Get ready to transform your holiday baking with the most irresistible cookie sensation that combines the rich, nutty depth of brown butter with a cool peppermint twist! These Brown Butter Peppermint Blossoms are not just cookies; they're a festive experience that will have your family and friends begging for more. Imagine a perfectly soft, golden cookie with a surprise chocolate kiss nestled in its center, infused with a delightful peppermint essence that dances on your taste buds.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon peppermint extract
- 24 chocolate kisses (for topping)
Instructions
- Begin by browning the butter in a light-colored saucepan over medium heat. Melt butter slowly, stirring constantly, until it turns a golden amber color and develops a nutty aroma. This should take approximately 5-7 minutes. Remove from heat and let cool for 10 minutes.
- In a large mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Whisk until well incorporated and slightly fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in the peppermint extract, ensuring even distribution.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
- Cover the dough and refrigerate for 1 hour to allow flavors to meld and dough to firm up.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
- Bake for 9-11 minutes until edges are lightly golden but centers remain soft.
- Immediately after removing from oven, gently press a chocolate kiss into the center of each warm cookie.
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- • Brown the butter slowly and patiently to develop a deep, nutty flavor. Use a light-colored pan to easily monitor the browning process. • Chill the dough for at least an hour - this helps prevent spreading and creates a more concentrated flavor. • When pressing chocolate kisses into cookies, do this immediately after removing from the oven while cookies are still warm. • Use room temperature eggs for better dough consistency and smoother mixing. • For uniform cookies, use a cookie scoop or weigh your dough balls to ensure consistent sizing. • Allow cookies to cool completely before storing to prevent moisture buildup. • For extra peppermint punch, you can roll cookie balls in crushed candy canes before baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
