Chocolate Peppermint Blossoms

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

1. 1

   Unwrap 34 Candy Cane Hershey Kisses and place them in the freezer for 30 minutes.

2. 2

   Preheat oven to 350 degrees and line three baking sheets with parchment paper. Set aside.

3. 3

   To a medium sized bowl add the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine. Set aside.

4. 4

   To a large bowl add the butter, brown sugar and granualted white sugar. Cream together with an electric mixer for 1-2 minutes.

5. 5

   Add in the egg yolks and vanilla and mix until pale in color and fluffy, 1-2 minutes.

6. 6

   Add in the dry ingredients and mix until combined.

7. 7

   Scoop the dough into 34 portions, using a 1 tbsp scoop, and roll into balls.

8. 8

   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.)

9. 9

   Bake the cookies for 7-8 minutes. (7 for chewier cookies.)

10. 10

    As soon as the cookies are done baking, press a frozen Candy Cane Kiss into the center of each cookie.

11. 11

    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.

12. 12

    Once cooled, serve the cookies!

13. 13

    Store left overs in an airtight container for up to three days.