Description
Chocolate Peppermint Blossoms are a delightful fusion of rich chocolate and refreshing peppermint, making them an irresistible treat for the holiday season. These fudgy, chewy cookies are topped with melted white chocolate peppermint candies, creating a visually stunning and delicious dessert that’s perfect for cookie exchanges and festive gatherings. Their unique flavor profile is sure to please both family and friends, while the ease of preparation ensures that even novice bakers can create these delectable cookies. With 34 cookies in a single batch, they are ideal for sharing, gifting, or simply enjoying during cozy winter evenings.
Ingredients
Scale
- 1 1/2 cups (188 g) all-purpose flour
- 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
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream softened butter with light brown sugar and granulated sugar until fluffy.
- Mix in egg yolks and vanilla until pale in color.
- Gradually combine dry ingredients into the wet mixture until just combined.
- Scoop dough into balls and roll in granulated sugar before placing on baking sheets.
- Bake for 7-8 minutes; remove and immediately press a frozen Candy Cane Kiss into each cookie center.
- Allow to cool completely on the baking sheets before serving.
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 143
- Sugar: 10g
- Sodium: 76mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg