why make this recipe
Chocolate Blossom Cookies are a delightful treat that combines the rich taste of chocolate with the sweet surprise of a Hershey’s kiss hidden in the center. These cookies are perfect for any occasion, whether you are celebrating a birthday, hosting a party, or just looking for a sweet snack. Simple to make and fun to eat, they bring smiles to both kids and adults. Plus, they look festive with colorful sugar coatings, making them great for holiday gatherings!
how to make Chocolate Blossom Cookies
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 to room temperature)
- 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)
Directions:
- Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Dry mixture: In a medium bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to beat the softened butter until it becomes creamy and pale in color, about 3 minutes. Then add the brown sugar and cream them together until fluffy.
- Wet mixture: Beat in the egg and vanilla extract until everything is combined.
- Add dry to wet mixture: Gradually add the flour mixture and mix on low speed just until no flour patches remain.
- Scoop cookie dough: Use a 1-1.5 tablespoon cookie scooper to scoop the dough into your hands. Roll the dough into a ball.
- Roll in coating: Choose to roll the dough balls in either granulated sugar, sprinkles, or powdered sugar. Place each rolled ball on the lined baking sheet, leaving about 1 inch of space between each.
- Bake: Bake the cookies for 7-8 minutes or until they look puffy. While the cookies are baking, unwrap all the Hershey’s kisses.
- Cool: Right after taking the cookies out of the oven, press a Hershey’s kiss into the center of each cookie. Let the cookies cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely, or enjoy them warm!
how to serve Chocolate Blossom Cookies
These cookies are best served fresh and warm from the oven but can also be enjoyed at room temperature. They make a great addition to any dessert platter. You can serve them with milk, coffee, or hot chocolate for a cozy treat.
how to store Chocolate Blossom Cookies
To store your Chocolate Blossom Cookies, place them in an airtight container. They will stay fresh at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure to wrap each cookie individually in plastic wrap before placing them in a freezer bag.
tips to make Chocolate Blossom Cookies
- Make sure your butter is softened to room temperature for the best texture.
- Use cookie dough scoops for even-sized cookies.
- Don’t over-bake the cookies; they should be soft and puffy when taken out of the oven.
- Feel free to experiment with different coatings like crushed nuts or coconut for a unique twist.
variation
You can try adding chocolate chips to the dough for an extra chocolatey flavor. Another variation is to use different types of chocolates in the center, like caramel-filled or peanut butter Hershey’s kisses.
FAQs
1. Can I make these cookies ahead of time?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 3 days before baking.
2. Can I use other types of chocolate other than Hershey’s kisses?
Absolutely! You can use any chocolate candy you prefer, such as Rolos or chocolate truffles.
3. What should I do if the cookies spread too much?
Ensure that your butter is just softened, not melted, and check your oven temperature. You might also try chilling the dough for 30 minutes before baking.
Chocolate Blossom Cookies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt, then set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Roll spoonfuls of dough into 1-inch balls, then roll each ball in the 1/4 cup of granulated sugar to coat evenly.
- Place the sugar-coated cookie balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Immediately upon removing from the oven, gently press one unwrapped Hershey's Kiss into the center of each warm cookie.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.