One teaspoon of peppermint extract does the trick with these blossoms! Now you just need a glass of milk to enjoy with these tasty holiday cookies.
I love the Hershey Candy Cane kisses because the white chocolate melts in your mouth while you crunch on the peppermints hidden inside the candy. They were a perfect topper for these cookies, but beware – the chocolate melted onto the cookies, forming into puddles instead of the stiff peaks of candy that they started out being. I’ve talked to several people but everyone said it just depends on each batch; sometimes they melt, sometimes they don’t.
By mixing shortening and butter, these chocolate cookies become very fluffy and light, with hints of peppermint in the dough. I highly suggest these for any cookie swap or pitch-in you’re participating in for the holidays!
Chocolate and Peppermint Blossoms
Makes 2 dozen cookies
- 1/2 cup butter, softened
- 1/2 cup vegetable shortening
- 1 cup sugar
- 3/4 cup Dutch-processed cocoa powder
- 2 tsp baking powder
- 1 egg
- 2 tbsp milk
- 1 tsp peppermint extract
- 1 1/2 cups all-purpose flour
- 24 Hershey Kisses Candy Cane Chocolates
In a large bowl, beat butter and shortening with an electric mixer on medium speed for 30 seconds.
Add sugar, cocoa powder, baking powder and beat until combined.
Beat in egg, milk, and peppermint extract until combined. Add flour, 1/2 cup at a time, until combined.
Cover and chill for one hour.
Preheat oven to 350. Shape dough into 1 to 1 1/2″ balls, placed 2 inches apart on a baking sheet. Bake 10 to 12 minutes.
Press a candy kiss into the center of each cookie right after you take them out of the oven. Cool and store. Or eat.