Chocolate Peppermint Blossoms
Fudgy and chewy dark chocolate cookies with white chocolate peppermint Hershey Kiss centers!
Ingredients
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled, see notes
- 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
- Unwrap 34 Candy Cane Hershey Kisses and place them in the freezer for 30 minutes.34 Candy Cane Hershey Kisses, frozen
- Preheat oven to 350 degrees and line three baking sheets with parchment paper. Set aside.
- To a medium sized bowl add the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine. Set aside.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
- To a large bowl add the butter, brown sugar and granualted white sugar. Cream together with an electric mixer for 1-2 minutes.3/4 cup (168 g) unsalted butter, softened, 3/4 cup (165 g) light brown sugar, packed, 1/4 cup (50 g) granulated sugar
- Add in the egg yolks and vanilla and mix until pale in color and fluffy, 1-2 minutes.2 egg yolks, at room temperature, 1 tsp vanilla
- Add in the dry ingredients and mix until combined.
- Scoop the dough into 34 portions, using a 1 tbsp scoop, and roll into balls.
- Roll each dough ball in granulated sugar and then arrange on the baking sheets about 2 inches apart. (I did 12 cookies on the first two baking sheets and 10 on the third.)1/4 cup (50 g) granulated sugar
- Bake the cookies for 7-8 minutes. (7 for chewier cookies.)
- As soon as the cookies are done baking, press a frozen Candy Cane Kiss into the center of each cookie.
- Let the cookies cool completely on the baking sheets until the Kiss is set. I found that this was the best way to keep the Kiss from losing its shape.
- Once cooled, serve the cookies!
- Store left overs in an airtight container for up to three days.
Notes
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
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