Chocolate Peppermint Blossoms

Adapted from Buckeye Cookies

Yield - 36 cookies

8 ounces bittersweet chocolate chips

2 tablespoons unsalted butter, room temperature

2 eggs

1/2 cup + 2 tablespoons sugar

1/2 teaspoon vanilla

1/2 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

36 Hershey Mint Chocolate Truffle Kisses, unwrapped

  1. Preheat the oven to 350 ˚F and line cookie sheets with parchment paper.
  2. In a double boiler, melt the the chocolate and butter until smooth.  Meanwhile, whisk together the eggs, vanilla, and sugar in a medium bowl.
  3. Slowly add the melted chocolate to the eggs, stirring the whole time until well incorporated.
  4. Sift in the flour, baking powder, and salt.  Stir until completely mixed in.
  5. Use a 1-tablespoon scoop to portion the dough on the parchment-lined cookie sheet.  The cookies do not spread much, so the dough can be fairly close together.
  6. Bake for 10-12 minutes or until just set.  Let sit on the cookie sheet for 2 minutes before transferring to a wire rack.
  7. Place a kiss in the center of each cookie.  Allow to cool completely, the kisses will melt and re-harden.

Recipe from Tracy | Pale Yellow

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