For my husband, his favorite cookie is a Peanut Butter Blossom. But switch up the ingredients to a chocolate cookie rolled in sugar and topped with a peppermint kiss, and you’ve found mine!
During the Christmas season I’m all about finding tasty treats that bring delight to my coworkers, neighbors and friends. This year as coworkers and volunteers transformed our church into Christmas splendor, I set out to find some new recipes they would love. These Chocolate Peppermint Blossoms and Chocolate Peppermint Crunch were a hit!
Chocolate Peppermint Blossoms
- 1 egg
- 1 egg yolk
- 1/2 cup butter
- 1 tablespoon milk
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 cup brown sugar, packed
- 1/2 cup cocoa (I use dark because I love anything dark chocolate!)
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup granulated sugar
- 34 peppermint candy kisses
Preheat oven to 350 degrees. In a mixing bowl, combine the flour, cocoa, baking powder and salt. Set aside.
Cream butter and sugars together in a bowl until fluffy. Mix in the egg, egg yolk and vanilla until smooth. Add the dry ingredients a little at a time until combined. Mix in the milk until smooth and dough comes together.
Roll dough into 1 inch balls and then roll in the 1/4 cup sugar. Place 2 inches apart on a baking sheet. Bake for 10 minutes. When done, immediately move cookies onto a cooling rack or plate. Let them cool for 6 minutes and then gently press the kisses into the top.
Chocolate Peppermint Crunch
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cocoa
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- 1 cup peppermint crunch pieces (I used candy cane kisses and chopped them)
- 1/2 cup crushed candies, for dipping cookies
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside. In a medium bowl, whisk together flour, baking soda, sea salt and cocoa. Set aside. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and peppermint extract. Mix until just combined.
Gradually add flour mixture and beat until just combined. Mix in the chocolate chips and peppermint crunch pieces.
Place the crushed candy canes in a bowl. Roll the dough into small balls and lightly dip the tops of the cookies into candy cane pieces. Don’t get carried away. You only want the tops to have the candy cane pieces.
Place cookie balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 minutes, or until cookies are set, but still soft in the center. Don’t overbake. Remove from oven and let sit on baking sheet for 3 minutes. Cool completely on a rack.
I’m not a coffee drinker, but I do love almost all things pumpkin in the fall.
Pumpkin chai – yes
Pumpkin spice latte – NO
Pumpkin cookies – yes
Pumpkin Cheerios – NO
Pumpkin scented candles – yes
I’ll also give a yes vote to this Pumpkin Spice Dip!
A friend of mine made this last fall and brought to the office. It only took one bite to get addicted! This is not a heavy dip which makes you go back for another dip in seconds. Another bonus is that it only has five ingredients, so you can look like you’ve slaved on this gourmet appetizer without the fuss.
Pumpkin Spice Dip
- 1 15-ounce can pumpkin
- 1 5-ounce package instant vanilla pudding mix
- 1/2 tablespoon pumpkin pie spice
- 1 8-ounce container whipped topping
- 1/2 cup of miniature chocolate chips (optional)
- graham crackers or ginger snaps, for serving
Mix all the ingredients together. Serve.