These Chocolate Blossom Cookies are soft and fudgy, with a delicious and crunchy sugar coating. Top them with your favorite chocolate candy for a fun and tasty treat.
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Blossom Cookies
I absolutely love anything chocolate! So, these chocolate blossoms are one of my favorite treats to make for parties and get-togethers. It's a classic recipe that never fails to get smiles.
I've been making different variations of blossom cookies for years. It all started when I was a kid, and I would help my mom make peanut butter blossom cookies for every holiday.
This cocoa version has a fudgy center, crisp sugar coating, and sweet milk chocolate kisses on top. Chocolate lovers everywhere can't get enough of these sweet, chewy cookies! You will want them on your holiday cookie trays all year.
Why You'll Love This Recipe
- Easy cookie to make. The chocolate dough comes together in minutes. Just be patient because it does need to chill before baking.
- Chocolate lovers' dream cookie! A sweet brownie cookie with chocolate candy on top satisfies all sugar cravings.
- These cookies are great for parties. Depending on the event, roll the cookies in sugar or colorful sprinkles. Change the colors based on the holiday season or theme.
If you love these fun chocolate kiss cookies, try our candy cane kiss cookies and our strawberry kiss cookies.
Main Ingredients
These Hershey Kiss cookies can be made with ingredients that are in your kitchen. Just grab a bag of chocolate from the store, and you're ready to start.
- Butter - I use unsalted butter to control the amount of salt in the recipe. If you use salted butter, adjust the amount of salt in the recipe.
- Sugars - Granulated sugar and brown sugar sweeten the cookie dough.
- Large Eggs - Add the moisture to the dough and hold all the ingredients together.
- Cocoa Powder - I like to use Hershey's special dark cocoa powder to give these cookies a rich, dark chocolate flavor and look. You can also use regular cocoa for a lighter cookie.
- All-Purpose Flour - This thickens the dough. Learn how to measure flour correctly so your cookies turn out right every time.
- Hershey Kisses - The milk chocolate variety is a classic, but feel free to use any flavor. Have fun and be creative!
How To Make Chocolate Blossom Cookies
Our chocolate blossom cookie recipe is easy to make. The rolling technique is the same as our maple cookies and Rolo cookies.
- Mix the wet ingredients. Add the butter and sugars to a large bowl and beat until creamy. Add eggs and mix again, using a spatula to scrape the sides of the bowl.
- Add the dry ingredients. Slowly mix in the dry ingredients until a soft, sticky dough forms. Refrigerate the bowl of chocolate cookie dough for at least 2 hours.
- Roll into balls. Divide the chilled dough into 36 even pieces, roll each piece into a ball, then roll in sugar. Refrigerate the balls for another 15 minutes.
- Bake and top. Bake the cookie dough balls in a preheated oven. Remove the pan and let it cool for 2 minutes. Place cookies on a wire rack, and then immediately press a frozen kiss on the center of each one.
Storage Recommendations
On the Counter: Let the chocolate kiss harden before placing the soft and chewy cookies in an airtight container. Store the box at room temperature, where they will stay soft for 4-5 days.
In the Freezer: To keep chocolate cookies fresh in the freezer, wrap each one in plastic wrap or use parchment paper between layers. This will prevent them from sticking together. Then, freeze them for 2-3 months.
Tips and Tricks
- First, unwrap your chocolate kisses and place them in a bowl in the freezer. Later, you can put them on the warm cookies to keep them from melting into a puddle.
- Use different kisses for the center of the cookies. Hershey's has several flavors that taste great on these cookies.
- Use a cookie scoop to divide the dough evenly into balls of the same size.
- Let the cookies cool completely before placing them in a storage box or bag. They will get squished if the kisses are even the slightest bit warm.
- Use sprinkles for holiday baking. These cookies look great with different colored sprinkles for St. Patrick's Day, the Fourth of July, or Halloween.
- Roll the cookie dough in powdered sugar instead of sugar to make chocolate crinkle cookies.
- Do not overbake the cookies because they will be dry and crumbly. When you remove them from the oven, they will be slightly underdone, but finish baking on the hot baking sheet.
FAQs
Blossom cookies, or kiss cookies, are topped with a Hershey's Kiss or peanut butter cup. They are similar to a chocolate thumbprint cookie but with a kiss instead of jam or jelly.
Chilling the dough is important for achieving puffy, perfectly baked cookies instead of flat, spread-out ones.
Place the unwrapped kisses in the freezer for at least 15 minutes before placing them on the hot cookies. This will help the kiss keep its shape and not melt into a puddle.
Yes! You can use any flavor of Hershey's Kisses that you prefer. Hot Chocolate, Cherry, and White Chocolate are great flavors for these chocolate cookies.
More Chocolate Cookie Recipes
- Chocolate Pudding Cookies
- Triple Chocolate Cookies
- Reese's Chocolate Cookies
- Chocolate Cake Cookies
- Chocolate Mint Snowball Cookies
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Recipe
Chocolate Blossom Cookies
These Chocolate Blossom Cookies are soft and fudgy, with a delicious and crunchy sugar coating. Top them with your favorite chocolate candy for a fun and tasty treat.
Ingredients
- ⅓ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¾ cup granulated sugar + extra for rolling
- 1 large egg
- ¼ cup plain Greek yogurt
- ⅔ cup special dark cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon table salt
- 1 ½ cups all-purpose flour
- 36 milk chocolate kisses
Instructions
- In a bowl, beat butter, brown sugar, and ¾ cup granulated sugar until creamy. Add egg and yogurt and mix until combined.
- Slowly mix in the dry ingredients until a soft dough forms. Refrigerate the dough for 2 hours.
- Preheat oven to 350°F. Unwrap the kisses and place them in a bowl in the freezer.
- Use a spoon to divide the dough into 36 even pieces. Roll each one into balls and roll in extra granulated sugar. Refrigerate them again for 15 minutes.
- Bake 12 dough balls at a time for 9 - 10 minutes. Remove and let cool on the hot pan for 2 minutes.
- Gently remove and place on a wire rack. Immediately press a frozen kiss on top. Let set for 1-2 hours before storing them in an airtight container.
Notes
- First, unwrap your chocolate kisses and place them in a bowl in the freezer. Later, you can put them on the warm cookies to keep them from melting into a puddle.
- Use different kisses for the center of the cookies. Hershey's has several flavors that taste great on these cookies.
- Use a cookie scoop to divide the dough evenly into balls of the same size.
- Let the cookies cool completely before placing them in a storage box or bag. They will get squished if the kisses are even the slightest bit warm.
- Use sprinkles for holiday baking. These cookies look great with different colored sprinkles for St. Patrick's Day, the Fourth of July, or Halloween.
- Roll the cookie dough in powdered sugar instead of sugar to make chocolate crinkle cookies.
- Do not overbake the cookies because they will be dry and crumbly. When you remove them from the oven, they will be slightly underdone, but finish baking on the hot cookie sheet.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 91Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 57mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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