The classic version of this blossom-style cookie is a peanut butter cookie with a chocolate Hershey Kiss in the middle. For some unknown reason, I haven’t made those cookies in about 8 years (I remember bringing them to my brother and sister-in-law’s Christmas party pre-nephew) but *SPOILER ALERT* they are currently chilling in my freezer ready for their re-launch at Champagne & Cookies 2012 on Saturday.

I forgot how cute they are, and decided I needed to make this chocolate mint mocha variation immediately. The Candy Cane Kiss (white chocolate with little candy came pieces) just looks so stylish in the middle.

I brought these into work yesterday to launch Christmas cookie season…I don’t really think my co-workers know what they’re in for!

Peppermint Mocha Blossom Cookies

Source: Culinary Concoctions by Peabody

Ingredients

1/2 cup (1 stick) butter, room temperature

3/4 cup sugar

1 tbsp espresso powder (or Starbucks Via)

1 egg

1/2 tsp vanilla extract

1/2 tsp peppermint extract

1 1/2 cups flour

2 1/2 tbsp cocoa powder

1/2 tsp baking soda

1/4 tsp salt

+ extra sugar to roll the cookies

+ Candy Cane Kisses (1 pkg)

Directions

1. Line two cookie sheets with parchment paper and preheat oven to 350.
2. Cream together butter, sugar and espresso powder until light and fluffy. Mix in eggs until well blended, then add extracts and mix again.
3. Add the flour, baking soda and salt, and mix until everything is combined.
4. Roll dough into little 1″ balls, roll in sugar, and place on prepared sheets. They won’t spread too much, so you can fit a dozen or more on one sheet.
5. Bake for 8-10 minutes, then remove from oven and push a Candy Cane Kiss into the centre of each cookie. The heat from the cookie will make the Kiss soft and smooshy, even after the cookie has cooled, so put them in the fridge if you need to stack them up.