Chocolate Blossom Cookies

A close up of a chocolate blossom cookie topped with a Hershey's white chocolate Hug candy.

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!

5 from 1 vote

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Course: Dessert

Cuisine: American

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

Prep Time: 15

Cook Time: 7

Total Time: 22

Servings: cookies

Calories: 97kcal

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

US Customary - Metric

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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