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Chocolate Peppermint Blossoms

Chocolate peppermint blossoms are soft cocoa cookies rolled in sugar and baked until their tops just begin to crack. Press a peppermint-flavored chocolate kiss into each warm cookie for a festive chocolate-and-peppermint center.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling time 5 minutes
Total Time 50 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar divided
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.25 tsp baking soda
  • 0.25 tsp fine salt
  • 36 chocolate kisses peppermint-flavored, unwrapped

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Line one 18x13-inch rimmed baking sheet with parchment paper.
  3. In a large bowl, beat the butter and 3/4 cup sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  6. Add the flour mixture to the butter mixture and mix on low just until no dry streaks remain.
  7. Shape the dough into 36 balls about 1 inch wide.
  8. Roll the balls in the remaining 1/4 cup sugar.
  9. Arrange 18 balls 2 inches apart on the prepared baking sheet.
  10. Bake for 8–10 minutes, until the tops look set and are just beginning to crack.
  11. Immediately press one peppermint kiss into the center of each cookie.
  12. Let the cookies cool on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack.
  14. Let the baking sheet cool completely before baking the remaining dough.
  15. Bake the remaining dough for 8–10 minutes.
  16. Press the kisses into the centers of the cookies.
  17. Cool the cookies the same way.

Notes

For cookies with neat centers, press each peppermint kiss into the cookies immediately after baking. Store in an airtight container at room temperature for up to 5 days; freeze the baked cookies for up to 2 months. For a dairy-free swap, use dairy-free butter and dairy-free peppermint chocolates.