Chocolate Peppermint Crinkle Blossom Cookies
Ingredients
The dough
-
½
cup
salted butter, softened
-
½
cup
packed light brown sugar
-
⅔
cup
granulated sugar
-
2
large
eggs
-
½
teaspoon
vanilla extract
-
1
teaspoon
peppermint extract
-
1 ⅔
cups
all-purpose flour
-
½
cup
natural unsweetened cocoa powder
-
1
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
cup
mini chocolate chips
For rolling
For topping
-
24
pieces
Hershey Kisses, unwrapped and frozen
Instructions
- Preheat the oven to 350°F and prepare baking sheets.
- Cream together the butter, brown sugar, and granulated sugar until fluffy.
- Add the eggs and extracts, mixing until lightened in color.
- In a separate bowl, whisk together the dry ingredients and fold in the mini chocolate chips.
- Combine the wet and dry ingredients until mixed.
- Scoop dough into balls, roll in powdered sugar, and place on baking sheets.
- Bake for 9 minutes, then press a Hershey's Kiss into the center of each cookie.
- Cool completely on a wire rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
166
Total fat
7g
Total carbohydrates
26g
Total protein
2g
Sodium
117mg
Cholesterol
26mg
You might also like