Chocolate Blossom Cookies are a delightful treat that bring together soft, chewy chocolate dough with a bright, melty chocolate kiss right in the center. These cookies have a perfect mix of rich chocolate flavor and a little pop of sweetness from the classic Hershey’s kiss on top. They’re simple but just so satisfying every time.
I love making these cookies when I want something that feels special but is super easy to whip up. The way the chocolate kiss stays soft and gooey while the cookie around it bakes to a chewy texture is my favorite part. Plus, it reminds me of holiday baking because these little cookies always make the kitchen smell amazing and feel cozy.
My go-to way to enjoy Chocolate Blossom Cookies is fresh out of the oven with a glass of cold milk or a warm cup of tea. They’re perfect for sharing with friends or just keeping nearby when you need a sweet little pick-me-up during the day. Honestly, they never last long around here because everyone loves them!
Key Ingredients & Substitutions
Butter: Unsalted butter gives great flavor and controls salt content. If you prefer dairy-free, try a vegan butter substitute but butter’s richness really helps with texture.
Cocoa Powder: Unsweetened cocoa adds deep chocolate flavor. Dutch-processed cocoa can be used for a milder taste, but it might change the texture slightly.
Chocolate Kisses: Classic Hershey’s Kisses are perfect here because they hold shape but soften nicely. You can swap with mini chocolate chips or squares, but the cookie may spread differently.
Powdered Sugar: Rolling cookies in powdered sugar creates a pretty crackled surface. Don’t skip this; it helps the texture and look. If you’re out, extra granulated sugar works but less powdery on the outside.
How Do You Get the Perfect Crackle on Chocolate Blossom Cookies?
The crackled look happens when you roll dough in powdered sugar and bake just right. Here’s how to nail it:
- Roll dough balls generously in powdered sugar. This coats the outside and helps cracks appear as the cookie spreads.
- Bake at 350°F (175°C) until edges set but centers remain soft—usually 8-10 minutes.
- Press the chocolate kiss immediately after baking to create the signature indentation and allow cracks to open around it.
- Don’t overbake; cookies should stay soft and moist with noticeable cracks, not dry or flat.
Let cookies cool a bit on the pan to keep their shape before moving to a rack. This method creates that beautiful blossom effect every time!
Equipment You’ll Need
- Mixing bowls – I recommend a large one for mixing the dough and smaller ones for coatings. It makes mixing easy and less messy.
- Electric hand or stand mixer – helps cream the butter and sugar together smoothly.
- Cookie scoop or tablespoon – ensures uniform-sized cookies that bake evenly.
- Parchment paper or silicone baking mats – prevents sticking and makes clean-up easier.
- Baking sheets – sturdy to hold the cookies comfortably without spreading too much.
- Cooling rack – lets cookies cool completely so they don’t become soggy from trapped steam.
- Small bowl for powdered sugar – helps coat the dough balls for that signature crackled look.
- Kitchen torch or edible flower petals (optional) – for garnishing and adding a pretty finishing touch.
Flavor Variations & Add-Ins
- Use dark chocolate or white chocolate kisses instead of milk chocolate; each gives a different flavor profile.
- Mix in chopped nuts or dried fruit into the dough for extra crunch and flavor.
- Add a hint of peppermint or cinnamon extract to the dough for a festive twist.
- Swap out the powdered sugar for colored sanding sugar for a fun, vibrant look.
Chocolate Blossom Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
For Rolling & Topping:
- 2 cups powdered sugar (for rolling)
- About 36 chocolate kisses (e.g., Hershey’s Kisses)
- Optional: edible flowers or petals for garnish
Time Needed:
This recipe takes about 15 minutes to prepare, 8-10 minutes to bake, plus around 5 minutes of cooling time on the baking sheet and extra time if you choose to garnish. In total, expect around 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Getting Ready:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep cookies from sticking and make cleanup easy.
2. Making the Dough:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then, beat in the egg and vanilla extract until everything is well combined. In another bowl, whisk together your cocoa powder, flour, baking soda, and salt. Slowly add these dry ingredients to the wet mixture, alternating with milk, and mix just until a soft dough forms.
3. Rolling the Cookies:
Pour your powdered sugar into a shallow bowl. Using a cookie scoop or spoon, scoop out portions of dough and roll them into balls. Roll each dough ball thoroughly in the powdered sugar so they’re fully covered – this helps give that beautiful crackled look after baking.
4. Baking and Adding the Chocolate Kisses:
Place the powdered sugar-coated dough balls about 2 inches apart on your prepared baking sheets. Bake for 8-10 minutes, or until the edges set but the centers still look soft. Right after taking them out of the oven, gently press a chocolate kiss into the center of each cookie. You’ll see the cookie crack around the kiss, creating the pretty blossom effect.
5. Cooling and Finishing Touches:
Allow the cookies to cool on the baking sheet for about 5 minutes so the chocolate can set. Then, transfer each cookie to a wire rack to cool completely. If you like, dust the cookies with a little extra powdered sugar and top each chocolate kiss with a small edible flower or petal for a charming presentation.
Enjoy your chewy, chocolatey Chocolate Blossom Cookies fresh with milk, or store them in an airtight container to savor later!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter at room temperature for easy creaming and the right cookie texture. If your butter is frozen, thaw it in the fridge overnight or gently soften it at room temperature for about 30 minutes before baking.
Can I Substitute Milk with a Dairy-Free Alternative?
Absolutely! You can use almond milk, oat milk, or any other plant-based milk in the same amount. Just keep the liquid measurement the same to maintain the dough’s consistency.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to a week, or freeze for up to 3 months—just thaw before enjoying!
What If I Don’t Have Chocolate Kisses?
You can substitute with mini chocolate bars, large chocolate chips, or even chunks of your favorite chocolate. Press them into the cookies right after baking to get that signature blossom look.