Irresistibly Chewy Chocolate Peppermint Blossoms That Wow

These Chocolate Peppermint Blossoms combine rich chocolate with refreshing peppermint, perfect for holiday gatherings.

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Course: Dessert

Cuisine: American

Keyword: baking, Chocolate, Cookies, dessert, Holiday, Peppermint

Prep Time: 30

Cook Time: 8

Cooling Time: 10

Total Time: 48

Servings: cookies

Calories: 140kcal

2 cups All-Purpose Flour Measure properly to avoid excess flour by spooning it into the measuring cup and leveling off.
½ cup Cocoa Powder (Dutch Process) Avoid regular cocoa powder as it may affect the leavening with baking soda.
1 teaspoon Baking Powder Essential for achieving that sought-after chewy texture.
½ teaspoon Baking Soda
¼ teaspoon Salt Enhances the overall flavor of the cookies.
¾ cup Unsalted Butter Ensure it’s softened for easy creaming.
1 cup Light Brown Sugar Contributes moisture and a hint of molasses flavor.
½ cup Granulated Sugar Some is used for rolling the dough.
2 large Egg Yolks Provides moisture and structure, helping cookies maintain shape.
1 teaspoon Vanilla Extract Infuses aromatic depth and enhances flavor.
34 pieces Candy Cane Hershey Kisses Freeze before using to keep their shape during baking.
¼ cup Additional Granulated Sugar Used for rolling the dough balls for a sweet touch before baking.

Unwrap 34 Candy Cane Hershey Kisses and freeze them for about 30 minutes.
Set your oven to 350°F (175°C) and line three baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In a large bowl, use an electric mixer to cream the softened butter with light brown sugar and granulated sugar until you achieve a creamy texture.
Incorporate the egg yolks and vanilla extract into the butter-sugar mixture. Mix until everything is light and fluffy.
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Scoop the dough into 34 equal portions, roll each into a ball, and then roll them in additional granulated sugar.
Place the cookie balls on the prepared baking sheets, keeping 2 inches apart. Bake for 7-8 minutes.
Immediately after removing the cookies from the oven, press a frozen Candy Cane Kiss into the center of each warm cookie.
Allow the cookies to cool completely on the baking sheets to set the Kisses before transferring them to a wire rack.

Serve them warm with a drizzle of chocolate on top for an extra festive touch.