Peppermint Chocolate Blossom Cookies Recipe
Delight in these festive Peppermint Chocolate Blossom Cookies, combining rich cocoa flavor with a refreshing peppermint twist and a melty chocolate center. Perfect for holiday gatherings or anytime you crave a minty chocolate treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Decoration
- 12 chocolate candy melts or kisses
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure easy removal and even baking.
- Cream Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and light.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and peppermint extract until everything is well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Mix Dough: Gradually add the dry mixture to the wet ingredients and mix until just combined to avoid overworking the dough.
- Scoop Dough: Drop tablespoon-sized balls of dough about two inches apart onto the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 12 minutes, or until the edges are set but the centers remain soft.
- Add Chocolate Centers: Immediately after removing the baking sheets from the oven, press one chocolate candy melt or kiss into the center of each cookie.
- Cool Cookies: Transfer the cookies to wire racks and let them cool completely before serving to allow the chocolate to set.
Notes
- For a stronger peppermint flavor, add an additional 1/2 teaspoon of peppermint extract.
- If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Make sure not to overbake the cookies to keep the centers soft and chewy.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to 4 days.
