It’s Christmas time and there’s nothing quite like a Peppermint Mocha to herald in the season. Unless, of course, you’re in the mood for cookies. These Peppermint Mocha Chocolate Blossom cookies are like Christmas in every bite. Densely rich with chocolate and espresso, merry and bright with peppermint, and crunchy with sparkling sugar.
1/2 cup butter, softened
2/3 cup granulated sugar
2/3 cup brown sugar
1 teaspoon vanilla
1 teaspoon peppermint extract
2 large eggs
1 tablespoon hot water
1 teaspoon instant espresso
2–1/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 package Hershey’s Candy Cane Holiday Kisses
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
In a small bowl, combine 1 tablespoon very hot water with 1 teaspoon of instant espresso. Set aside.
Beat butter, sugar, brown sugar, vanilla, and peppermint in a large bowl or stand mixer until well blended. Add eggs, hot water with espresso; beat well.
To the bowl add flour, cocoa, baking soda and salt and combine until dough is formed without any flour pockets. Shape the dough into 1-inch balls or use a 1-inch cookie scoop. Then roll each ball into sparkling sugar before placing it on the parchment lined baking sheet. If you’re not using parchment paper, do not grease the baking pan.
Bake in a 350-degree oven for 7 to 9 minutes or until set and beginning to crackle. In my oven, it’s exactly 8 minutes. Be careful not to overbake these cookies. Remove from the oven and gently press candy cane chocolate kisses into the center of each cookie; remove to a wire rack to cool completely.
It will make 48 to 52 cookies. I seem to always get 52!
If you’re not using Sparkling Sugar, be sure to roll the dough balls in granulated sugar. The texture, though, will be different.
Keywords: Peppermint Mocha, Chocolate Blossom Cookies