These chocolate blossom cookies are an easy twist on classic peanut butter blossoms but for chocolate lovers! They're soft and fudgy chocolate cookies with Hershey's kisses pressed into the middle. They're the easiest holiday cookies you'll make.
Why you'll love this recipe
- Soft and fudgy cookies. The chocolate cookie base is almost brownie-like. So delicious with a satisfying texture.
- Melty Hershey's kisses. Make sure you enjoy a few of these blossoms warm, shortly after pressing the kisses into them! The warmth of the cookies makes the chocolate gooey and amazing.
- So many flavour combinations and looks. Easily change up the sprinkles or Hershey's kisses flavour for totally different cookies in the same batch.
- Makes many cookies. This recipe is perfect for making large batches of cookies for cookie boxes and get-togethers.
- Quick and easy. Probably the easiest holiday cookies you can make. Seriously.
Tools
- 1-tablespoon cookie scooper - These chocolate blossoms are relatively small cookies since Hershey's kisses are also fairly small chocolates. I'd recommend using a 1-1.5 tablespoon cookie scooper. If you aren't using a scooper, roll out approximately 1" diameter balls.
- Baking sheet - You'll need a baking sheet or baking tray to bake your cookies.
Ingredients
As always, the fullย recipe cardย with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to theย recipe.
- All-purpose flour
- Cocoa powder - This recipe was tested with natural cocoa powder (the most common kind of cocoa powder). You could also use Dutch-processed cocoa powder for a darker colour.
- Baking powder
- Baking soda
- Salt
- Unsalted butter -ย Your butter should be softened to room temperature so that it's easy to cream together with the sugar.
- Brown sugar - We're using only brown sugar in the cookies to make them extra chewy.
- Egg - This should also be at room temperature to prevent the butter from curdling on contact.
- Vanilla extract
- Granulated sugar - This is for rolling the cookie dough in for a sparkly sugar finish. You can roll your cookies in all of these or none of them to make plain cookies. It's up to you!
- Sprinkles - If you're using sprinkles, opt for festive holiday sprinkles if you're making these during the holidays! Tiny, round hundreds and thousands (nonpareils) or jimmies work well.
- Powdered sugar
- Hershey's kisses -ย You can use regular milk chocolate Hershey's kisses or any other fun flavours they put out each year. I also used candy cane Hershey's kisses because they look festive and the peppermint flavour goes well with the chocolate cookies.
How to make chocolate blossom cookies
Prep -ย Preheat oven to 350ยฐF. Line a baking sheet with parchment paper and set aside.
Dry mixture -ย In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar - In a large mixing bowl, use an electric hand mixer to beat butter until it becomes very creamy and pale in colour, about 3 minutes. Add brown sugar and cream together until fluffy.
Wet mixture - Add the egg and vanilla extract and beat together until combined.
Add dry to wet mixture -ย Add the flour mixture and mix on low speed until just combined and no flour patches remain.
Scoop cookie dough - Use a 1.5 tablespoon cookie scooper to scoop the cookie dough into your hands. Roll the dough into a ball.
Roll in coating -ย Roll the dough ball in either granulated sugar, sprinkles, or powdered sugar. Place the rolled ball on your lined baking sheet, leaving about 1" in between each cookie dough ball.
Bake -ย Bake cookies for 7-8 minutes or until they're puffy. While they're baking, unwrap all the Hershey's kisses. Immediately after taking the cookies out of the oven, press Hershey's kisses in the middle of each cookie.
Cool -ย Let the cookies cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool or enjoy them warm!
Storage
These chocolate blossom cookies can be stored in an airtight container or covered with plastic wrap at room temperature for up to 7 days.
Freezing
These cookies can be frozen by placing them in an airtight container, freezer bag, or wrapped in plastic wrap and freeze for up to 1 month.
Thaw them at room temperature for several hours.
Tips for success
- Use room temperature ingredients. If the recipe indicates ingredients should be at room temperature, listen to it! It makes a difference in how your dough or batter comes out and even in the texture of your finished baked goods.
- Unwrap all the Hershey's kisses ahead of time. They should be unwrapped before the cookies finish baking so that you can add them all to the cookies while they're still soft and warm.
Frequently asked questions
Yes, these chocolate blossom cookies can be baked and stored for a few days. You can also make the cookie dough ahead of time and store it in the fridge or freezer. Bring the dough back to room temperature before baking.
More cookie recipes to try
- Earl Grey Sugar Cookies
- Salted Chocolate Sablรฉ Cookies
- Miso Caramel Stuffed Cookies
- Easy Gingerbread Cookies
Recipe
Chocolate Blossom Cookies
Equipment
Ingredientsย ย
Cookies
- 150 g all-purpose flour
- 50 g natural cocoa powder
- ยฝ teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- 115 g unsalted butter, softened to room temperature
- 100 g brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For rolling
- 30 g granulated sugar
- 30 g sprinkles
- 30 g powdered sugar
For topping
- 24 Hershey's kisses, unwrapped
Instructionsย
- Prep: Preheat oven to 350ยฐF. Line a baking sheet with parchment paper and set aside.
- Dry mixture: In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to beat butter until it becomes very creamy and pale in colour, about 3 minutes. Add brown sugar and cream together until fluffy.
- Wet mixture: Add the egg and vanilla extract and beat together until combined.
- Add dry to wet mixture: Add the flour mixture and mix on low speed until just combined and no flour patches remain.
- Scoop cookie dough: Use a 1-1.5 tablespoon cookie scooper to scoop the cookie dough into your hands. Roll the dough into a ball.
- Roll in coating: Roll the dough ball in either granulated sugar, sprinkles, or powdered sugar. Place the rolled ball on your lined baking sheet, leaving about 1" in between each cookie dough ball.
- Bake: Bake cookies for 7-8 minutes or until they're puffy. While they're baking, unwrap all the Hershey's kisses. Immediately after taking the cookies out of the oven, press Hershey's kisses in the middle of each cookie.
- Cool: Let the cookies cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool or enjoy them warm!
Cady says
Not sure what went wrong, but these didnโt quite turn out right for me. The dough was immediately too thick and when I pressed the kisses into the cookies, the cookies sort of splintered apart? The final product was also way too dry. Iโve made similar blossom cookies before with great results so not sure what the issue with this was.
Angie says
I added these to my cookie platter this year. What a delicious addition, especially the peppermint Kisses. Thank you for posting pictures of all the steps...very helpful! My taste testers (my kids) loved them!
Melody says
These turned out perfectly and were gobbled up in minutes. The red & white striped peppermint Hershey's Kisses are so festive and delighted everyone. Thanks for sharing this recipe!