peppermint chocolate blossoms
The simplest, cutest little holiday cookies with few ingredients that come together quick.
Ingredients
- 1 stick butter, softened
- 1/2 cup + 1/3 cup sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1 egg, at room temperature
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 bag candy cane Hersheys Kisses, unwrapped
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, beat together the butter, 1/2 cup of sugar sugar, and brown sugar until fluffy, about 2-3 minutes. Beat in the egg until fully incorporated, then the vanilla and peppermint extracts. Add the flour, cocoa powder, baking soda, and salt. Mix until just combined.
- Scoop scant 1 tablespoon sized balls of dough and roll between your palms. Roll in the remaining 1/3 cup of sugar and set on the baking sheet - you can place them fairly close together as they don't spread much. Bake for 8-9 minutes until puffed. Remove from the oven and immediately press a kiss in the middle - they will crackle, this is normal! Cool 5 minutes on the baking sheet, then move to a wire rack to continue cooling. Serve immediately or store on one layer in the fridge for up to a week.