Peppermint Blossoms

First of all… HAPPY HANUKKAH everyone!!

 

And second, lets say goodbye to pie season and welcome cookie season with open arms! What is better than a Christmas cookie? NOT MUCH. Cookies are perfect because you can get your sweet tooth a fix and you don’t have to commit to too much dessert. I remember making plates of cookies with my mom to pass out to all our neighbors. We would always get cookies in return, of course. My favorite one we’d make were peanut butter blossoms. The ones with the Hershey kiss in the center! That cookie is what inspired this cookie recipe I’m sharing today. This cookie is chewy, chocolatey, with that subtle mint flavor- you’re not gonna be able to eat just one.

 

I came up with this cookie idea while I was perusing the Christmas candy isle at the grocery store. Now, I know there are maaaany other Hershey kiss flavors, so go ahead and use whichever kiss strikes your fancy!

 

Yield 30

Butter, softened ¾ cup (6 oz.)

Sugar 1 cup

Egg 1

Vanilla 1 tsp

Salt ½ tsp

Flour 1 ¼ cup

Cocoa powder ½ cup

Baking soda 1 tsp

Cornstarch 2 tsp

Mint kisses 30

Coating

Sugar 1 cup

 

Directions:

 

Preheat oven to 350 degrees F.

 

In a stand mixer fitted with a paddle attachment, cream butter and sugar together.

 

In a separate bowl, combine salt, flour, cocoa powder, baking soda, and cornstarch together.

 

Add egg and vanilla to creamed butter.

 

Add flour mixture little by little until thoroughly incorporated.

 

On a cookie tray fitted with parchment paper, scoop 1 T size balls, roll them in sugar, and place on cookie sheet. Space them out 2 inches apart.

 

Bake for 6 minutes, immediately remove and place a Hershey kiss in the center of each cookie.

Let cool completely as kisses will melt- you may speed this along just by cooling it in the fridge.

 

ENJOY!