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Chocolate Peppermint Blossoms

Delicious chocolate cookies with a refreshing peppermint twist topped with a chocolate kiss, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 36 cookies
Course: Baking, Dessert
Cuisine: American, Holiday
Calories: 135
Ingredients Method Notes

Ingredients
  

For the Chocolate Cookie Dough
  • 1 cup unsalted butter, softened use fresh, room-temperature butter for best texture
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1/2 cup unsweetened cocoa powder, sifted Dutch-process or natural both work
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
For the Peppermint Topping
  • 36 pieces peppermint-filled chocolate kisses or plain chocolate kisses, unwrapped
  • 1 teaspoon peppermint extract (optional) or 1/2 cup finely crushed candy canes to roll cookies in
  • 1/2 cup powdered sugar for rolling (optional) for a snowy finish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
Creaming
  1. In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the bowl as needed.
Adding Eggs and Flavor
  1. Beat in the eggs one at a time, then stir in vanilla and peppermint extract if using. The dough will be glossy and slightly soft.
Combining Ingredients
  1. Gradually add the dry ingredients to the wet, mixing until just combined. The dough should be soft but scoopable. If it feels very sticky, chill for 20 to 30 minutes.
Scoop and Roll
  1. Using a tablespoon or small cookie scoop, portion dough into 1-inch balls. Roll each briefly in powdered sugar or crushed candy canes if desired to coat.
Baking
  1. Place dough balls 2 inches apart on prepared sheets. Bake at 350°F (175°C) for 8 to 10 minutes, until the edges are set and small cracks appear across the tops while centers still look slightly soft.
Adding the Chocolate and Cooling
  1. Immediately press a peppermint chocolate kiss into the center of each warm cookie. The residual heat will soften the chocolate and create a smooth dome.
  2. Transfer cookies to a wire rack and let cool completely so the chocolate sets.

Notes

Use room-temperature eggs and butter for smooth creaming and even rise. Chill the dough if your kitchen is warm; chilled dough spreads less for thicker cookies. Store cooled cookies in an airtight container for up to 4 days at room temperature. Freeze for up to 3 months; thaw at room temperature. For variations, swap peppermint kisses with caramel-filled or plain chocolate.