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Chocolate Blossoms

Chocolate Blossom Cookies are a rich, chocolatey spin on classic peanut butter blossoms. These chewy cookies, crowned with a Hershey’s Kiss, make a perfect addition to holiday trays or a sweet treat for Valentine’s Day.
Prep Time15 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 105kcal
Author: Cara Lanz

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. 
 

Nutrition

Calories: 105kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 80mg | Potassium: 41mg | Fiber: 1g | Sugar: 8g | Vitamin A: 128IU | Calcium: 17mg | Iron: 1mg