Peppermint Mocha Blossoms
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Peppermint Mocha Blossoms
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These blossoms are the perfect holiday cookie, especially when they’re topped with a candy cane Hershey’s Kiss!
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Ingredients
- 3 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 ¾ cups sugar divided
- 2 tablespoons instant espresso powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 34 HERSHEY’S KISSES Candy Cane Flavored Candies unwrapped
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a medium bowl, combine flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 1 1/4 cups sugar and espresso powder on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, until well combined. Beat in vanilla and peppermint extract until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
- Roll tablespoons of dough into 1-inch balls and coat in remaining 1/2 cup sugar. Place onto baking sheet and bake until outside is crackly, but center is still moist, about 9-10 minutes
- Remove from oven and let cool 2-3 minutes before topping with a Candy Cane Kiss in the center of each cookie. Let cool completely on a wire rack.
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