Chocolate Blossom Cookies Recipe
Introduction
Chocolate Blossom Cookies are a delightful treat that combines rich cocoa flavor with a tender, chewy texture. Topped with a classic Hershey’s Kiss, these cookies are perfect for any occasion and loved by kids and adults alike.
Ingredients
- 150 g all-purpose flour
- 50 g natural cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115 g unsalted butter, softened
- 100 g brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 30 g granulated sugar
- 30 g sprinkles
- 30 g powdered sugar
- 24 Hershey’s kisses, unwrapped
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a medium bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Step 3: In a large mixing bowl, beat the softened butter until creamy. Add the brown sugar and continue beating until the mixture is fluffy.
- Step 4: Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Step 5: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Step 6: Scoop the dough and roll into balls. Coat each ball in either granulated sugar, sprinkles, or powdered sugar, then place them evenly spaced on the prepared baking sheet.
- Step 7: Bake for 7 to 8 minutes. As soon as the cookies come out of the oven, gently press an unwrapped Hershey’s kiss into the center of each cookie.
- Step 8: Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.
- Try using different types of candy kisses, such as caramel or dark chocolate, for a fun twist.
- If you prefer a softer cookie, reduce baking time by 1 minute.
- Rolling cookies in sprinkles adds a festive, colorful touch ideal for celebrations.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in the microwave for a soft and gooey texture before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt to prevent the cookies from becoming too salty.
Why should I press the Hershey’s kiss onto the cookie immediately after baking?
The cookie is soft when it comes out of the oven, which allows the kiss to gently melt into the center and stick without cracking the cookie.
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Chocolate Blossom Cookies Recipe
- Total Time: 23 minutes
- Yield: 24 cookies 1x
Description
Delight in these delicious Chocolate Blossom Cookies featuring a rich cocoa cookie base topped with a classic Hershey’s kiss. Coated in sugar, sprinkles, or powdered sugar, these bite-sized treats are perfect for any occasion, offering a delightful mix of chocolatey flavor and festive texture.
Ingredients
Dry Ingredients
- 150 g all-purpose flour
- 50 g natural cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 115 g unsalted butter, softened
- 100 g brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Coatings & Toppings
- 30 g granulated sugar
- 30 g sprinkles
- 30 g powdered sugar
- 24 Hershey’s kisses, unwrapped
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, natural cocoa powder, baking powder, baking soda, and salt. Stir together until evenly mixed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter until creamy. Add the brown sugar and continue beating until the mixture is light and fluffy.
- Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the butter and sugar mixture, beating until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overmixing.
- Form and Coat Dough Balls: Scoop the dough into portions and roll each into a ball. Coat each ball by rolling them separately in granulated sugar, sprinkles, or powdered sugar as desired. Place the coated dough balls evenly spaced on the prepared baking sheet.
- Bake and Add Hershey’s Kisses: Bake the cookies for 7-8 minutes until set. Immediately after removing from the oven, gently press one unwrapped Hershey’s kiss into the center of each cookie to create the signature blossom look.
- Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Make sure the butter is softened, not melted, for proper creaming.
- Press the Hershey’s kiss into the cookie immediately after baking to avoid cracking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Use room temperature egg to ensure even mixing and smooth dough.
- For variation, try using different flavored chocolate kisses or coatings.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Blossom Cookies, Hershey’s Kiss Cookies, Chocolate Cookies, Holiday Cookies, Festive Cookies, Cocoa Cookies
