Chocolate peppermint blossoms

I wait all year around for my favorite seasonal candy:

Hershey candy cane kisses. 

If given the chance and no impulse control I’m confident that I could devour the bag in a day. Hershey Kisses are so small and easy to eat, can you blame me?

But it’s close to the new year, and I’m always looking for avenues of self-improvements so I thought I’d try to impede my rate of consumption by adding these peppermint gems to a cookie. 

My logic is that I can’t eat as many cookies as I can Hershey kisses, right? 

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Chocolate Peppermint Blossom Cookies

Yield: 25-30

Author: Alicia Maxey

Prep time: 5 MinCook time: 8 MinInactive time: 15 MinTotal time: 28 Min

These soft and chewy chocolate cookies paired with a Peppermint Hershey kiss is the perfect holiday pair.

Ingredients

• 1 ⅔ cups (210g) all-purpose flour
• ¼ cup (25g) cocoa powder
• 1 tsp baking soda
• ½ tsp kosher salt
• ½ cup (113g) unsalted butter, softened
• 1 cup (200g) brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 Tbsp of milk
• 3 Tbsp sugar (for rolling)
• 25-30 Hershey candy cane kisses

Instructions

1. In a medium mixing bowl whisk together flour, baking soda, salt and cocoa powder. Set aside.
2. In a large mixing bowl cream together butter and sugar until fluffy.
3. Add in the egg and vanilla extract. Mix until well combined.
4. Add in dry ingredients, and mix. Cookie dough will be very thick and sticky, so I recommend using a stand or hand mixer.
5. Let cookie dough chill in the refrigerator covered for 30 minutes to 1 hour.
6. Place the oven rack in the middle of the oven. Preheat to 375°F.
7. Scoop out about ½ tablespoon of dough, roll in the palms of your hands until the dough is round and smooth.
8. Roll in the 3 tablespoons of white granulated sugar.
9. Place on a parchment lined baking sheet and bake cookies for 7-8 minutes, rotating half way through.
10. When you remove the cookies from the oven, gently press an unwrapped Hershey kiss in the middle. Do not press too hard or the Hershey kiss will start to melt.
11. Let cookies rest on a baking sheet for 5 minutes before carefully moving them to a wire rack to completely cool.

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Cookies can be stored in an airtight container room temperature for up to 3 days.

These cookies can also be frozen and baked later! Unthaw cookies in the refrigerator until they are somewhat soft. Roll in the sugar and use the same bake temperature and time.