Chocolate Peppermint Blossom Cookies

These Chocolate Peppermint Blossom Cookies are soft and chewy with a hint of peppermint in every bite. The cookies are rolled in sugar before being baked and get topped with a Hershey's Candy Cane Kiss right when they come out of the oven.

I love how simple these cookies are to make but that they are a definite crowd pleaser. This recipe makes around 55 bite sized cookies, each 1 tablespoon big, but you can divide the recipe in half for half that amount if needed.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. Remove the foil wrappers and paper from the Hershey kisses and set aside. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl. Add eggs one at a time, followed by the peppermint extract.

With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed. Chill the entire bowl for about 10 minutes. 

Using a 1 tablespoon scoop, form cookies into balls and place each next to the other on a parchment lined cookie sheet. Pop the cookie sheet in the fridge to chill for about 5 minutes.

Pour some granulated sugar in a small bowl and roll each cookie in the sugar. Place each cookie a few inches apart on a parchment lined baking sheet. Bake for 10-12 minutes or until cookies are firm around the edges.

Immediately add a Hershey candy cane kiss to the center of each cookie once it comes out of the oven, pushing down just enough for it to adhere. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Continue this process until all cookies are baked. Enjoy!

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