These Chocolate Blossom Cookies are a delightful twist on peanut butter blossom cookies, with a rich, soft, chocolate dough, and a melty chocolate kiss in the center – these cookies are the perfect treat for chocolate lovers. Great for the holidays, special occasions, or whenever the craving strikes!
These chocolate cookies are the best for chocolate lovers, with an intense chocolate flavor in every bite!
Why make these cookies
- Perfect for Chocolate Lovers – These cookies have a rich cocoa flavored cookie dough, and a chocolate kiss center for a rich chocolate flavor!
- Quick and Easy – These cookies are made with simple ingredients, and straightforward steps.
- Good any time of Year – The cookies are perfect for holiday cookie trays, a chocolatey Valentine’s treat, birthdays and other special occasions, or anytime you want something chocolatey.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Chocolate Blossom Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – adds a rich flavor to the cookies, and helps hold everything together
- granulated sugar + brown sugar – for the perfect balance of moisture, texture, and sweetness
- egg – helps bind everything together
- vanilla extract – for flavor
- all purpose flour – provides structure for the cookies
- unsweetened cocoa powder – adds the rich chocolate flavor to the dough
- baking soda + baking powder – helps the cookies rise
- salt – balances out the flavors
- chocolate kisses – a must for blossom cookies, their classic centers
How to make Chocolate Kisses Cookies
Step 1: Cream the butter and sugars together in a large bowl, for about 2 minutes. Add in the egg, and vanilla extract and mix until combined.
Step 2: Add in the dry ingredients. Mix the dry ingredients in a large bowl, flour, cocoa powder, baking soda, and salt and whisk them together. Slowly add the dry ingredients into the wet ingredients and mix on low until combined.
Step 3: Bake the cookies. Roll the cookie into balls. Take 1 TBS of the cookie dough and roll it into balls. Roll each in granulated sugar, or powdered sugar if desired. Place the balls onto a cookie sheet about 2 inches apart. Bake the cookies until the tops are just set.
Step 4: Add the Chocolate Kisses. Once the cookies are out of the oven, top each cookie with a Chocolate Kiss. Press the kiss gently into the warm cookie, it may crack the cookies a bit, just press in gently so as not to break the cookies apart. Let the cookies cool until the kisses harden again.
Tips and Tricks
- Measure the Flour Correctly – Its important to measure flour correctly to avoid adding too much and ending with dry cookies. Spoon the flour into the measuring cup, then level the top off with the back of a knife. Or weigh the flour for the best results.
- Add Milk – If the dough is two dry, add 1 to 2 TBS of milk to soften it up a bit.
- Do not Over Bake – The cookies should just start to crack, and barely be set on top. This will prevent them from cracking too much when you press in the Hershey Kiss, and falling apart.
- Press Gently – When adding the chocolate kisses, press gently to avoid the cookies from falling apart.
- Chocolate Kisses – Add any flavor of chocolate kisses you like, dark chocolate, milk chocolate or caramel filled. The white chocolate kisses seem to lose their shape, so to keep their shape, press one down into the cookie to make the indent for it, then remove the kiss until the cookie has cooled for about 10 minutes, then add the Hug back into the cookie.
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for up to 5 days. The cookies can also be frozen for up to 2 months, but the Hershey Kiss may fall off the cookie in the freezer if they’re thrown around in the freezer. Defrost the frozen cookies at room temperature until soft and ready to enjoy.
Chocolate blossom cookies are such a decadent and rich cookie that is perfect for so many occasions. They’re sure to become a favorite in your home asap!
More Chocolate Recipes
- High Altitude Chocolate Chip Cookies
- Homemade Nut Clusters
- Brownie Jar Mix
- Haystack Christmas Cookies
- How to make Chocolate Covered Pretzels
If you try these Chocolate Blossom Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Chocolate Blossom Cookies
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 TBS milk (optional, if needed)
- 1/4 cup granulated sugar (for rolling)
- 36 chocolate kisses
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, or a silicone liner.
- In a medium bowl, whisk together the dry ingredients, the flour, cocoa powder, baking powder, and salt. Set the mixture aside. 1 1/2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
- Using a large bowl with a hand mixer, or a stand mixer, cream together the butter and sugars for a couple minutes until light and fluffy. 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar
- Add in the egg, and vanilla extra and stir until just combined. Scrape the bottom and sides of the bowl as needed. 1 large egg, 1 tsp vanilla extract
- Add the dry ingredients to the wet ingredients and mix on slow speed until combined. Add in the milk if needed, if the dough is too dry. 1 TBS milk
- Scoop the dough into 1 TBS portions and roll them into balls. Roll the balls into the remaining sugar. 1/4 cup granulated sugar
- Place them onto the prepared baking sheet, 2 inches apart from each other.
- Bake the cookies for 6 to 8 minutes, until the tops are just barely set.
- Remove the cookies from the oven and gently press a chocolate kiss into the cookie. Don't push it down hard or the cookie will break. 36 chocolate kisses
- Let the cookies cool on the baking pan for 10 minutes, then transfer them to a wire cooling rack to cool completely.
Notes
- Measure the Flour Correctly – Its important to measure flour correctly to avoid adding too much and ending with dry cookies. Spoon the flour into the measuring cup, then level the top off with the back of a knife. Or weigh the flour for the best results.
- Add Milk – If the dough is two dry, add 1 to 2 TBS of milk to soften it up a bit.
- Do not Over Bake – The cookies should just start to crack, and barely be set on top. This will prevent them from cracking too much when you press in the Hershey Kiss, and falling apart.
- Press Gently – When adding the chocolate kisses, press gently to avoid the cookies from falling apart.
- Chocolate Kisses – Add any flavor of chocolate kisses you like, dark chocolate, milk chocolate or caramel filled. The white chocolate kisses seem to lose their shape, so to keep their shape, press one down into the cookie to make the indent for it, then remove the kiss until the cookie has cooled for about 10 minutes, then add the Hug back into the cookie.
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