Chocolate Mint Blossoms
Is there anything more quintessentially holiday than Peanut Butter Blossom Cookies? You know, the ones made with peanut butter and have a Hershey’s Kiss in the center? Peanut Butter Blossom, meet the new cookie you’re sharing a cookie board with, the Chocolate Mint Blossom.
When I first started playing around with this cookie, I used cashew butter in lieu of peanut butter. While they were good, I didn’t LOVE the flavor of cashew butter + mint together, though some of my taste testers loved it!
So what did I try next?
I added vegetable shortening in lieu of the nut butter, and placed it in the fridge. The result was a less puffy but better tasting cookie that people could simply not take there hands off of!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
- 3/4 cup all purpose flour
- 3/4 cup cacao powder (can sub cocoa powder)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces organic vegetable shortening
- ½ cup granulated sugar, plus more for rolling the cookie dough
- ½ cup light brown sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 tsp peppermint extract
- Nonstick spray
- 1, 11-ounce package of Candy Cane Flavored Hershey Kisses
Whisk together the flour, cacao powder, baking soda, and salt. Set aside.
In a stand mixer fitted with a paddle attachment, combine the shortening and the sugars until pale in color and creamy (a few minutes). Add the egg, then the milk, and the extracts. Slowly add in the dry mixture.
Chill the dough for a minimum of an hour. It needs to be chilled.
When ready to bake, preheat the oven to 350 degrees.
Roll out 1″ size balls of dough and place on a baking sheet lined with parchment paper, 2″ apart.
Bake for about 7 minutes, then adding the kiss to the middle of the cookie and baking for another 2 minutes.
Remove from the oven and allow to cool completely. Store in an airtight container.
Makes 4-5 dozen cookies.