These Valentine’s Day Blossom Cookies are rich, fudgy cookies that topped with a festive drizzle. They are the perfect sweet treat to share with friends and family.
These cookies are perfect for class parties, gatherings or even just to make with the kids in the kitchen. Plus, you only need a few simple ingredients, and some Hershey’s Kisses to make this sweet treat.
If you love Hershey Kiss Cookies like this, then you will want to give these Hershey Kiss Sugar Cookies a try next time or these Candy Cane Shortbread Cookies.
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Why I Love This Recipe
These scrumptiously delectable cookies are a decadently fudgy treat that is enhanced with a vibrant and festive drizzle.
- Smells amazing while they are baking.
- Kids love them!
- A chocolate lovers dream.
If you love blossom cookie recipes you may also enjoy these Easter Blossom Cookies.
Ingredients
Here are a few of the simple ingredients that you will need to make this recipe. You can find the full list and the amounts needed in the recipe card below.
flour – You only need all purpose flour to make these cookies. You can use any brand that you have on hand.
unsweetened cocoa powder – I like to use Hershey’s Cocoa Powder when I’m baking but you can use any brand that you prefer.
unsalted butter – When I am baking I prefer to use unsalted butter as it typically has a lower water content and will prevent as much spreading.
How to Make Valentine’s Day Blossom Cookies
Step 1: Combine the dry ingredients
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
Step 2: Mix the wet ingredients
Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy. Mix in the vanilla and eggs until combined.
Step 3: Add the dry ingredients
Add the flour mixture and beat until mixed. Fold the crushed Oreo cookies into the batter.
Step 6: Shape the cookie dough
Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls.
If desired, roll the dough in seasonal sprinkles. Place on the prepared baking sheet about 1 inch apart.
Step 7: Bake the cookies and then add the Hershey Kiss
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.
Step 8: Cool the cookies
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.
Step 9: Drizzle with chocolate if desired
If desired, drizzle with melted candy and allow it to set before serving and/or storing.
Serving Suggestions
One of my favorite meals to make for Valentine’s Day is this Instant Pot Penne A La Vodka and these Air Fryer Dinner Rolls. Because not only does it feel like a gourmet meal but its also so easy to make and budget-friendly.
Pro Tips
Here are a few tips to help you make sure that these cookies turn out perfectly for you.
- Blossom Cookies are known for spreading, so make sure that your oven is completely warm before you add the cookies to the oven this will help prevent the spreading.
- I strongly recommend that you use unsalted butter when making these cookies as unsalted butter usually has less water content than salted butter.
- If you don’t have Oreo’s on hand, you can leave them out and just have chocolate cookies.
- Cookies didn’t turn out perfectly round? While they are still hot, gently place a glass or mason jar over the the top of the cookie and slowly shift the cookie around to round the edges. Be very gentle while doing this.
- I like to line my baking sheet with parchment paper, but you could also use a silicone baking mat instead. Please do not use wax paper, it’s not oven safe.
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.
Store the cookies in an airtight container and place a piece of bread with them to help keep them soft.
If you haven’t already shaped the cookie dough into balls, then you will need to allow the cookie dough to warm up before baking so that you can shape them. If it’s already in ball shape, you can bake it cold.
Yes, parchment paper or a silicone baking mat is ideal when baking cookies as it helps to prevent them from sticking and burning.
More Blossom Cookies Recipes
If you like Blossom Cookies, give these recipes a try:
Recipe Card
Want to make this delicious Valentine’s Day Blossom Cookies? Print the recipe card below, or pin it so that you can come back to it later.
Valentine’s Day Blossom Cookies
Equipment
- stand mixer or hand mixer
- baking sheets or cookie sheets
- Parchment Paper or silicone baking mat
- Cookie Scoop
- mixing bowls
- piping bag- optional
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
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- ½ cup Oreo cookies crushed
- 36 Hershey’s Kisses unwrapped
- ¼ cup Seasonal sprinkles if desired
- 1 cup Candy melts melted – 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 sugar 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.
- Fold the crushed Oreo cookies into the batter.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls.
- If desired, roll the dough in seasonal sprinkles.
- 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.
- If desired, drizzle with melted candy and allow it to set before serving and/or storing.
- 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.
Notes
- Blossom Cookies are known for spreading, so make sure that your oven is completely warm before you add the cookies to the oven this will help prevent the spreading.
- I strongly recommend that you use unsalted butter when making these cookies as unsalted butter usually has less water content than salted butter.
- If you don’t have Oreo’s on hand, you can leave them out and just have chocolate cookies. Cookies didn’t turn out perfectly round?
- While they are still hot, gently place a glass or mason jar over the the top of the cookie and slowly shift the cookie around to round the edges.
- Be very gentle while doing this.