Chocolate Blossom Cookies
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Similar to peanut butter blossoms, chocolate blossom cookies feature a chocolatey dough that’s rolled in sugar and topped with a chocolate Hershey’s kiss. They are perfect for holidays, but I love them all year ’round! Recipe includes a how-to video!
Double Chocolate Blossom Cookies
A cross between peanut butter blossoms and crinkle cookies, these chocolate blossom cookies are the perfect rich treat for Valentine’s Day, Christmas, or really any day of the year. They are so chocolatey and fun, and they remind me a bit of soft, chewy brownies, only in cookie form.
This is a soft cookie dough, which unfortunately means it requires a bit of chilling…four hours, to be exact (I know, I know!). Chilling the dough will keep your cookies from spreading too much in the oven, and perhaps most importantly, it will make the dough rollable (it’s too sticky once it’s first mixed up).
Personally, I like to prepare my dough the night before, then the next day I can just scoop, roll in sugar, and bake. So easy! You can also chill the dough and then freeze it; I include instructions for this in the FAQ section below. I love doing this for holiday baking!
What You Need
Chocolate blossoms can be made with just a handful of ingredients, most of which you will already have on hand. Here are few of the important ones:
- Sugar. We’ll use granulated and brown sugar (either light or dark brown sugar will work) in the dough and powdered sugar for rolling. You could also use a coarse or plain granulated sugar for rolling if you don’t want to use powdered sugar.
- Cocoa powder. Natural cocoa powder is my preference here. Dutch process cocoa will work, but it will give you a darker chocolate flavor, so keep that in mind!
- Baking powder. Yes, these cookies need one tablespoon (not teaspoon!) of baking powder.
- Butter. Make sure your butter is softened, but not so softened that it is melty. Use unsalted butter since we are adding salt ourselves.
- Hershey kisses. Milk chocolate kisses are classic, but you can get creative here (after all there are SO many varieties of kisses to choose from!! Peppermint kisses would be a fun holiday twist on this recipe for Christmas!
SAM’S TIP: Be careful to measure your flour properly! As with so many cookie recipes, adding too much flour to the dough can make it crumbly and dry.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Blossoms
- Cream the butter and sugars until fully combined.
- Add the eggs one at a time, then stir in the vanilla.
- Combine the dry ingredients in a separate bowl, then gradually stir them into the wet ingredients. I like to do this in three parts.
- Cover and chill the dough in the fridge for at least 4 hours before proceeding.
- Scoop and roll the dough into 1 ½ tablespoon sized balls.
- Roll the dough balls in powdered sugar before placing 2″ apart on parchment lined baking sheets.
- Bake for 10-12 minutes at 350F, then remove from the oven and press Hershey kisses into the centers of each cookie.
- Let the cookies cool completely on their baking sheets before enjoying.
SAM’S TIP: Don’t over-bake your cookies (unless you want them dry, crumbly, and crisp!). Pull them out of the oven when the edges look just set and the centers still look a bit underdone. They will finish cooking outside the oven on their baking sheets for perfectly soft and chewy results.
Frequently Asked Questions
Yes! These cookies freeze well (great for getting a jump on your holiday baking!). You can also freeze the dough; simply follow the instructions for rolled cookies in my how to freeze cookie dough post.
This dough will need to be refrigerated for at least 4 hours and up to 4 days. Make sure to keep it covered in the fridge while it chills.
You could, but it really isn’t my preference here. I find the natural cocoa adds a deep, perfectly chocolatey flavor in these cookies, and the Dutch cocoa just takes things a bit further in a way that I don’t prefer. But feel free to experiment with it and see if you like it!
So which do you prefer–peanut butter or chocolate blossom cookies? It’s SO hard to choose, I know!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Chocolate Blossom Cookies
Equipment
Ingredients
- 12 Tablespoons (170 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light or dark brown sugar, tightly packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 cup (100 g) natural cocoa powder
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 2 cups (250 g) powdered sugar, for rolling
- 3 dozen milk chocolate kisses, unwrapped
Instructions
- Combine the butter and sugars in the bowl of a stand mixer (or in a large bowl, and use an electric mixer) and beat together until ingredients are well-creamed.12 Tablespoons (170 g) unsalted butter, 1 ½ cups (300 g) granulated sugar, ½ cup (100 g) light or dark brown sugar
- Add eggs, one at a time, stirring until completely combined, and then stir in vanilla extract.4 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.2 ½ cups (312 g) all-purpose flour, 1 cup (100 g) natural cocoa powder, 1 Tablespoon baking powder, ¾ teaspoon salt
- Gradually add dry ingredients to your wet ingredients until completely combined.
- Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
- After chilling, preheat oven to 350F (175C) and prepare baking sheet by lining with parchment paper.
- Roll dough into 1 ½ Tablespoon-sized balls and roll thoroughly in powdered sugar.2 cups (250 g) powdered sugar
- Transfer to baking sheet and bake on 350F (175C) for 10-12 minutes — take care to not over-bake.
- Within 1-2 minutes of removing cookies from oven, gently press a chocolate kiss into the center of each cookie.3 dozen milk chocolate kisses
- Allow cookies to finish cooling completely on baking sheet before enjoying.
Notes
Storing
Store in an airtight container at room temperature for up to a week.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Has anyone made a batch and left it out for Santa? He didn’t take any of the cookies I left out last year. But I also didn’t follow a sugarspunrun recioe last year…hoping for better results this time… thanks
I haven’t baked yet, but will soon! I plan to use cherry cordial Hershey kisses. Do you recommend any additional extracts like almond to go with the cherry?
Hi Liv! I haven’t personally experimented with it, but that could be a good flavor combination. 🙂
I’m doing my cookie baking over several days…. How long can the dough be refrigerated? Thanks
Hi Martha! This dough will be good refrigerated for at least 2 days. 🙂
This is the first time I have ever made this type of cookie. I doubled the batch and used Dutch processed cocoa. The cookies are absolutely amazing. I will be making them again soon!
I’m so glad you enjoyed them so much, Nadine! 🙂
they turned out wonderful!
I’m so glad you enjoyed them, Lillian! 🙂
Hello: This recipe looks amazing and I plan to make it soon. I was wondering if the recipe doubles well. I make cookies every week for work and I need a lot!
Thank you!
Peggy Schorr
Absolutely! We hope everyone loves them, Peggy 😊
The cookies came out great and were a hit at work! I doubled the recipe and had no issues. This recipe will definitely be in my cookie rotation. Thank you for sharing!
I’m so glad they were such a hit, Peggy! 🙂
I have an update to my previous comment. People at work are telling me that these are the best cookies I have ever made. They keep coming back for more, so I am glad that I doubled the batch. I have been making cookies every week for work for many years, so I take this as quite the compliment. Thank you again for the delicious recipe!