Chocolate Peppermint Blossoms

Fudgy, chewy chocolate cookies topped with cool peppermint candy cane Kisses. These festive bites are a must-bake during the holidays!

Yield: 34 cookies
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: About 1 hour (including chill and cool time)

Why You’ll Love These Chocolate Peppermint Blossoms

• Super easy to make
• Packed with fudgy, chewy texture
• Full of classic Christmas flavor: dark chocolate and peppermint

Ingredients

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 or vanilla bean paste

To Finish

• 34 Candy Cane Hershey Kisses, unwrapped and frozen
• 1/4 cup (50 g) granulated sugar, for rolling

Equipment

Electric mixer
1 tbsp cookie scoop
3 parchment-lined baking sheets

Instructions

1. Freeze the Kisses
   Unwrap 34 Candy Cane Hershey Kisses and freeze for at least 30 minutes. This helps them keep their shape when added to warm cookies.
2. Prep the Oven and Pans
   Preheat oven to 350°F (175°C). Line three baking sheets with parchment paper.
3. Mix the Dry Ingredients
   In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. Cream the Butter and Sugars
   In a large bowl, cream softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 1 to 2 minutes until light and fluffy.
5. Add Yolks and Vanilla
   Beat in egg yolks and vanilla until the mixture is smooth and pale, about 1 to 2 minutes.
6. Combine Wet and Dry
   Add the dry ingredients to the wet mixture and mix just until combined.
7. Scoop and Roll
   Scoop dough into 34 equal portions (about 1 tbsp each) and roll into smooth balls.
8. Sugar Coat and Arrange
   Roll each dough ball in granulated sugar and place on baking sheets about 2 inches apart.
9. Bake
   Bake for 7 to 8 minutes. Bake 7 minutes for chewier cookies.
10. Add the Kiss
    Immediately after baking, press a frozen peppermint Kiss into the center of each cookie.
11. Cool Completely
    Let cookies cool fully on the baking sheets. This prevents the Kiss from melting or drooping.
12. Serve or Store
    Serve once cooled. Store in an airtight container for up to 3 days or freeze for up to 2 weeks.

Nutrition Info (Per Cookie)

• Calories: ~130
• Total Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 1g
• Sodium: 55mg

Disclaimer: Nutrition facts are estimated and may vary based on your ingredients and portion sizes. For medical or dietary advice, please consult a nutritionist.

Pro Tips

• Weigh your flour. Using a kitchen scale helps avoid dry cookies. 1 cup of flour equals 125 g
• Freeze the Kisses. This step is key for keeping their shape intact after pressing into warm cookies
• Try flavor swaps. Not into peppermint? Use regular, dark chocolate, sugar cookie, or cookies and creme Kisses instead