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Chocolate Peppermint Blossoms Recipe

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★★★★★

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.

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 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

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