Peppermint Mocha Chocolate Blossom Cookies
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.
Servings: 48 cookies
Calories: 87kcal
Ingredients
- 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 teaspoon instant espresso
- 2 ¼ cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- sparkling sugar for rolling
- 1 package Hershey's Candy Cane Holiday Kisses
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
- Cream the butter, sugar, brown sugar, vanilla, and peppermint in a large bowl or stand mixer until well blended. Add the eggs and espresso; beat well.
- To the bowl, Mix in the flour, cocoa, baking soda and salt until well blended, without overmixing, just until the flour is fully incorporated.
- 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.
- Bake for 7 to 9 minutes or until set and beginning to crackle. 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 using a small cookie scoop.
Notes
If you're not using Sparkling Sugar, be sure to roll the dough balls in granulated sugar. The texture, though, will be different.
Nutrition
Serving: 1g | Calories: 87kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 64mg | Fiber: 1g | Sugar: 6g