These chocolate blossom cookies are soft, chewy and fudgy with deep chocolate flavor, a crunchy sugar coating and a Hershey’s Kiss on top. They’re perfect for holiday cookie trays or anytime you want a simple, crowd-pleasing chocolate treat.
Chocolate Kiss cookies are a chocolate twist on classic peanut butter blossoms. The cookies bake up soft and tender with a rich chocolate taste. Each dough ball is rolled in granulated sugar before baking, and a Hershey’s Kiss is gently pressed into the warm cookie once it comes out of the oven. For a festive variation, use peppermint/candy cane Hershey’s Kisses.
This recipe is ideal for holiday baking because it’s straightforward, requires no decorating skills and looks lovely on a cookie platter. It’s equally enjoyable outside the holidays when you want an easy chocolate cookie that always satisfies.
Ingredients Needed
- All-purpose flour — measure carefully to avoid dry cookies.
- Cocoa powder — Dutch-processed gives a richer, darker flavor.
- Baking soda — for proper rise.
- Salt — balances sweetness; omit only if using salted butter.
- Unsalted butter — softened but not melting.
- Brown sugar — light or dark; dark gives more depth.
- Granulated sugar — used in the dough and for rolling.
- One large egg — room temperature for best texture.
- Vanilla extract — for flavor.
- Hershey’s Kisses — any variety; a 10-oz bag is more than enough for this batch.
Method – with Photos
This dough doesn’t require chilling, though you can make it ahead and refrigerate for up to 48 hours if needed.
- Prep. Preheat the oven to 350°F (180°C). Line baking sheets. Unwrap the Kisses, place them in a freezer bag and freeze while you prepare the dough.
- Whisk the dry ingredients. Sift and combine flour, cocoa powder (sift cocoa to remove lumps), baking soda and salt. Set aside.
- Cream butter and sugars. Beat unsalted butter with brown sugar and ½ cup granulated sugar until smooth and lump-free, about 2–3 minutes.
- Beat in egg and vanilla. Mix until combined and smooth.
- Combine dry into wet. Add the dry ingredients gradually on low speed to avoid flour flying everywhere, then increase just until incorporated.
- Form and roll. Scoop dough into balls (about 1–1½ tablespoons each). Pour the remaining granulated sugar onto a small plate and roll each dough ball in the sugar. Place on the prepared baking sheet about 2 inches apart.
- Bake. Bake one sheet at a time in the center of the oven for about 8–12 minutes, until the tops are set and small cracks begin to appear.
- Add the Kiss. Remove from the oven and immediately press a frozen Hershey’s Kiss into the center of each cookie. Using frozen Kisses helps them keep their shape.
Recipe Tip
To prevent Kisses from melting and losing their shape, freeze the Kisses first. After placing them on the warm cookies, you can pop the cookie sheet in the freezer for 5–10 minutes to set them quickly.
More Chocolate Christmas Cookies to Love
- Chocolate Thumbprint Cookies
- Chocolate Peppermint Sandwich Cookies
- Chocolate Shortbread
- Chocolate Sugar Cookies
Chocolate Blossom Cookies
Equipment
- Cookie sheets
Ingredients
- 32 chocolate Kisses
- 1 cup (125 g) all-purpose flour — measure carefully
- ½ cup (45 g) cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (112 g) unsalted butter, softened
- ½ cup (105 g) brown sugar (dark preferred)
- ½ cup (100 g) granulated sugar (in the dough)
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup (67 g) granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone mats. Unwrap chocolate Kisses, place in a freezer bag and freeze.
- In a medium bowl, sift together the flour, cocoa, baking soda and salt, then whisk to combine. Set aside.
- In a large bowl, cream the butter, brown sugar and ½ cup granulated sugar until smooth and lump-free.
- Mix the egg and vanilla into the butter-sugar mixture until combined.
- Add the dry ingredients to the wet mixture on low speed until just incorporated.
- Pour the ⅓ cup granulated sugar onto a small plate. Scoop dough into 1–1½ tablespoon balls, roll in sugar and place about 2 inches apart on the prepared sheet.
- Bake one sheet at a time in the center of the oven for 8–10 minutes, or until the tops are set and small cracks appear.
- Remove from oven and immediately press a frozen Kiss into the center of each cookie. For minimal melting and to help the chocolate keep its shape, place the tray in the freezer for 5–10 minutes.
Notes
- Hershey’s Kisses: Any variety works; a 10 oz bag is sufficient.
- Doubling: The recipe scales easily if you want a larger batch.
- Sticky dough: The dough can be slightly sticky; refrigerate 30 minutes if it’s hard to handle.
- Make ahead: Cover dough and refrigerate up to 48 hours.
- Freezing: Rolled dough balls can be frozen in a bag for up to 2 months; bake directly from frozen as directed.
- Storage: Store cooled cookies in an airtight container at room temperature up to 4 days, or refrigerated up to a week.
- Nutrition: Nutrition facts are estimates per cookie, assuming 32 cookies total.
Nutrition
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