Chocolate Blossom Cookies are a rich, chocolatey twist on classic peanut butter blossoms. These soft, chewy chocolate cookies, topped with a Hershey’s Kiss, are perfect for Christmas cookie trays or a sweet Valentine’s Day treat.
For more classic Christmas cookie ideas, try No Spread Cut Out Cookies and Candy Cane Shortbread Cookies next!
As big-time chocolate lovers AND fans of classic peanut butter blossom cookies, I can safely say we just found a new favorite holiday cookie.
Dark chocolate blossoms are soft, fudgy chocolate cookies that are incredibly delicious on their own but even more decadent -- and festive -- with cute Hershey Kisses on top.
🍫Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Brown sugar. I use dark brown sugar for its rich flavor, but light brown sugar also works just fine.
- Granulated sugar. You'll need some for the cookie dough and some for rolling the dough balls.
- Cocoa powder. These chocolate kiss cookies get their deep, dark, rich chocolatey color and flavor from Hershey's Special Dark cocoa powder. Regular unsweetened cocoa powder may also be used, the color and flavor will just be less intense.
- Hershey's Kisses. You can use any kind of Hershey's Kiss, or chocolate stars if that's what you prefer. I found milk chocolate Kisses held their shape better, but I really loved the flavor and smooth texture of dark chocolate kisses.
🥣How to Make Chocolate Blossom Cookies
Step 1: Beat butter and sugars in a large bowl on medium-high speed until fluffy, about 3 minutes. Mix in the egg and vanilla.
Step 2: Sift in the flour, cocoa powder, baking soda, and salt. Mix until just combined. The dough will be very thick and sticky. Flatten the dough in the bowl (to help it chill faster) and chill for 30-60 minutes.
Step 3: Shape 1-tablespoon portions of dough into balls. Roll the cookie dough balls in sugar and place 2 inches apart on a prepared baking sheet.
Step 4: Bake in preheated oven at 350 for 8-10 minutes until edges are dry and the center is puffy.
Step 5: Immediately and gently press a Hershey's Kiss into each cookie then transfer to a wire rack. The heat will soften the kisses, so let them firm up for a few hours.
Step 6: Or enjoy them, ooey gooey melted chocolate and all, as soon as they’re cool enough. Check out this one with a melty dark chocolate kiss!
👉Top Tip: Freeze Hershey's Kisses to prevent melting—milk chocolate holds shape better than dark or candy cane flavors.
☑️Tips
- For the richest flavor, use dark brown sugar and dark cocoa.
- Whisk the dry ingredients instead of sifting.
- If the dough is sticky, chill it longer.
- Chocolate cookies are done when edges set, centers puff, and the internal temp is 190-200°F. I go on the lower side for fudgier cookies.
🎁Storage
Store chocolate blossom cookies in an airtight container at room temperature for one week.
📅Make Ahead
- Make the chocolate cookie dough ahead of time and chill it in the refrigerator for up to 3 days.
- Freeze baked cookies for up to 3 months or unbaked cookie dough balls for up to 3 months. Thaw dough in the refrigerator and bake as directed.
🎆More Fun Cookie Recipes
💌Let's Stay in Touch
Follow Midwestern Holidays on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!
📖 Recipe
Chocolate Blossoms
Ingredients
- ½ cup unsalted butter, room temperature 1 stick
- ⅓ cup brown sugar, dark or light
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder, dark or natural
- ½ teaspoon baking soda
- ½ teaspoon salt
- granulated sugar, for rolling
- 24 Hershey's Kisses see notes
Instructions
- In a large mixing bowl, beat the butter and sugars on medium-high speed until smooth and fluffy, about 3 minutes. Add the egg and vanilla and mix for another minute.
- Sift in the flour, cocoa powder, baking soda, and salt. Mix until just combined. Do not overmix. The dough will be sticky. Use a spatula to flatten the dough in the bowl (so it chills faster). Chill 30-60 minutes.
- Place Hershey's Kisses in the freezer to help them keep their shape when baked. Preheat oven to 350 and line baking sheets with parchment paper.
- Roll 1-tablespoon portions of dough into 1-inch balls and roll them in sugar. Place 2 inches apart on prepared baking sheets. Bake 8-10 minutes or until the edges are set and the centers are puffy.
- Immediately and gently press a Hershey's Kiss about halfway down the center of each cookie, then transfer cookies to a wire cooling rack. The Hershey's Kisses will soften and firm up again, so allow a couple of hours to cool completely.
Notes
- For the richest flavor, use dark brown sugar and dark cocoa.
- Whisk the dry ingredients instead of sifting.
- If the dough is sticky, chill it longer.
- Freeze Hershey's Kisses to prevent melting.
- Milk chocolate kisses hold their shape better than dark chocolate
- Chocolate cookies are done when edges set, centers puff, and the internal temp is 190-200°F. I go on the lower side for fudgier cookies.
Leave a Reply