Chocolate Peppermint Blossom Cookies
Chocolate peppermint blossoms are a lot like peanut butter blossom cookies but they have a soft chocolate cookie base and a white chocolate peppermint Kiss on top. They are a perfect way to make your Christmas cookie tray a little bit more festive.
Servings: 30 Cookies
Ingredients
- ¾ cup butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 30 candy cane Kisses or any variety
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper or a silicone baking mat.
- Cream together butter, sugar and brown sugar until the mixture is light and fluffy.
- Add egg and vanilla, stirring to combine.
- Stir in flour, cocoa powder, baking soda, and salt until combined. The dough will be a little bit soft.
- Use a small cookie scoop to portion out about 1 Tablespoon of dough onto the sheet pan. Leave 2 inches between cookies.
- Bake 7-9 minutes or until the tops look just set.
- Let cool for 2-3 minutes, then press a candy cane Kiss in the center of each cookie.
- Allow the cookies to cool completely before removing them from the pan.
Notes
These cookies are good with any variety of Hershey's Kiss on top. If you are using a filled kiss, like the ones with caramel or marshmallow inside, freeze them before using them.
Store your cookies in an airtight container at room temperature for up to a week. Freeze for longer storage.
If you would like to roll your cookie dough balls in sugar before you bake them, you can. Powdered sugar will make them look like chocolate crinkle cookies while granulated sugar will give them a little bit more crunch.
Nutrition
Serving: 1cookie | Calories: 162kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 106mg | Fiber: 1g | Sugar: 16g
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