Chocolate Blossom Cookies are a delightful treat combining the rich, chocolatey goodness of cookies with the perfect touch of a sweet chocolate kiss on top. These soft, chewy, and slightly crisp cookies are a timeless favorite, perfect for holidays, parties, or any time you need a little sweetness in your day.
Why You’ll Love This Recipe
- Easy to make with simple pantry ingredients.
- Perfectly soft and chewy texture with a hint of crispness around the edges.
- A classic dessert that appeals to all ages.
- Great for gifting or sharing at gatherings.
- Adaptable with variations to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsweetened cocoa powder
- Granulated sugar
- Brown sugar
- Unsalted butter
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Chocolate kisses
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, combine the cocoa powder, granulated sugar, and brown sugar. Cream together with the butter until the mixture is fluffy.
- Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Scoop out small portions of the dough and roll them into balls. Place them on the prepared baking sheets, spaced about 2 inches apart.
- Bake for 8–10 minutes or until the edges are set.
- Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Peanut Butter Blossoms:Â Substitute some of the cocoa powder with peanut butter for a chocolate-peanut butter twist.
- Dark Chocolate Version:Â Use dark cocoa powder for a richer flavor.
- Festive Touch:Â Roll the dough balls in colored sugar before baking for a festive look.
- Filled Kisses:Â Use flavored or filled chocolate kisses, like caramel or mint, for a fun surprise.
- Gluten-Free:Â Replace all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
- To reheat, warm the cookies in a microwave for 5–10 seconds for a freshly baked feel.
FAQs
How can I keep the cookies soft?
Store them with a slice of bread in the container; the bread will help maintain moisture.
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 48 hours before baking.
Can I use margarine instead of butter?
Yes, but the flavor and texture might slightly differ. Butter is recommended for the best results.
Can I use different shapes of chocolate?
Absolutely! Try small chocolate squares or other candies if you don’t have kisses.
Why did my cookies spread too much?
Ensure your butter is not too warm, and chill the dough if necessary before baking.
Can I use natural cocoa powder?
Yes, but the flavor might be slightly different from using Dutch-processed cocoa.
Are these cookies nut-free?
Yes, but always check the labels of your ingredients to ensure no cross-contamination.
What’s the best way to measure flour?
Spoon the flour into your measuring cup and level it off with a knife for accuracy.
Can I double the recipe?
Yes, simply double the ingredient quantities and bake in batches as needed.
Can I use a cookie scoop for uniform cookies?
Definitely! A cookie scoop ensures even sizes and consistent baking.
Conclusion
Chocolate Blossom Cookies are a nostalgic and delicious dessert that’s easy to prepare and sure to impress. Whether you’re making them for a special occasion or as a simple treat, these cookies will become a staple in your baking repertoire. Enjoy their classic charm with a cold glass of milk or a warm cup of coffee!
PrintChocolate Blossom Cookies
Chocolate Blossom Cookies are soft, fudgy chocolate cookies topped with a Hershey’s Kiss, offering a delightful twist on the classic peanut butter blossom. They’re perfect for holidays, special occasions, or whenever you’re craving a chocolate treat.
Ingredients
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed brown sugar
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 24 Hershey’s Kisses, unwrapped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream Butter and Sugars:Â In a large bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla:Â Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients:Â In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix Dry and Wet Ingredients:Â Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Chill Dough (Optional):Â If the dough is too soft to handle, cover and refrigerate for about 30 minutes to make it easier to roll.
- Shape Cookies:Â Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat.
- Bake:Â Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 7-9 minutes, or until the cookies are set but still soft.
- Add Hershey’s Kisses:Â Immediately upon removing the cookies from the oven, gently press a Hershey’s Kiss into the center of each cookie. The cookie may crack slightly around the edges, which is normal.
- Cool:Â Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage:Â Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Variations:Â Feel free to experiment with different flavors of Hershey’s Kisses, such as dark chocolate, caramel-filled, or peppermint, to add a unique twist to your cookies.