Name: Chocolate Peppermint Crinkle Blossoms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 32
Ingredients: 1 cup chocolate peppermint sunflower seed butter; 1/3 cup sugar; 1/3 cup brown sugar (light); 1/2 tsp baking soda; 1/4 tsp salt; 1 egg (large); 32 candy cane kisses (unwrapped); 1/2 cup powdered sugar (more as needed)

Ingredients

Scale

1 cup chocolate peppermint sunflower seed butter
1/3 cup sugar
1/3 cup brown sugar (light)
1/2 tsp baking soda
1/4 tsp salt
1 egg (large)
32 candy cane kisses (unwrapped)
1/2 cup powdered sugar (more as needed)

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Instructions

Preheat oven for 350°F & line a baking sheet with parchment paper
In a large bowl, mix together sunflower seed butter, sugar, baking soda & salt
Add in egg and mix until combined, refrigerate for 10 minutes
Add powdered sugar to a medium bowl
Form dough into 32 golf size balls and roll in powdered sugar, place balls on parchment lined baking sheet and bake in oven for 8-10 minutes
Remove from oven, and allow to cool for 2-3 minutes then place one candy cane kiss into each cookie, place cookies on cooling rack and allow to cool until hardened (if you can resist that long 😉 )

Notes

If you don’t have Chocolate Peppermint Sunflower Seed Butter you can use: chocolate flavored nut/seed butter with 1/4 tsp peppermint extract mixed in!