Ingredients: |
Ingredients: 1 stick butter, softened
1/2 c. packed light brown sugar
2/3 c. granulated sugar
2 large eggs
1/2 t. vanilla extract
1 t. peppermint extract
1 2/3 c. all-purpose flour
1/2 c. natural unsweetened cocoa powder
1 t. baking soda
1/4 t. salt
1/2 c. mini chocolate chips
1/2 c. powdered sugar, for rolling
24 Hershey Candy Cane Kisses, unwrapped
|
Directions: |
Directions: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, 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. Chill for a couple of hours. Place the powdered sugar in a bowl or shallow dish.Scoop the dough into heaping tablespoon-sized balls and roll into a smooth ball shape. 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. |
This recipe for Chocolate Peppermint Blossoms is from