Chocolate Peppermint Blossoms Recipe
Introduction
As the festive season approaches, there’s nothing quite like the aroma of freshly baked cookies wafting through your home! These delightful Chocolate Peppermint Blossoms combine the rich, decadent flavors of chocolate with the refreshing zest of peppermint, making them the perfect treat for holiday gatherings or cozy nights by the fire. If you’ve been searching for a recipe that will fill your kitchen with warmth and joy, you’re in for a real treat! I encourage you to subscribe to receive this delightful recipe directly in your inbox!
Why You’ll Love This Recipe
What makes these Chocolate Peppermint Blossoms so special? First off, they are incredibly delicious! The melt-in-your-mouth texture paired with the cool burst of peppermint will have your taste buds dancing with delight. Plus, they are easy to prepare, requiring only simple ingredients that you likely already have in your pantry. This recipe is family-friendly, making it perfect for involving your kids in the kitchen during the holidays. Trust me, once you make these cookies, they’ll become a cherished family tradition!
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon peppermint extract
– 3 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 cup milk
– 3/4 cup peppermint-flavored chocolate candies
Necessary Tools
– Baking sheet
– Parchment paper
– Large mixing bowl
– Electric mixer (optional)
– Measuring cups and spoons
– Mixing spoon
– Wire rack
Ingredient Swaps and Additions
Feel free to experiment with this recipe! You could substitute the unsweetened cocoa powder with dark cocoa for a richer flavor, or use plant-based butter to make it dairy-free. Add-ins like crushed candy canes can elevate the peppermint flavor even more, or you can even use white chocolate candies in place of the peppermint-flavored ones for a creamy, sweet twist!
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. The smell of the cookies baking will make your mouth water!
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy—this step is crucial for the chewy texture!
3. Beat in the eggs one at a time, followed by both the vanilla and peppermint extracts, mixing well after each addition to integrate those wonderful flavors.
4. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is fully mixed.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, giving them some space to spread.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look a bit soft.
8. Remove from the oven, and immediately press a peppermint-flavored chocolate candy into the center of each cookie. It’s the best part!
9. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Store in an airtight container and enjoy these festive treats all season long!
Serving Suggestions
These cookies are delightful on their own, but you can also serve them with a hot cup of cocoa or a delicious peppermint-infused coffee for a cozy treat. Plate them beautifully along with an assortment of other holiday cookies for a lovely dessert spread at your next gathering!
Pro Tips for Success
Make sure your butter is softened but not melted for the perfect texture. If your dough starts getting too soft while rolling, pop it in the fridge for a few minutes to firm it up. Don’t be afraid to get creative with your peppermint candies—there’s plenty of room to add your personal touch!
Storing and Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you need to reheat them, a quick 5-10 seconds in the microwave will restore their soft, chewy goodness!
FAQ Section
Q: Can I freeze these cookies?
A: Absolutely! You can freeze the unbaked dough for up to 3 months. Just roll the dough into balls, place them on a baking sheet to freeze individually, then transfer to an airtight container. Bake them straight from the freezer, adding a minute or two to the baking time.
Q: What can I use as a substitute for peppermint extract?
A: If you don’t have peppermint extract, you can use regular mint extract, though the flavor will be slightly different. You could also omit it altogether if you’re not a fan of mint!
Conclusion
These Chocolate Peppermint Blossoms are truly a delightful treat that captures the spirit of the season. They are simple to make, deliciously festive, and the perfect cookie to share with loved ones. I can’t wait for you to try them—be sure to leave a review, share your photos, or tag the recipe on your social media to spread the joy!
Nutritional Information
Approximate nutritional information per cookie:
– Calories: 120
– Total Fat: 6g
– Saturated Fat: 4g
– Carbohydrates: 16g
– Sugars: 8g
– Protein: 1g
Happy baking, and may your holiday season be filled with joy and sweet moments!
Chocolate Peppermint Blossoms
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by both the vanilla and peppermint extracts, mixing well after each addition.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until fully mixed.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Bake in the preheated oven for 10-12 minutes, until edges are set but centers look soft.
- Remove from the oven and immediately press a peppermint-flavored chocolate candy into each cookie.
- Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
