Chocolate Peppermint Crinkle Blossom Cookies
User Reviews
4.8
Chocolate Peppermint Crinkle Blossom Cookies
Description
The cookie dough combines softened butter, light brown and granulated sugars with eggs, vanilla, and peppermint extracts for a fragrant, creamy base. The dry ingredients include cocoa powder, flour, baking soda, and salt, lightly folded in with mini chocolate chips. Rolling the dough balls in powdered sugar before baking creates the trademark crinkled appearance as the cookies spread and crack in the oven.
Baking at a moderate temperature yields cookies with a soft and slightly chewy texture. The addition of a frozen Hershey's candy cane kiss placed on the warm cookies adds a softened minty chocolate center that complements the chocolate dough and chips. The result is a festive cookie with balanced chocolate and peppermint flavors and a visually appealing cracked surface dusted with white sugar.
For best results, use candy cane variety Hershey's kisses and freeze them before baking to help them maintain shape as they soften atop the hot cookies.
Ingredients
- ½ cup butter softened, salted
- ½ cup light brown sugar packed
- ⅔ cup granulated sugar
- 2 egg large
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 ⅔ cups all-purpose flour
- ½ cup unsweetened cocoa powder natural
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mini chocolate chips
- ½ cup powdered sugar for rolling
- 24 hershey kisses unwrapped and frozen - see note
Instructions
- Preheat the oven to 350 degrees F. Line two, large baking sheets with parchment paper or lightly grease with nonstick cooking spray.
- In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes.
- Add the eggs, vanilla extract, and peppermint extract. Mix until the batter has lightened in color, 2-3 minutes.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Toss in the mini chocolate chips.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Place the powdered sugar in a bowl or shallow dish.
- Scoop the dough into heaping tablespoon-sized balls (I use my #40 cookie scoop) and roll into a smooth ball shape (if the dough is too sticky, let it rest for 10-15 minutes or refrigerate for just a few minutes...I usually just scoop and roll right away because I'm too impatient).
- Roll each ball in the powdered sugar, shaking off the excess, and place several inches apart on the baking sheets.
- Bake for 9 minutes, until puffed and crackled (don't overbake!). Remove the baking sheet from the oven. Immediately press an unwrapped Hershey's Kiss into the center of each cookie. Remove the cookies to a wire rack to cool completely.
Notes
- Use Hershey's candy cane kisses and freeze them unwrapped before placing on warm cookies to maintain their shape while softening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 166kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 117mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
