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Chocolate Peppermint Blossoms

(8)
  6 reviews
  • 20 min prep time
  • 1 hr 30 min total time
  • 5 ingredients
  • 36 servings
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The rich chocolate flavor comes from melted chocolate mixed with sugar cookie dough in these candy-topped cookies.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
4
oz sweet baking chocolate, melted, cooled 10 minutes
2
tablespoons all-purpose flour
1/4
cup sugar
36
Hershey's™ Kisses™ candy cane flavored candies, unwrapped (from 10-oz bag)

Steps

  • 1 Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften.
  • 2 In large bowl, break up cookie dough. Add cooled chocolate and flour; stir with spoon or hands until well blended.
  • 3 Shape dough into 36 (1 1/4-inch) balls. Roll balls in sugar. Place balls 1 inch apart on ungreased cookie sheet.
  • 4 Bake 7 to 9 minutes or until edges are set. Immediately top each cookie with 1 candy, pressing down firmly so cookie cracks around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • 1 Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften.
  • 2 In large bowl, break up cookie dough. Add cooled chocolate and flour; stir with spoon or hands until well blended.
  • 3 Shape dough into 36 (1 1/4-inch) balls. Roll balls in sugar. Place balls 1 inch apart on ungreased cookie sheet.
  • 4 Bake 7 to 9 minutes or until edges are set. Immediately top each cookie with 1 candy, pressing down firmly so cookie cracks around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

Expert Tips

Sweet baking chocolate is the same as German baking chocolate.

For added sparkle, substitute 1/3 cup coarse sugar for the sugar.

For even more peppermint flavor, add 1/4 teaspoon peppermint extract to dough.

Nutrition Information

No nutrition information available for this recipe
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