Chocolate Peppermint Blossoms

By claudiag

Ingredients

• 1 & 1/2 cups unbleached, all-purpose flour
• 3/4 cup Dutch-process cocoa (such as Hershey's Special Dark)
• 1 & 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 stick (1/2 cup) salted butter, cut into chunks
• 1 & 1/4 cup sugar
• 3 eggs
• 1/2 teaspoon vanilla
• 1 teaspoon peppermint extract
• 1/2 cup powdered sugar for rolling
• Hershey's Kisses

Details

Adapted from pinterest.com

Preparation

Step 1

Line cookie sheets with parchment. Preheat oven to 350.

Whisk together the flour, cocoa, baking powder and salt. Set aside.

With an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs and extracts, beating until combined and scraping down the sides and bottom of the bowl as needed.

Gradually, add the flour mixture, beating on low just until combined. The mixture will be very sticky.

Place the bowl in the refrigerator and chill for 30 minutes to 1 hour.

Use a teaspoon cookie scoop (or a spoon) to scoop generous teaspoons of dough onto the prepared cookie sheets. Place the powdered sugar on a plate.