Candy Cane Cocoa Blossoms
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) salted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil
- ¼ cup granulated sugar, for rolling
- 24–30 Candy Cane Hershey’s Kisses, unwrapped
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla, and oil and mix until smooth.
- Gradually add the dry ingredients and mix just until a thick dough forms.
- Scoop dough into 1-inch balls and roll each in sugar to coat.
- Place cookies 2 inches apart on the prepared baking sheet.
- Bake for 8–10 minutes, until the edges are set and the centers still look soft.
- Immediately press a Candy Cane Kiss into the center of each cookie.
- Allow cookies to cool completely on the baking sheet so the kisses fully set and keep their shape.
Find it online: https://lifeandsprinkles.com/candy-cane-cocoa-blossoms/