, you can substitute with regular chocolate kisses, but the peppermint flavor will be missing. For the full festive taste, Candy Cane Hershey Kisses are recommended.

Why do I need to freeze the kisses before baking?

Freezing the kisses helps them hold their shape when pressed into the warm cookies, preventing them from melting too quickly and losing their distinctive blossom appearance.

Chocolate Peppermint Blossoms Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

These festive Chocolate Peppermint Blossoms are soft, chewy chocolate cookies topped with a melted Candy Cane Hershey Kiss, perfect for holiday celebrations or anytime you crave a sweet peppermint-chocolate treat. The cookies are rich with cocoa, buttery, and rolled in sugar for a delightful crunch before baking. Freezing the Hershey Kisses ensures they keep their signature shape when pressed into the warm cookies fresh from the oven.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 53 minutes
• Yield: 34 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 Kisses: Unwrap 34 Candy Cane Hershey Kisses and place them in the freezer for 30 minutes to ensure they hold their shape when baked into the cookies.
2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line three baking sheets with parchment paper. Set aside for later use.
3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, Dutch-process cocoa powder, baking powder, baking soda, and salt until evenly mixed. Set this mixture aside.
4. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, light brown sugar, and granulated sugar together for 1-2 minutes until the mixture is light and fluffy.
5. Add Egg Yolks and Vanilla: Beat in the egg yolks and vanilla extract until the mixture is pale in color and fluffy, which should take 1-2 minutes.
6. Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined, careful not to overmix.
7. Portion and Roll Dough: Using a 1-tablespoon scoop, portion the dough into 34 equal balls. Roll each ball in the additional granulated sugar to coat evenly.
8. Arrange Dough on Baking Sheets: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Arrange 12 on the first two sheets and 10 on the third, to accommodate the batch size.
9. Bake Cookies: Bake the cookies in the preheated oven for 7-8 minutes. Use 7 minutes for chewier cookies and 8 minutes for slightly firmer texture.
10. Press Hershey Kisses: Immediately after removing from the oven, press one frozen Candy Cane Hershey Kiss into the center of each cookie gently but firmly.
11. Cool and Set: Allow the cookies to cool completely on the baking sheets so the Hershey Kisses can set properly without losing their shape.
12. Serve and Store: Once cooled, serve the cookies fresh or store leftovers in an airtight container for up to three days to maintain freshness.

Notes

• Freezing the Candy Cane Hershey Kisses before baking helps maintain their shape and prevents them from melting too much.
• Spoon and level the flour for accurate measurement to ensure perfect cookie texture.
• Baking time affects cookie texture: 7 minutes yields chewier cookies while 8 minutes creates a slightly firmer bite.
• Cookies are best stored in an airtight container at room temperature and should be consumed within three days.

Keywords: Chocolate Peppermint Blossoms, holiday cookies, peppermint cookies, Hershey Kiss cookies, chocolate cookies, festive desserts