These chocolate blossom cookies are the ultimate chocolate treat! Consisting of a rich and fudgy chocolate cookie rolled in sugar and topped with a Hershey chocolate kiss, each bite of these cookies is pure deliciousness. If you are in search of your next favorite chocolate cookie, then I highly suggest giving this recipe a try!
Why You Will Love This Cookie Recipe?
- Rich and fudgy chocolate cookie with a slightly crisp exterior from being coated in sugar
- Delicious Hershey chocolate kiss center that literally melts in your mouth
- An easy and approachable recipe that is perfect for gifting or sharing at any special occasion
How to Make Chocolate Blossom Cookies
Made with readily available ingredients, this recipe for blossom cookies is so easy to make! For the best results, the cookie dough needs to be chilled for at least 3-4 hours or overnight. Chilling the dough for this duration helps to prevent spreading of the dough as the cookie bakes.
Here is what you will need to make recipe:
Key Ingredients
- Unbleached All-Purpose Flour
- Unsweetened Dutch-process Cocoa Powder
- Baking Powder
- Salt
- Dark or Light Brown Sugar
- Granulated Sugar
- Egg
- Whole Milk
- Unsalted Butter
- Vanilla Extract
Tips for Making The Best Blossom Cookies
- Use Good Quality Cocoa Powder – for the best chocolate flavor in cookies, make sure to use a good quality dark or Dutch-process cocoa powder. Here is the brand I recommend.
- Chill the Dough – for cookies that do not overspread as it bakes, chilling of the dough is required. I recommend chilling the dough for at least 3-4 hours.
- Evenly Coat in Sugar – for that nice crisp exterior on blossom, the dough should be rolled in granulated sugar before baking. I find the crisp sugar coated exterior nicely complements the soft, fudgy interior of the cookies.
- Do Not Over Bake – over baking the cookies will result in a dry and crumbly texture. Blossom cookies should be baked for 9-10 minutes before the Hershey kiss is pressed in and returned to the oven for 1-2 minutes to melt the chocolate slightly.
How to Store
Blossom cookies are best eaten the day it is baked. Leftover cookies stored in an airtight container will last 2-3 days at room temperature and 3-4 day in the fridge. For cookies stored in the fridge, I recommend leaving at room temperature for a few minutes before eating to restore soft texture.
Frequently Asked Questions
Can Cookie Dough be Made in Advance?
Yes, blossom cookie dough may be made up to 3-4 day in advance and stored in the fridge. For easy scooping, dough that has been chilled for more than 3-4 hours should be left at room temperature for about 15-20 minutes or until you can scoop out dough without too much difficulty.
Unbaked chocolate blossom cookies dough scooped and rolled in sugar should be placed on a baking sheet and frozen until solid. Frozen cookie doughs stored in an airtight, freezer safe container will last 1-3 months in the freezer. Frozen cookie dough does not need to be thawed before baking. Simply increase baking time by 1-2 minutes taking care to not overbake.
Why Did My Cookies Spread Too Much?
Most likely the dough was not chilled long enough. The cookie dough should be chilled for at least 3-4 hours to minimize spreading as it bakes.
Why is the Texture of my Cookies Crumbly?
Cookies were baked for too long. To prevent dry and crumbly cookies, the dough should be baked for 9-10 minutes. After the Hershey kiss is pressed into the cookies, it should be returned to the oven for no more than 1-2 minutes.
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If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintChocolate Blossom Cookies
Consisting of a rich and fudgy chocolate cookie rolled in sugar and topped with a Hershey chocolate kiss, each bite of these chocolate blossom cookies is pure deliciousness!
