Mint Chocolate Kiss Blossom Cookies
Mint Chocolate Kiss Blossom Cookies are soft, minty green cookies topped with a classic chocolate kiss for the perfect festive bite.
Ingredients
Ingredients
- 10 tablespoons unsalted butter room temperature
- 1 cup powdered sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon peppermint extract
- 6 to 12 drops green food coloring
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 24 chocolate kisses unwrapped
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat, or lightly spray with nonstick baking spray.
- In a large mixing bowl, cream the butter and powdered sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the egg, egg yolk, peppermint extract, and 6 drops of green food coloring to the bowl and mix until smooth, then add additional drops of food coloring as needed until the desired shade of green is reached.
- In a separate bowl, whisk together the flour, baking powder, and kosher salt, then add the dry ingredients to the wet ingredients and mix on low speed just until combined and a soft dough forms.
- Roll the dough into 1-inch balls, using about 1 rounded tablespoon of dough for each cookie, and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 7 to 9 minutes, until they look puffed and just set but are still pale on top; do not overbake.
- Remove the baking sheet from the oven and let the cookies sit on the sheet for about 2 minutes, then gently press one chocolate kiss into the center of each warm cookie.
- Transfer the cookies to a wire rack and let them cool completely until the chocolate kisses are set before serving or storing.
Notes
- Start with less peppermint extract if you prefer a milder mint flavor and adjust to taste in future batches.
- Unwrap the chocolate kisses before the cookies finish baking so they are ready to press in while the cookies are still warm.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, layering with parchment paper if needed.
- For longer storage, freeze baked cookies in a single layer until firm, then transfer to an airtight container and freeze for up to 2 months.
- Unwrap the chocolate kisses before the cookies finish baking so they are ready to press in while the cookies are still warm.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, layering with parchment paper if needed.
- For longer storage, freeze baked cookies in a single layer until firm, then transfer to an airtight container and freeze for up to 2 months.