Chocolate Peppermint Blossoms
These peppermint blossoms are a unique twist on a classic with a chocolate cookie and candy cane Hershey's kiss which is perfect for the holidays.
Servings 24
Calories 110kcal
Ingredients
- 1 cup all-purpose flour
- ½ cup Hershey's special dark cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon instant espresso powder
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup granulated sugar for coating cookies
- 24 Hershey's candy cane mint kisses, unwrapped and frozen
Instructions
- In medium bowl, whisk together flour, cocoa powder, baking powder, salt and espresso powder. Set aside.
- In bowl of stand mixer, add oil and sugar and beat until light and fluffy, about 2 minutes. Add eggs one at a time and vanilla extract and beat until incorporated. Gradually add flour mixture and beat until just combined. Cover dough and chill for at least 4 hours or up to 24 hours.
- Once ready to make cookies, preheat oven to 350°F. Line a baking sheet with parchment paper. Roll dough into 1 inch balls and then dip each ball in sugar until completely coated. Place each ball 2 inches apart on baking sheet.
- Bake for 10-12 minutes or until the tops begin to slightly crack. Allow to cool for 3 minutes, then press Hershey's kiss into each cookie. Transfer to cooling rack and allow to cool completely.
Notes
- Use dark cocoa powder to give a more intense chocolate flavor.
- Use parchment paper so cookies don't stick.
- Freeze the Hershey's kisses for an hour and then wait for 3 minutes after cookies are done before pressing kiss in so it doesn't melt.
Nutrition
Serving: 1cookie | Calories: 110kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 36mg | Potassium: 6mg | Fiber: 1g | Sugar: 11g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 10mg | Iron: 0.7mg