Get the Recipe: Minty, Chocolaty Candy Cane Grasshopper Blossoms
These candy cane grasshopper blossoms are a unique, minty twist on classic blossom holiday cookies! Each blossom is made with a grasshopper green cookie dough and rolled in chocolate crumbs as an homage to grasshopper pie. The blossoms are then topped with refreshing, winter white striped HERSHEY’S KISSES Candy Cane Mint Chocolates for minty flavor!
Ingredients
For the Candy Cane Grasshopper Blossoms
- 2 cups (9 ounces or 255 grams) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 Tablespoons (1 ounce or 28 grams) whole milk, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 drop green food coloring
- ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, at room temperature
- 1 cup (7 ounces or 198 grams) granulated sugar
- 1 large egg, at room temperature
- ⅓ cup (1.15 ounces or 33 grams) chocolate cookie crumbs
- 48 HERSHEY’S KISSES Candy Cane Mint Chocolates, unwrapped
Equipment
- A food processor
- a 1-Tablespoon cookie dough scoop
Instructions
For the Candy Cane Grasshopper Blossoms
- Preheat the oven and prep the pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix the wet ingredients. In a small liquid measuring cup, whisk together the milk, vanilla, and food coloring.
- Cream the butter and sugar, then add the egg. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low, add the egg, and beat until just combined.
- Alternate adding the dry and wet ingredients in two parts. With the mixer on low, add half of the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl, and with the mixer on low, add half the wet ingredients. Repeat until both the remaining halves of the dry and wet ingredients are just combined.
- Assemble the cookies. Place the cookie crumbs in a medium, shallow bowl. Use a 1-tablespoon cookie dough scoop to portion the cookie dough into balls. Dip the bottom of each cookie dough ball into the cookie crumbs to coat its bottom. Place the cookie dough balls at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still soft.
- Finish assembling the cookies. Place the pan on a wire rack and immediately press a HERSHEY’S KISSES Candy Cane Mint Chocolate into the center of each cookie. Cool the cookies completely on their pans on the wire racks.
- Serve and store. Serve warm, or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
- To make chocolate cookie crumbs, use a digital scale to weigh out as many cookies as needed to match the weight listed in the recipe. Use a food processor to pulse the cookies into fine crumbs.
- Once the cookies are done baking, you’ll need to immediately press a HERSHEY’S KISSES Candy Cane Mint Chocolate into the center of each cookie while they’re still warm and malleable. Press firmly but gently—you want to use enough pressure that the chocolate indents the cookie, but not so much that it causes the cookie to spread more. The residual heat from the cookies will cause the bottoms of the HERSHEY’S KISSES to melt, “gluing” them onto the cookies. But be warned—if the cookies are TOO hot, the rest of the HERSHEY’S KISSES will melt too! Try not to move the sheet pan once you’ve “glued” the HERSHEY’S KISSES onto the cookies; if you move them when everything’s still too hot, the HERSHEY’S KISSES will slide and lose their shape.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!