Here’s a peppermint twist on a classic favorite. Normally, these are chocolate peanut butter blossoms but today we are taking Hershey’s Peppermint Kisses and making them into Hershey’s Peppermint Kiss Chocolate Blossoms! A holiday twist of a classic cookie.
To make approximately 4 dozen cookies you will need the following –
1 cup Butter
1 cup Brown Sugar
1 cup White Sugar
2 large Eggs
2 tbsp Whole Milk
1 tsp Pure Vanilla
3/4 C Cocoa Powder
2 1/4 C Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
48 Hershey’s Peppermint Kisses
Large Cookie Sheets
Cooling Rack
Small scoop
Stand or Hand Mixer
Parchment Paper
This recipe does work best with a stand mixer and the paddle attachment but if you only have a hand mixer it can still work. You just may need to do a little of the stirring by hand towards the end.
In the stand mixer, using the paddle attachment, cream together the butter, brown sugar, white sugar, eggs, milk, and vanilla until smooth. Having the butter at room temperature works best for this recipe.
In a separate bowl, you are going to combine the dry ingredients and mix them together.
Slowly add the dry mixture to the wet mixture with the stand mixer on low.
Once all the dry mixture has been combined with the wet mixture you are ready to bake!
Preheat the over to 350 degrees Fahrenheit.
Line the cookie sheet with parchment paper.
With the small scoop, roll the dough into balls and place about 2 inches away from each on the cookie sheet.
Bake for 10-12 minutes on the center rack.
When you remove the cookies from the over press the Hershey’s Peppermint Kiss into the center of the cookies.
Pro tip – Place the cookies in the fridge or outside if it’s cool enough to cool the cookies after adding the Hershey’s Peppermint Kiss. This will help stop the kiss from melting. You can also freeze the Hershey’s Peppermint Kisses too before you press them into the cookies to help slow the melting process.
I had just enough dough to make 48 cookies but depending on how big you roll your balls you may have more or less cookies. Either way, one bag of Hershey’s Peppermint Kisses should be more than enough. We had over a dozen leftover kisses.
Be sure to check out our other holiday recipes.
Hershey's Peppermint Chocolate Blossoms
Ingredients
- 1 C Butter, room temperature
- 1 C Brown Sugar
- 1 C White Sugar
- 2 large Eggs
- 2 TBSP Whole Milk
- 1 tsp Vanilla
- 3/4 C Cocoa Powder
- 2 1/4 C Flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 bag Hershey's Peppermint Kisses
Instructions
- In the stand mixer, using the paddle attachment, cream together the butter, brown sugar, white sugar, eggs, milk, and vanilla until smooth. Having the butter at room temperature works best for this recipe.In a separate bowl, you are going to combine the dry ingredients and mix them together.Slowly add the dry mixture to the wet mixture with the stand mixer on low.Once all the dry mixture has been combined with the wet mixture you are ready to bake!Preheat the over to 350 degrees Fahrenheit.Line the cookie sheet with parchment paper.With the small scoop, roll the dough into balls and place about 2 inches away from each on the cookie sheet.Bake for 10-12 minutes on the center rack.When you remove the cookies from the over press the Hershey's Peppermint Kiss into the center of the cookies.Pro tip - Place the cookies in the fridge or outside if it's cool enough to cool the cookies after adding the Hershey's Peppermint Kiss. This will help stop the kiss from melting. You can also freeze the Hershey's Peppermint Kisses too before you press them into the cookies to help slow the melting process.I had just enough dough to make 48 cookies but depending on how big you roll your balls you may have more or less cookies. Either way, one bag of Hershey's Peppermint Kisses should be more than enough. We had over a dozen leftover kisses.
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