Chocolate Peppermint Blossoms
Delicious soft chocolate cookies with a peppermint kiss center, perfect for holiday baking.
Equipment
- medium bowl
- large mixing bowl
- electric mixer
- whisk
- plastic wrap
- oven
- baking sheets
- parchment paper
- shallow bowls
- measuring spoons
- measuring cups
- wire rack
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1.75 cups granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract
For Rolling & Assembly
- 0.5 cup granulated sugar for rolling
- 0.5 cup powdered sugar for rolling
- 48 chocolate peppermint kisses unwrapped
Instructions
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined. Set this dry ingredient mixture aside.
- In a large mixing bowl, using an electric mixer, cream the softened unsalted butter and 1 and 3/4 cups granulated sugar on medium speed for 2 to 3 minutes, until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and peppermint extract until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, uniform dough forms. Be careful not to overmix; stop as soon as the flour streaks disappear, scraping down the sides of the bowl as needed.
- Cover the bowl tightly with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes, or up to 1 hour. This chilling step is crucial for preventing the cookies from spreading too much during baking, ensuring they maintain their round shape and soft texture.
- While the dough chills, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper for easy cleanup. Prepare two shallow bowls: pour 1/2 cup of granulated sugar into one bowl, and 1/2 cup of powdered sugar into the other, creating your rolling stations.
- Once the dough is chilled, scoop out rounded tablespoons of dough, about 1-inch in diameter, and roll them into smooth balls. First, roll each dough ball in the granulated sugar, ensuring an even coating. Then, transfer it to the powdered sugar and roll again, making sure it's generously coated with the white powder. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 8 to 10 minutes, or until the edges are just set and the tops appear slightly cracked, but the centers are still soft and puffy. The cookies will firm up as they cool. Do not overbake.
- Immediately upon removing the baking sheet from the oven, gently press one unwrapped chocolate peppermint kiss into the center of each warm cookie. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. The chocolate will melt slightly into the warm cookie and then re-set as they cool, creating a perfect blossom shape.
Notes
The chilling step is crucial for the cookies to hold their shape. Do not overbake to keep the centers soft.