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Chocolate Peppermint Blossoms

Chocolate peppermint blossoms are soft cocoa cookies rolled in sugar and topped with Candy Cane chocolates. Chill the dough, bake until the tops are cracked and the edges look set, then press a peppermint chocolate into each warm cookie.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling 30 minutes
Total Time 1 hour 15 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.5 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 0.33 cup light brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.25 cup granulated sugar for rolling
For the topping
  • 30 Hershey's Kisses Candy Cane chocolates unwrapped

Equipment

  • 1 large baking sheet

Method
 

Make the dough
  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, beat the softened butter, 2/3 cup granulated sugar, and brown sugar until light and creamy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  6. Mix the dry ingredients into the butter mixture just until no dry streaks remain.
  7. Cover the dough and chill it for 30 minutes.
Shape and bake the cookies
  1. Put the remaining 1/4 cup granulated sugar in a small bowl.
  2. Scoop the dough into 1-tablespoon portions, roll each portion into a ball, then roll it in the sugar.
  3. Arrange 12 balls on the prepared baking sheet, spacing them about 2 inches apart.
  4. Bake for 8 to 10 minutes, until the tops are cracked and the edges look set.
  5. Bake the remaining dough in batches.
Add the topping
  1. Immediately press one unwrapped peppermint chocolate into the center of each hot cookie.
  2. Let the cookies cool on the baking sheet for 5 minutes.
  3. Transfer the cookies to a rack to cool completely.

Notes

For neat, even cookies, scoop level 1-tablespoon portions. Store in an airtight container in the refrigerator for up to 5 days; baked cookies can be frozen. For a dairy-free swap, use plant-based butter and dairy-free peppermint chocolates.