Baby it’s cold outside!
Except…it’s not. It’s a record 14 degrees (Celsius) here today…on December 24! It’s crazy! I need snow! Rosy cheeks! Mittens and scarves! Twinkling lights and snow-capped trees! I just don’t know if I can get into the holiday vibe with all this…green…
To combat the winter greens, I’ve been baking up a storm and today I’m sharing a really simple but oh so very festive cookie – Chocolate Blossoms – with their red and white kiss of holiday fun!
The first time I made these cookies, I instantly fell in love. The rich, brownie-like, chocolate cookie has the most perfect soft and chewy texture with just the right amount of chocolate. On its own, the cookie is delicious but the addition of the Hershey kiss makes these so eye-popping and fun.
If you’re not a fan of the mint flavor in these kisses, you can totally substitute the hug-style kisses. I’ve found that other kiss flavors will work, if you skip the last step of putting them back in the oven for 1-2 minutes. With other solid and/or filled kisses, my results were that the chocolate just melted…still totally edible however, just maybe not as pretty.
On that note my friends – please remember that this time of year can get a little hectic and the holidays DO NOT have to be Martha Stewart perfect – just filled with friends, family, happiness and goodwill. It’s time to tie the last bow, bake the last batch…whatever you’ve done to this point is e-n-o-u-g-h. Now it is time to celebrate, relax, eat, drink, reminisce and be merry! Wishing all my friends and loved ones a most beautiful and safe Christmas!
enjoy | liz | xo
- 1 cup all-purpose flour
- 1/3 cup Dutch-processed cocoa powder
- 1/4 tsp salt
- 6 tbsp unsalted butter, room temperature
- 2 oz semi-sweet chocolate, roughly chopped
- 2/3 cup sugar
- 1 large egg
- 1 large egg white
- 1 tsp vanilla extract
- 24-26 Hershey's Candy Cane Kisses (or Hugs), unwrapped
- Preheat oven to 350F and line two baking sheets with a silpat or parchment paper.
- In a medium bowl, whisk together the flour, cocoa and salt.
- In a small bowl, add the butter and chocolate. Microwave on medium power for 2-4 minutes until melted. Allow to cool slightly.
- To the chocolate mixture, add in the sugar, egg, egg white, and vanilla and whisk until combined.
- Add the flour mixture until just mixed. Let dough stand for 5-10 minutes to thicken.
- Use a 1-tbsp scoop to roll dough into balls. Place on cookie sheet, about 2-inches apart. Bake one sheet at a time on center oven rack. Remove from oven after 10-12 minutes, or until cookies have puffed.
- Get ready to work quickly! Remove sheet from oven and place one kiss in the center of each cookie, pressing down gently. Return sheet to oven and bake for just 1-2 minutes longer.
- Allow cookies to cool on sheet for 10 minutes, then transfer to wire rack and cool completely before serving.