Chocolate Peppermint Blossoms Recipe

Ingredients

• 3/4 cup (90g) all-purpose flour
• 1/2 cup (48g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup (113g) unsalted butter (softened to room temperature)
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) firmly packed light brown sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 2 Tablespoons (30ml) milk (any)
• 1/2 cup finely chopped Candy Cane Hershey's Kisses (approximately 18)
• 16 Candy Cane Hershey's Kisses (unwrapped and kept whole)

Instructions

1. 1

   In a medium size bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

2. 2

   In a large bowl with a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat again on medium speed until everything is incorporated. Scrape down the sides and bottom of the bowl as necessary.

3. 3

   With the mixer speed on low, slowly add the dry ingredients and blend until cookie dough just starts to come together. Add the milk and beat again until combined. Add the chopped Candy Cane Hershey's Kisses and blend again until evenly dispersed. Cover the cookie dough tightly and refrigerate for at least 2 hours and up to 3 days.

4. 4

   When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

5. 5

   Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), remove dough from bowl and form into balls with your hand. Dough will become sticky with the warmth of your hand, so try to be gentle and work quickly. Bake the cookies for 10-12 minutes. Cookies will look underdone. Use a spoon to reshape the cookies if the circles have gotten wonky. Allow cookies to cool on the baking sheet for about 5 minutes. While the cookies are cooling, make room in the freezer.

6. 6

   Quickly press a whole unwrapped Candy Cane Hershey's Kiss into the center of each cookie and immediately put the baking sheet into the freezer for 10 minutes to prevent the Kiss from melting. Once completely cooled, you can allow cookies to come to room temperature on the baking sheet. Cookies can be kept in an airtight container at room temperature for 1 week. Cookies may be frozen, up to 2 months. Unbaked cookie dough balls may be frozen up to 3 months. Do not thaw before baking and add 1-2 minutes to baking time.