This Chocolate Blossom Cookies are a delightful double chocolate cookies. These indulgent treats are soft, chewy, and filled with rich chocolate flavor.
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All the chocolate lovers in your house will love these chewy chocolate cookies. They are great for holidays or for whenever you get a chocolate craving.
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Why I Love This Recipe
If you’ve got a craving for rich, double chocolate goodness – look no further! Chocolate Blossom Cookies are the ultimate indulgent treat that’ll make your taste buds swoon. Enjoy these soft and chewy delights anytime of day or night!
- Easy to make
- You only need a few simple ingredients that you most likely already have on hand.
- They are always a hit at holiday parties.
If you love blossom cookies, then next time you may want to give these Christmas Blossom Cookies a try!
Ingredients
This is a simple list of ingredients that you need to make this recipe. You can find the full list of ingredients and then amount needed in the recipe card below.
- Flour – You will need some plain flour or all purpose flour for these cookies. I like to use Pillsbury Best Flour.
- Unsweetened cocoa powder – Any brand of cocoa powder will do, I prefer to regular instead of dark.
- Baking soda – Baking soda is what makes these cookies rise, so make sure that you fresh baking soda.
- Unsalted butter, room temperature – I love to bake sweets with unsalted butter because it usually has a lower water content than salted butter.
- Sugar – Use granulated sugar or pure cane sugar for this simple recipe.
- Brown sugar – I used dark brown sugar because it holds together better, and has more sweetness.
- Vanilla extract – I like to pure vanilla extract or mexican vanilla extract as I’ve found it has the best flavor.
- Egg and egg yolk – When it comes to baking egg size is important. I used large eggs for this recipe.
- Hershey’s Kisses – For this recipe I used the original Hershey Kiss Candies.
- Assorted sprinkles – These are optional.
Variations / Options / Add-Ins
Sprinkles – You can use any type of sprinkles or leave them off all together.
Sugar – Instead of rolling the dough balls in sprinkles, you roll them in granulated sugar instead.
Hershey Kisses – Instead of using regular Kisses, you can use caramel, or even cherry filled kisses to change up the flavor of these cookies.
How to Make Chocolate Blossom Cookies
Making these double chocolate blossom cookies is so simple. Just follow the instructions below and you will have some rich chocolate cookies in no time at all.
Step 1: Preheat the oven, prepare a cookie sheet, and mix together the dry ingredients
Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper. And, then In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
Step 2: Cream butter, and wet ingredients
Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugars and continue beating for 5 to 7 minutes or until fluffy. Mix in the vanilla and eggs until combined.
Step 3: Mix the dry and wet ingredients together
Add the flour mixture and beat until mixed.
Step 4: Shape the cookie dough into balls and bake
Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll in sprinkles or granulated sugar if desired. Place on the baking sheet about 1 inch apart. And, then bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
Step 5: Add the Hershey Kiss
After removing the cookies from the oven, press one kiss into the center of each cookie. And, then transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
Serving Suggestions
I love to serve these delicious cookie on a cookie tray with other Christmas cookies such as these Maraschino Cherry Thumbprint Cookies or these Grinch Cookies.
Pro Tips
Here are a few tips to make sure that these cookies turn out perfectly every time that you make them.
- Make sure that the ingredients are at room temperature before starting.
- Use fresh baking soda for best results.
- If you decide to roll in either sprinkles or sugar depending on your preference, do so before you bake them.
Storage
Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
“Bloom” is a phenomenon that occurs when chocolate has been exposed to extremes of temperature or humidity. It causes discoloration and can affect the texture.
Baking soda is a leavening agent and helps the cookies to rise.
The name is derived from the distinctive shape of the cookie, as when a Hershey kiss candy is placed on top of each cookie it looks like a blossom flower.
More Blossom Cookies Recipes
If you like blossom cookies, give these recipes a try:
- Hershey Kiss Sugar Cookies
- Chocolate Peppermint Kiss Cookies
- Candy Cane Shortbread Cookies
Printable Recipe Card
Want to save this recipe for later? You can print the recipe card below or pin it for later!
Chocolate Blossom Cookies
Equipment
- small bowl
- Large Mixing Bowl
- electric mixer – hand mixer or stand mixer
- cookie sheets or baking sheets
- Parchment Paper
- Cookie Scoop
Ingredients
- 2 cups flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 36 Hershey’s Kisses milk chocolate candies unwrapped
- Assorted sprinkles if desired
Instructions
- Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugars and continue beating for 5 to 7 minutes or until fluffy.
- Mix in the vanilla and eggs until combined.
- Add the flour mixture and beat until mixed.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Place on the baking sheet about 1 inch apart.
- Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
- After removing the cookies from the oven, press one kiss into the center of each cookie.
- Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
Notes
- Make sure that the ingredients are at room temperature before starting.
- Use fresh baking soda for best results.
- If you decide to roll in either sprinkles or sugar depending on your preference, do so before you bake them.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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