There are over a hundred reasons why I love Christmas time and one of them is how pretty all the decorations and food are. I love the green Christmas trees, garland, and holly; gold stars; white and colorful lights; red and white candy canes, and these Chocolate Peppermint Blossoms. How beautiful are these babies?! The cookie portion is amazing all on its own! It’s a dark chocolate brownie cookie rolled in sugar and baked just until done creating a soft fudgy delicious cookie. These Candy Cane Kisses seem to have a lower melting point than chocolate kisses. I found out with the first batch I cooked. Like Peanut Butter Blossoms Cookies, I pushed the kiss into the cookie right when they came out of the oven. Annnd after 5 minutes they had completely lost their shape and were just a puddle. They still definitely tasted great but I missed that cute little pointy kiss.
So I did some testing and found that the optimal time to insert the kiss is 6 minutes after coming out of the oven. The cookie is still pliable enough to push in the kiss but not too hot that it melts the kiss.
Before you run off and make these, don’t forget to enter the GIVEAWAY! I contribute a recipe each month to the blog Spend with Pennies and Holly has put together this awesome giveaway. Scroll down and enter for a chance to win one of TWO $100 Amazon Gift Cards!
Chocolate Peppermint Blossoms
- ½ cup butter (1 stick), room temperature
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon milk
- ¼ cup granulated sugar
- 34 Candy Cane Kisses, unwrapped
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
- Cream butter and both sugars together in the bowl of a stand mixer until fluffy. Mix in the egg, egg yolk, and vanilla until smooth. Add the dry ingredients a little at a time while mixing on slow until combined. Mix in the milk until smooth.
- Roll dough into 1 inch balls (about 1 tablespoon) and then roll in the ¼ cup sugar. Place 2 inches apart on a baking sheet (preferably lined with a Silpat mat). Bake for 10 minutes.
- When done, immediately move cookies onto a cooling rack or plate. Let them cool for 6 minutes and then gently press the kisses into the top. (If you do it earlier or leave them on the hot pan the kiss will get too warm and lose its shape.)