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Peppermint Chocolate Crinkle Blossoms
Preheat oven to 350 degrees. Melt the butter and pour into the bowl of your mixer, then stir in the cocoa powder until a paste forms. Add in the eggs, vanilla, and peppermint extract and beat until smooth and combined. In a medium bowl combine the flour, sugars, baking powder and salt. Add the wet ingredients and mix until combined. The mixture may seem dry, but will come together as you mix. S. . .
Prep Time: 00:30
Cook Time: 00:10
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup packed brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, melted and slightly cooled
3/4 cup unsweetened natural cocoa powder
3 large eggs, room temperature
1 tsp. vanilla extract
2 tsp. peppermint extract
1 cup powdered sugar
24 - 28 candy cane kisses
1Preheat oven to 350 degrees.
2Melt the butter and pour into the bowl of your mixer, then stir in the cocoa powder until a paste forms. Add in the eggs, vanilla, and peppermint extract and beat until smooth and combined.
3In a medium bowl combine the flour, sugars, baking powder and salt. Add the wet ingredients and mix until combined. The mixture may seem dry, but will come together as you mix.
4Shape dough into balls approximately 1.5 tablespoons in size and roll in powdered sugar. Arrange on a baking sheet and flatten slightly with the palm of your hand. Bake for 10-12 minutes until cookies are still soft in the centers and remove from oven.
5Let cookies cool on the sheets for about five minutes, then gently press a Candy Cane Kiss into the center of each of them. Remove to a cooling rack and cool completely before serving.
Note: Be sure to use peppermint extract rather than mint extract. Mint extract has other flavors (like spearmint and wintergreen) and can give a toothpaste flavor to the cookies.
Also, because the candy cane kisses are white chocolate and softer than regular kisses, you have to let the cookies cool for five minutes before adding them or they will almost melt down completely.
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