Chocolate Peppermint Blossom Cookies Recipes
CHOCOLATE PEPPERMINT BLOSSOM COOKIES
Categories Chocolate
Number Of Ingredients 12
Steps:
- Using an electric mixer, cream together the butter, both sugars, eggs, milk and vanilla until smooth. In a separate bowl, whisk together the cocoa powder, flour, baking powder, baking soda and salt. Beat the flour mixture into the wet mixture slowly. Roll the dough into 1 inch balls and place the balls 2 inches apart on a cookie sheet lined with parchment paper. Bake at 350F for 10 minutes. Turn cookie sheet half way through baking. Remove from the oven and press a chocolate peppermint kiss in the centre of each cookie. Cool on a wire rack.
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- Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. When the dry ingredients are about halfway mixed in, add the milk to the dough. Mix until completely combined. The dough will be very soft.
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- Preheat oven to 350°. Mix together the cake mix, eggs and butter. The less mixing the better, and since the butter is melted, you can just use a large spoon to easily mix the cookie dough.
- Use a cookie scoop to scoop out 1 Tablespoon sized balls and then use your hands to make them completely round. If you want to coat them in granulated sugar, you can, but you definitely don't have to. I like the look of the sugar, but it is very subtle and doesn't affect the taste much either.
- Place the cookie dough balls on a baking sheet and bake for 8-9 minutes or until the tops just begin to crack a little bit. As soon as you pull the cookies out of the oven, barely press a Hershey's kiss into the middle of each one. Let cool completely.
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