Chocolate Blossom Cookies
Delightful soft and chewy chocolate cookies topped with a melted Hershey’s kiss, perfect for any occasion and easy to make.
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
Coating and Toppings
- 30 g granulated sugar
- 30 g sprinkles (optional)
- 30 g powdered sugar (optional)
- 24 pieces Hershey's kisses (unwrapped)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this aside.
- In a large mixing bowl, beat the softened butter until creamy and light in color—about 3 minutes. Mix in the brown sugar until fluffy.
- Add in the egg and vanilla extract, beating until fully incorporated.
- Gradually mix the dry ingredients into the wet mixture using low speed until no flour patches remain.
- Use a cookie scoop to portion out the dough, rolling each portion into a ball.
- Roll each dough ball in granulated sugar, sprinkles, or powdered sugar, according to your preference.
- Place the coated cookie balls on your lined baking sheet, leaving about 1 inch between each.
Baking
- Bake for 7-8 minutes, or until they appear puffy. While baking, unwrap your Hershey's kisses.
- Once out of the oven, gently press a Hershey's kiss into the center of each cookie.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months. Reheat in the microwave or oven for best results. Room temperature ingredients yield better texture. Do not overbake to ensure a soft center.