Choco Blossom Bites (Printable Version)
# What You’ll Need:
01 -
33 chocolate kisses, already unwrapped.
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Christmas sprinkles to coat your dough balls.
03 -
1 tsp vanilla for flavor.
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3/4 cup peanut butter that's creamy.
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1 large egg.
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1 cup regular sugar.
07 -
1/2 cup butter, let it get nice and soft.
08 -
1/8 tsp sea salt, the fine kind.
09 -
1/4 tsp baking powder.
10 -
1/2 tsp baking soda.
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1 tsp cornstarch.
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1/2 cup cocoa powder.
13 -
1 cup plain flour.
# Steps To Make It:
01 -
Pop the cookies in the freezer for about 10 minutes so the kisses harden up.
02 -
Wait 5 minutes after baking, then gently press kisses on the tops.
03 -
Bake 9 to 11 minutes until you see nice cracks on the tops.
04 -
Give each dough ball a tumble in sprinkles, space them out a couple inches apart back on your sheet.
05 -
Turn your oven on to 350°F so it's ready when you are.
06 -
Grab a break—just stick the dough in your fridge for at least two hours, or just leave it overnight.
07 -
Scoop up dough, make 1-tablespoon balls, and plop them on a lined sheet.
08 -
Pour your dry mixture in with the creamed stuff. Keep mixing until it's all together.
09 -
Drop in your egg, then stir in that peanut butter and splash of vanilla.
10 -
Run your mixer for a couple of minutes to blend softened butter with the sugar.
11 -
Dump flour, cocoa powder, cornstarch, baking soda, baking powder, and salt together and give them a quick stir.
# Extra Notes:
01 -
It helps if everything’s at room temperature.
02 -
Let the dough hang out in the fridge for at least two hours—no shortcuts.
03 -
Cracks on top mean they're baked just right. Don't let them go too long!
04 -
Freezing at the end keeps the kisses from melting everywhere.