Chocolate Blossom Cookies

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These chocolate blossom cookies are a great addition to your holiday cookie spread. Soft chocolate cookies topped with a melty Hershey's kiss!

Prep Time25

Cook Time15

Chilling Time30

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: blossom cookies, chocolate blossom cookies, hershey kiss cookies

Servings: cookies

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.

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.