Chocolate Peppermint Blossoms Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated Apr. 15, 2020
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Carrie Vasios Mullins

A holiday take on the traditional blossom cookie: a cakey chocolate cookie with a festive peppermint Kiss.

Note: I highly recommend using a cookie scoop for these cookies so that they come out as round as possible.

Recipe Facts

Active: 15 mins
Total: 30 mins
Makes: 24 cookies

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Ingredients

  • 1 2/3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa powder, such as Valhrona
  • 1/4 teaspoon instant espresso (optional)
  • 1 1/4 cups sugar
  • 8 tablespoons unsalted butter, at room temperature
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 24 peppermint Kisses

Directions

  1. Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. In a medium bowl, whisk together flour, baking powder, salt, cocoa powder, and espresso (if using). Set aside.

  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Add dry ingredients and mix just until dough comes together.

  4. Use a 1-tablespoon cookie scoop to drop dough onto prepared cookie sheets. Cook until starting dough just starts to crinkle at the top, 12-15 minutes.

  5. Press a kiss into the center of each cookie. Let cool completely before serving or storing in an airtight container.

Special equipment

stand mixer, baking sheets, parchment paper

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