Description
These Chocolate Blossom Cookies are a delightful treat combining rich cocoa, soft buttery dough, and a signature Hershey's Kiss on top. Perfectly puffy and coated with sugar, sprinkles, or powdered sugar, they bring a balance of texture and sweetness that makes them irresistible for holidays, parties, or any cozy occasion.
Ingredients
Dry Ingredients
- 150 g all-purpose flour
- 50 g natural cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 115 g unsalted butter, softened to room temperature
- 100 g brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Coatings & Toppings
- 30 g granulated sugar
- 30 g sprinkles
- 30 g powdered sugar
- 24 Hershey's Kisses, unwrapped
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for baking the cookies.
- Dry mixture: In a medium bowl, whisk together the all-purpose flour, natural cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
- Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to beat the softened unsalted butter until it becomes very creamy and pale, about 3 minutes. Add the brown sugar and continue to beat until the mixture is fluffy and well combined.
- Wet mixture: Beat in the large egg and vanilla extract until the mixture is uniform and smooth.
- Add dry to wet mixture: Slowly add the dry flour mixture to the wet ingredients. Mix on low speed just until all the flour is incorporated and no dry patches remain, avoiding overmixing.
- Scoop cookie dough: Using a cookie scooper or tablespoon measure (1 to 1.5 tablespoons), scoop portions of dough and roll them gently into balls with your hands.
- Roll in coating: Roll each dough ball in your choice of granulated sugar, colorful sprinkles, or powdered sugar. Place each coated dough ball on the prepared baking sheet, leaving about one inch of space between each cookie.
- Bake: Bake the cookies in the preheated oven for 7-8 minutes or until they are puffy and set. While baking, unwrap all the Hershey's Kisses. Immediately after removing the cookies from the oven, gently press one Hershey's Kiss into the center of each cookie. The cookie will crack slightly around the edges but soften as it cools around the chocolate.
- Cool: Let the cookies cool on the baking sheet for 5-10 minutes to allow the chocolate and cookie base to set. Then transfer them to a wire rack to cool fully or enjoy warm for a gooey treat.
Notes
- You can customize the coatings for more festive or themed cookies.
- Be careful not to overbake; these cookies are best when soft and puffy.
- Room temperature egg and butter help ensure proper creaming and texture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with a plant-based margarine and check the chocolate kisses for dairy content.
