Chocolate Peppermint Blossoms
An easy doctored up cookie these Chocolate Peppermint Blossoms are quick to prepare, tasty and the perfect cookie to add to your holiday dessert tray!
Servings: 24
Calories: 140kcal
Ingredients
- 16 ounce package refrigerated sugar cookie dough
- 4 ounces cream cheese softened
- ⅓ cup unsweetened cocoa powder
- ½ cup granulated sugar optional coating
- 24 Hershey's peppermint kisses
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, beat together the cookie dough, cream cheese, and cocoa powder until fully combined, scraping down the sides as needed.
- Use a medium cookie scoop to portion out the dough and lightly roll it into balls with your hands.
- Roll the dough balls in granulated sugar and place cookies 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes until the edges are set.
- Remove from the oven and gently press an unwrapped kiss into the center of each cookie. Transfer the cookies to a wire rack to cool completely.
- Let the candies soften for about 2 minutes and use a toothpick to swirl the candy or leave as is and allow them to cool.
Notes
- If you want to skip the doctoring mix, you can use chocolate cookie dough instead.
- Use any of your favorite Hershey's as you'd like or other candies, see tips above.
- Double this recipe and give as gifts.
- These can be frozen, see above on how to do that.
Nutrition
Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 74mg | Potassium: 53mg | Fiber: 1g | Sugar: 14g | Vitamin A: 70IU | Calcium: 17mg | Iron: 1mg