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plate of chocolate cookies with Hershey's chocolate kiss on top
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Chocolate Blossom Cookies

Chocolate blossom cookies are a soft and chewy chocolate cookie, rolled in sugar and topped with a Hershey's Kiss. These are delicious for chocolate lovers, and look beautiful on your Christmas cookie tray. They're also delicious with a candy cane Hershey's Kiss on top!
Prep Time30 minutes
Cook Time10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Chocolate Blossom Cookies, Hershey's Kiss Chocolate Cookies
Servings: 32 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 32 chocolate Kisses
  • 1 cup all-purpose flour (125 grams) measure carefully, otherwise the cookies can get dry
  • ½ cup cocoa powder (45 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter (112 grams) softened, but not starting to melt
  • ½ cup brown sugar (105 grams) I used dark
  • ½ cup granulated sugar (100 grams) goes into the dough
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup granulated sugar (67 grams) for rolling the cookies

Instructions

  • Preheat the oven to 350℉ (180℃). Line cookie sheets with parchment paper or baking mats. Unwarp chocolate Kisses, place in a freezer bag and freeze.
  • In a medium bowl, sift together the flour, cocoa, baking sod and salt. Then whisk. Set aside.
  • In a separate large bowl, cream together the butter, brown sugar and ½ cup granulated sugar until creamed - there should be no lumps of butter.
  • Mix the egg and vanilla into the butter mixture.
  • Add the dry ingredients into the butter mixture and beat together, starting with the mixer on a low speed.
  • Pour the ⅓ cup granulated sugar (for rolling the cookie dough balls) on a small plate. Scoop the dough into balls with about 1 to 1½ tablespoons of dough each. Roll each dough ball in the sugar and place about 2 inches apart on the lined cookie sheet.
  • Bake 1 sheet at a time in the middle of the preheated oven. Each tray of cookies will bake for about 8-10 minutes or until you see the tops just set and maybe starting to form a few small cracks.
  • Remove form the oven and immediately place a frozen Kiss on top of each cookie in the middle, gently pressing down. If you want to ensure that the Kisses don't melt whatsoever and lose their shape, immediately place the cookie sheet in the freezer for 10 minutes.

Notes

  1. Hershey's Kisses: Feel free to use any variety. A 10 ounce bag should be enough for this recipe.
  2. Doubling the Recipe: You can easily double the recipe and make an extra big batch of dough. 
  3. Sticky Dough: The dough for this recipe is slightly sticky. If you find it too frustrating to work with, cover the bowl and refrigerate for 30 minutes before forming into balls. 
  4. Chilling the Dough: The bowl of dough can be covered and stored in the fridge for up to 48 hours. 
  5. Freezing the Dough: Dough balls (rolled in sugar) can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen, as directed in the recipe. 
  6. Storage: Store baked and cooled cookies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week. 
  7. Nutrition: Details provided are an estimate only based on 1 cookie, assuming the recipe yields 32 uniform cookies. 

Nutrition

Calories: 101kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 43mg | Potassium: 32mg | Fiber: 1g | Sugar: 11g | Vitamin A: 97IU | Calcium: 16mg | Iron: 0.5mg