Video
Chocolate Mint Blossom Cookies
Soft and fudgy peppermint infused chocolate blossom cookies rolled and sugar and studded with classic milk chocolate and candy cane swirl Hershey's kisses. These festive cookies are perfect to make around the holidays and include them in a cookie exchange!
Ingredients
- ½ cup 113g unsalted butter, softened
- ½ cup 110g light brown sugar
- ⅓ cup 65g granulated sugar
- 1 large egg at room temperature
- 1 teaspoon 5ml pure vanilla extract
- ¼ teaspoon peppermint extract
- 1 ¼ cups 180g all-purpose flour
- ⅓ cup 28g cocoa powder (I prefer this one)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup 50g extra granulated sugar for rolling the cookies
- 20 unwrapped Hershey Kisses
Instructions
- Combine soft butter with both sugars in a large mixing bowl and beat on medium speed for just 1-2 minutes or "cream" by hand with a wide spatula until smooth and slightly fluffy. It doesn't need to be pale and fluffy because that will make these cookies too crumbly. Add egg, vanilla and peppermint extracts and mix until well combined.
- Combine flour, cocoa powder, baking soda, baking powder and salt in a medium bowl and whisk to blend evenly, then add this flour mixture to the butter mixture and fold it in gently until evenly combined. Cover the bowl and refrigerate for 1 hour.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Scoop up heaped tablespoons of dough and roll the dough balls in sugar to coat evenly. Place them onto prepared baking sheets spacing them 2 inches apart. Bake for 9-11 minutes until puffed and the tops are cracked and lightly golden. Remove trays from the oven and place them on a rack. While the cookies are still warm, press a Hershey's kiss directly into the center of each one. Transfer cookies individually to the rack to cool completely.
