This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
These chocolate blossom cookies are a great addition to your holiday cookie spread. Soft chocolate cookies topped with a melty Hershey’s Kiss!
These homemade chocolate blossom cookies are the perfect addition to your holiday spread! If you love chocolate-on-chocolate deliciousness, these are the cookies for you!
Typically, when you see blossom cookies they are a peanut butter cookie base. Which, don’t get me wrong, are delicious, but something you want something a little different. In fact, a few years ago I shared these Peppermint Kiss Cookies, which are a peppermint twist to the traditional cookie.
This version combines unsweetened cocoa powder, giving a deep chocolate flavor without the mess of melting chocolate. It isn’t hard, but sometimes you don’t like doing it.
The biggest tip I like to give when making these cookies is to unwrap the kisses while your cookies are baking. That way, you can quickly work when it comes out of the oven.
Ingredients needed
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Kosher salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Hershey Kiss candy
How to make chocolate blossom cookies
- I have you refrigerate the cookies for 30 minutes because the dough is very soft. That is normal. The refrigerator helps set the dough up so it doesn’t spread too much while baking.
- Make sure you unwrap the kisses while the cookies bake. This ensures they are ready to be quickly placed on top of the hot cookies as they come out of the oven.
- Gently push your kiss into the middle of the cookie so that they are secure into the cookie. You don’t just set the kiss on top of the cookie.
- Let the cookies fully cool before storing them in an airtight container for up to 5 days.
Substitutions and adaptations
I really like to keep these cookies simple so it’s a chocolate on chocolate scenario in my kitchen. Hey, when the urge to eat chocolate hits, it hits hard!
However, if you want to change up the flavors, here are a few easy ideas you can do:
- Use a different flavor of Hershey Kiss candy. Peppermint, cookies and cream, caramel stuffed, or dark chocolate will all work well here. If it pairs with chocolate, it will work!
- Before you bake the cookie, you can roll the ball in granulated, coarse, or powdered sugar. This will give it a little something extra.
- For a colorful twist, you can also roll the balls in sprinkles or nonpareils.
Chocolate Blossom Cookie FAQ’s
More cookie recipes
Chocolate Blossom Cookies
Ingredients
- 1⅓ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 24 unwrapped Hershey’s milk chocolate kisses
Instructions
- Line two baking sheet pan with parchment paper or a silicone liner, set aside.
- In a medium-sized mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Set aside.
- In the bowl of an electric mixer, add butter, granulated sugar, and brown sugar. Mix on medium-speed until light in color and fluffy, 3 minutes.
- Add the egg and vanilla extract and conintue mixing on medium speed for 3 minutes. The mixture will be appear fluffy in texture.
- Add in the flour mixture, and mix for 2 minutes or until fully combined.
- Scoop out 1 teaspoon sized balls and roll into balls and place, 2 inches apart, onto the prepared baking sheet pans. You should 24 balls.
- Add the rolled cookies to the fridge and chill for 30 minutes.
- When you're ready to bake you cookies, preheat your oven to 350 degrees F.
- Once preheated, add a tray of your cookies and bake for 8 minutes.
- Remove from the oven and immedaitly press a Hershey kiss gently into the middle of the cookie
- Let the cookies fully cool and store in an airtight container for up to 5 days.
Notes
- For a little something extra, you can roll your cookie balls in granulated sugar, colored nonpareils, or course sugar.
- I’m using regular milk chocolate Kisses, but you can use caramel, peppermint, or dark chocolate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
