Valentine’s Day Cookies and Cream Blossom Cookies
These Valentine’s Day Cookies and Cream Blossom Cookies are the perfect treat for your special someone. Made with Hershey Kisses and Oreos, these cookies are sure to melt their heart.
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The texture of the cookie is light and airy, making them a great addition to any Valentine’s Day dessert table. To add an extra touch of love, I like to top each cookie with a sprinkle of pink sprinkles.
If you are looking for another Valentine’s Day Blossom Cookie look no further than these Valentine’s Chocolate Blossom Cookies or these Chocolate Chip Hershey Kiss Cookies.
Why I Love This Recipe
These delectable Valentine’s Day Cookies and Cream Blossom Cookies are the perfect way to show your special someone how much you care with each bite. Made with Hershey Kisses and Oreos, these light and airy cookies will delight your taste buds while making a beautiful addition to any Valentine’s Day dessert table.
- Easy to make with simple ingredients that you most likely already have on hand.
- Kids love to help you in the kitchen when you whip up a batch of these cookies.
- They are prefect for class room parties, or just to celebrate the holiday with your friends and family.
If you are looking for another Valentine’s Cookie to make this year, then these Marble Sugar Cookies are just what you are seeking.
Ingredients
Here are a few of the ingredients that you are going to end to make this recipe. You can find the full list of ingredients and amounts in the recipe card below.
- flour – For this recipe you will need some plain or all purpose flour to make this recipe.
- unsalted butter – I prefer to use unsalted butter for this recipe because it typically has lower water content which helps prevent too much spreading.
- Oreo cookies – You can use name brand or store brand cookies to make this sweet treat.
- Hershey’s Kisses candies – I used the original Hershey’s Kisses for this Valentine’s dessert recipe.
- Sprinkles – i used sprinkles that are pink, red and nonpareils but you can use any color sprinkles that you prefer.
Variations / Options / Add-Ins
- Sprinkles: You can use different colored sprinkles to suit your holiday.
- Kisses: Instead of using a chocolate Hershey Kiss you could also use a Cookies and Cream Kiss.
- Dove Chocolate: Instead of using Kisses you could also use the Heart Shaped Dove Promises for extra flare.
How to Make Valentine’s Day Cookies and Cream Blossom Cookies
Step 1: Mix together the dry ingredients
Mix together the flour, baking soda, and salt. Set aside.
Step 2: Cream the butter and sugar
Cream the butter and medium speed for 5 minutes. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
Step 3: Add the wet ingredients and dry ingredients
Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
Step 4: Slowly add the milk
Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough. Then fold in the crushed Oreo cookies.
Step 5: Shape the cookie dough
Portion the cookie dough and shape into balls. Roll each ball in the colored sugar or sprinkles, if desired.
Step 6: Bake the cookies
Roll each ball in the colored sugar or sprinkles, 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 7: Add the Hershey kiss
Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one candy into the center of each cookie.
Step 8: Transfer the cookies to a wire rack
Transfer to a wire rack and allow the cookies to cool completely. Make sure to not touch the chocolates, they will soften but will reharden while the cookies cool.
Serving Suggestions
I love to serve these delicious cookies with a nice meal at home like this Baked Rotini and side of these Air Fryer Dinner Rolls. Not only is this easy to make, but it’s also budget-friendly.
Pro Tips
Here are a few tips to make sure that your Valentine’s Day Cookies turn out perfectly every time that you make them.
- To bake your cookies, line a baking sheet with parchment paper or use a non-stick baking mat. This prevents sticking and makes clean up a breeze.
- Be sure to use room temperature butter and eggs for the best results. Cold ingredients will not mix together as well and may cause the cookies to spread or flatten too much.
- Make sure that you add the milk slowly, as you could easily add to make to the cookie dough. You want the dough to still be firm so that it doesn’t spread to quickly.
Storage
Storage – Store the cookies in an airtight container at room temperature for up to one week, or in the fridge for up to three weeks.
Freezing – You can also freeze these cookies for up to 3 months. To thaw, place in the fridge overnight or at room temperature for about 30 minutes.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, you can make the cookie dough ahead of time and store it in the fridge for up to 3 days before baking.
Yes, you can use any flavor or shape of Hershey’s Kiss that you prefer.
This recipe makes about 36 cookies depending on how large you make them.
More Blossom Cookie Recipes
If you like blossom cookies, give these recipes a try:
Want to make this delicious Valentine’s day Cookies and Cream Blossom Cookies recipe? Print the recipe card below, or pin it so that you can come back to it later.
Valentine’s Day Cookies and Cream Blossom Cookies
Equipment
- stand mixer or hand mixer
- baking sheets or cookie sheets
- Parchment Paper or silicone baking mat
- Cookie Scoop
- wire cooling rack
Ingredients
- 2 cups all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 tablespoon milk if needed
- ½ cup Oreo cookies finely chopped
- 48 Hershey’s Kisses candies unwrapped
- ½ cup Seasonal sprinkles if desired
Instructions
- Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- Cream 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.
- Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
- Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
- Using a small cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar or sprinkles, if desired.
- 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.
- Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one candy 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
- To bake your cookies, line a baking sheet with parchment paper or use a non-stick baking mat. This prevents sticking and makes clean up a breeze.
- Be sure to use room temperature butter and eggs for the best results. Cold ingredients will not mix together as well and may cause the cookies to spread or flatten too much.
- Make sure that you add the milk slowly, as you could easily add to make to the cookie dough. You want the dough to still be firm so that it doesn’t spread to quickly.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
