Chocolate Peppermint Blossom Cookies

5 from 1 vote

These chocolate peppermint blossom cookies are super fudgy and chewy chocolate cookies that have a Hershey's peppermint kiss in the center. They are perfect for the holiday season and a must-have for any cookie exchange!

Prep Time20

Cook Time8

Cool Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 124kcal

Author: Karissa Parrish

Equipment

Parchment paper
Baking Sheets
Mixing Bowls
Cookie Scoop

Ingredients

1 ¼ cups all-purpose flour
½ cup cocoa powder, dutch process
1 ½ teaspoons corn starch
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, melted and cooled
½ cup sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
24 Hershey's Candy Cane Kisses, frozen
½ cup sugar, for rolling the dough

Instructions

Unwrap 24 Hershey's Candy Cane Kisses and place them in the freezer on a plate.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
In a medium bowl, whisk together the flour, cocoa powder, corn starch, salt, and baking soda. Set aside.
In a large bowl, whisk together the melted and cooled butter, sugar, brown sugar, eggs, and vanilla extract until fully combined.
Add the flour mixture and use a silicone spatula to mix into the wet ingredients until combined (the dough will look similar to brownie batter).
Use a tablespoon cookie scoop (I used my #50 which is 1.5 tablespoons) to scoop and roll the dough into 24 balls. Roll each dough ball into the sugar and arrange on the baking sheets, about 2 inches apart.
Bake the cookies for 7-9 minutes. Once removed from the oven, wait 2-3 minutes before pressing a frozen Hershey kiss into the center of each cookie. Then allow the cookies to cool for 10 minutes before transferring them over to a wire rack to finish cooling.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.

Notes

Cookie Sheet: I recommend this specific baking sheet. Line each pan with parchment paper.

Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.

Cookie Scoop: Use a smaller cookie scoop. I used my #50 which is about 1.5 tablespoons. I'd recommend using one that's as small as 1 tablespoon and as big as 1.5 tablespoons.

Cookie Dough Balls: Use a cookie scoop to scoop out the dough. Then roll it into a ball using your hands and roll in the sugar.

Hershey's Kiss: Freeze the Hershey Kisses before you start making the cookie dough. This helps for the candies to keep their shape and not melt once placed onto the baked cookies.

Nutrition