Peppermint Blossom Crinkle Cookies
Everyone needs to bake a batch of these Peppermint Blossom Crinkle Cookies. These cookies are ultra soft and ridiculously fudgy. This recipe is a holiday twist on peanut butter blossoms. Chocolate crinkle cookies are flavored with sweet mint and then topped with a smooth and creamy peppermint Hershey's Kiss. They are the perfect Christmas cookie because they are easy, delicious, and pretty. They look so festive with the red and white Hershey's Kisses and the snowfall of powdered sugar coating each plump chocolate cookie. These Peppermint Blossom Crinkle Cookies are the perfect melt-in-your-mouth dessert for your holiday parties
Yields4 Dozen Cookies
Cooking MethodOven
Ingredients
- 2 cup white whole wheat or all purpose flour
- 2 teaspoon baking powder
- 1 1/3 cup sugar
- 2 eggs
- 1/2 cup reduced fat cream cheese
- 4 ounce unsweetened baking chocolate
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
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- 1 cup powdered sugar
- 48 peppermint kisses
Instructions
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Combine flour and baking powder in a medium bowl and stir well.
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In electric mixer bowl combine sugar and cream cheese on medium speed until creamy and smooth. Add eggs and beat to combine.
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Melt chocolate (microwave in 30-second increments until it can be stirred smooth) and stir into the sugar and cream cheese mixture. With machine running, gradually add dry ingredients until well combined. Cover bowl with plastic wrap and chill 2 hours.
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Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Place powdered sugar into a wide bowl or pie plate.
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Roll tablespoon size balls of dough between your palms and toss with the powdered sugar until well coated. Place balls on prepared baking sheet 2 inches apart.
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Bake 8 to 10 minutes. Remove baking sheets to a cooling rack and press one candy kiss into the center of each cookie. Let stand 10 minutes before removing from baking sheet to wire cooling rack to continue to cool completely before storing.