Go Back

Chocolate Peppermint Blossoms

Fudgy and chewy dark chocolate cookies with white chocolate peppermint Hershey Kiss centers!
4.89 from 18 votes
Prep Time 15 minutes
Cook Time 7 minutes
Course Dessert
Servings 34 cookies

Ingredients
 

  • 1 ½ cups (188 g) all-purpose flour spooned and leveled, see notes
  • ½ cup (40 g) cocoa powder, Dutch process
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (168 g) unsalted butter, softened
  • ¾ cup (165 g) light brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • 2 egg yolks, at room temperature
  • 1 teaspoon vanilla
  • 34 Candy Cane Hershey Kisses, frozen
  • ¼ 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 ½ cups (188 g) all-purpose flour, ½ cup (40 g) cocoa powder, Dutch process, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • To a large bowl add the butter, brown sugar and granualted white sugar. Cream together with an electric mixer for 1-2 minutes.
    ¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ 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 teaspoon vanilla
  • Add in the dry ingredients and mix until combined.
  • Scoop the dough into 34 portions, using a 1 tablespoon 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.)
    ¼ 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.
Keyword 12 Days of Chirstmas Cookies, chewy cookies, chocolate, chocolate chip cookies, chocolate cookies, chocolate peppermint, peppermint
Tried this recipe?Let us know how it was!