- Prep Time: 30 Minutes (Not Including Refrigeration Time)
- Cook Time: 12 Minutes
- Total Time: 42 minutes
- Yield: 30 Cookies 1x
Ingredients
- 2 Cups (260g) Unbleached All-Purpose Flour
- 1/2 Cup (52g) Unsweetened Cocoa Powder
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup (110g) Brown Sugar, Dark or Light, Packed
- 3/4 Cup (150g) Granulated Sugar, Divided
- 1 Large Egg, Room Temperature
- 1/2 Cup (113g) Unsalted Butter, Room Temperature
- 2 Tablespoons (30ml) Whole Milk
- 1 Teaspoon Vanilla Extract
- 30 Hershey’s Chocolate Kisses
Instructions
- In a large mixing bowl, whisk the flour, baking powder, cocoa powder, and salt.
- In the bowl of a stand mixer or with a hand-held electric mixer, cream the butter, brown sugar and 1/2 cup (100 g) of granulated sugar at medium high speed for 4-5 minutes. The resulting butter-sugar mixture should be fluffy in appearance with a light tan color.
- Beat in the vanilla extract followed by the egg and milk into wet mixture until egg and milk are fully incorporated, about 30-60 seconds.
- Reduce mixer speed to low and mix dry ingredients into wet batter at low speed just until chocolate blossom cookies dough starts to form into a ball. Take care to not overmix dough.
- Tightly wrap the top of mixing bowl with plastic wrap and refrigerate chocolate blossom cookies dough for 3-4 hours or overnight.
- Preheat oven to 350F (180C). Line two large baking sheets with parchment paper/silicone baking mats. Alternatively, cookies may be baked in batches with one large baking sheet.
- Place remaining granulated sugar in a small mixing bowl.
- Scoop chilled cookie dough into 1 tablespoon balls and roll scoops into a smooth ball between the palm of your hands. (If you find that chilled dough is too hard to properly scoop, allow dough to rest at room temperature for 10-15 minutes to soften up a bit.)
- Working one at a time, coat each rolled ball of cookie dough in remaining sugar so that it is completely covered in sugar. Repeat if needed.
- Evenly arrange sugar coated cookie doughs between the prepared baking sheet(s) taking care to not overcrowd the baking sheet(s).
- Bake sugar coated cookie doughs for 9-10 minutes, rotating the baking sheet(s) halfway through bake time.
- Pull out baking sheet(s) and gently push a Hershey chocolate kiss halfway into the center of each cookie. Return cookies back to oven to bake for an additional 1-2 minutes. Chocolate blossom cookies should have a crackly surface with a fudgy, melty center.
- Cool chocolate blossom cookies on baking sheet(s) for 3-4 minutes before transferring to a cooling rack to cool to room temperature. Chocolate blossom cookies may be served warm.
Notes
- Chocolate blossom cookies are best the day it is baked but will last 4-5 days at room temperature stored in an airtight container.
- Unbaked, frozen sugar coated cookie doughs stored in an airtight, freezer safe container will last 1-3 months in the freezer. Frozen cookie dough does not need to be thawed before baking. Simply increase baking time by 1-2 minutes taking care to not overbake.
- To make chocolate blossom cookies gluten free, replace gluten flour with your preferred all-purpose gluten-free flour.
- For a fun holiday twist, roll cookie dough in holiday colored non-pareil sprinkles in place of granulated sugar.
FEATURED RECIPE
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Soft, melt in your mouth toasted coconut chocolate chip cookies packed with melty chocolate chips and fragrant toasted coconut are simply divine!
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MARY E MARLIN
These cookies are OUTRAGEOUS!! So fudgy and chewy with that soft kiss on top….I’m in heaven! I expected them to spread more than they did so I thought I had done something wrong but I realized after I put the kiss on top that the consistency was perfect. Once again, another awesome recipe!
nourished endeavors
This warms my heart to hear. I am so glad that you liked this recipe. Thanks fo letting me know how it turned out for you. Happy Holidays.
Alexis
Just tried this recipe today and it was amazing. Definitely, something I would make again. The texture is almost like a cakey/fudgy brownie. Which was the bomb dot com. Thank you for this amazing recipe!
nourished endeavors
Yay!! I am so happy that you enjoyed this recipe. It is always a hit with friends and family when I make it. Thanks for your feedback and happy holidays!
Dee
Omg I can’t wait to make this recipe! They look so yummy!!!