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The holiday season is the perfect time to whip up some heartwarming, delightful treats, and there’s no better way to do that than with a batch of these festive chocolate blossom cookies.
These cookies are a twist on the classic peanut butter blossom cookies and are a must-have on your holiday cookie tray.
Whether you’re a chocolate lover, a fan of Hershey’s Kisses, or just looking to try something new, these cookies are sure to become your new favorite holiday cookie.
Why You’ll Love This Recipe
Chocolate blossom cookies offer a delightful blend of fudgy chocolate cookies and the iconic Hershey’s Kiss candy.
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Here’s why you’ll fall in love with this easy recipe:
- Chewy and Fudgy:These cookies have a soft, chewy texture with a rich chocolate flavor that will satisfy even the most discerning chocolate lovers.
- Perfect for the Holidays:They make a classic Christmas cookie that’s a beautiful addition to any Christmas cookie platter.
- Simple Ingredients:The recipe uses straightforward ingredients that you likely already have in your kitchen.
- Fun to Make:Rolling the cookie dough balls in sprinkles adds a fun and festive touch to the cookies.
Tips for Success
Before we dive into the recipe, here are some tips and tricks for best results to ensure your double chocolate blossoms cookies turn out perfectly.
- Room Temperature Butter:Make sure your butter is at room temperature. It helps in achieving a light and fluffy cookie texture.
- Proper Mixing:When mixing the wet ingredients, don’t forget to scrape down the sides of your bowl. It ensures all ingredients are well incorporated.
- Don’t Overbake:Keep an eye on the cookies while they’re in the oven. Overbaking can result in dry cookies. Remove them when they’re puffed and the edges are set.
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Now, let’s get to the heart of the matter – the ingredients and how to make these delectable chocolate kiss cookies.
Ingredients Needed for Chocolate Blossom Cookies
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 36 Hershey’s Kisses milk chocolate candies
- Assorted sprinkles, for a festive look
Step-by-Step Preparation With Pictures
1. Preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry ingredient mixture aside.
3. To a separate large bowl add the butter and both types of sugar. Use an electric mixer with a paddle attachment to beat the butter with sugar on medium speed for about 10 minutes until the mixture becomes fluffy. Scrape down the sides as needed.
4. Mix in the vanilla extract, egg, and egg yolk until everything is well combined.
5. Gradually add the dry ingredients to the wet mixture and continue to beat until the dough is fully mixed.
6. Using a small (1 tablespoon) cookie scoop, portion the dough and shape it into balls. For a festive look (but this is optional), roll the balls in sprinkles.
7. Place these dough balls on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake the cookies in the preheated oven for 8 to 10 minutes, or until the cookies are puffed up, and the edges are set.
9. After removing the cookies from the oven, gently press one Hershey’s Kiss onto the center of each cookie.
10. Transfer the cookies to a cooling rack and let them cool completely. During this time, the candies will look like they’re melting but don’t disturb them. They will resolidify into the correct shape.
11. Enjoy your super festive Hershey Kiss cookies!
Serving Suggestions
Serve these festive chocolate blossom cookies as a delightful treat at Christmas time, at a cookie exchange during the holidays, or on Valentine’s Day.
They pair perfectly with a glass of milk, hot cocoa, or a cup of tea.
Can’t get enough of Christmas treats? Try this Hershey fudge recipe next.
Variations
While these are my family’s favorite Christmas cookies, I sometimes get creative with variations.
Try different flavors of Hershey’s Kisses, such as dark chocolate kisses, or special holiday flavors like candy cane or chocolate peppermint.
You can also turn these into peanut butter cookies by adding creamy peanut butter to the chocolate cookie base. Or simply use peanut butter kiss cookies instead.
How to Store
- Storing. To keep your double chocolate blossom cookies fresh and delicious, store them in an airtight container for up to one week at room temperature or in the refrigerator for up to three weeks.
- Make Ahead. If you want to make them in advance, these cooled cookies can also be frozen in freezer bags. Just be aware that sudden temperature changes may cause the candy to develop a harmless “bloom” (a white, powdery appearance), which doesn’t affect their taste.
One Last Thing
These festive chocolate blossom cookies are a wonderful holiday treat that combines the best of both worlds: chewy chocolate cookies and the iconic Hershey Kisses.
This fairly straightforward cookie recipe is sure to become a new favorite on your Christmas cookie platter.
So, gather your ingredients, put on some holiday tunes, and enjoy baking and decorating these delicious cookies with the kids.
Your Turn
If you make these festive chocolate blossom cookies, please take a moment to let me know how you liked them by leaving a rating and a comment below on the recipe card.
Try These Delicious Cookie Recipes Next
- Easy S’Mores Crumbl Cookies [Copycat Recipe]
- Simple Recipe Of Red Velvet Valentine Cookies
Print Pin
5 from 42 votes
Chocolate Blossom Cookies: Festive Christmas Recipe
Simple recipe of double chocolate blossom cookies with Hershey Kisses, perfect for Christmas and Valentine's Day.
Course Dessert
Cuisine American
Keyword chocolate blossom cookies
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
Servings 36
Calories 102kcal
Ingredients
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter at room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 36 Hershey’s Kisses milk chocolate candies
- Assorted sprinkles for a festive look
Instructions
Preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry ingredient mixture aside.
2 cups all-purpose flour, ⅔ cup unsweetened cocoa powder, ½ tsp baking soda, ¼ tsp salt
To a separate large bowl add the butter and both types of sugar. Use an electric mixer with a paddle attachment to beat the butter with sugar on medium speed for about 10 minutes until the mixture becomes fluffy. Scrape down the sides as needed.
1 cup (2 sticks) unsalted butter, ½ cup white sugar, ½ cup brown sugar
Mix in the vanilla extract, egg, and egg yolk until everything is well combined.
1 tsp vanilla extract, 1 egg, 1 egg yolk
Gradually add the dry ingredients to the wet mixture and continue to beat until the dough is fully mixed.
Using a small (1 tablespoon) cookie scoop, portion the dough and shape it into balls. For a festive look (but this is optional), roll the balls in sprinkles.
Place these dough balls on the prepared baking sheet, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 8 to 10 minutes, or until the cookies are puffed up, and the edges are set.
After removing the cookies from the oven, gently press one Hershey’s Kiss onto the center of each cookie.
36 Hershey’s Kisses milk chocolate candies
Transfer the cookies to a cooling rack and let them cool completely. During this time, the candies will look like they’re melting but don’t disturb them. They will resolidify into the correct shape.
Assorted sprinkles
Enjoy your super festive Hershey Kiss cookies!
Notes
Make sure to place Hershey’s kisses on the cookies while they are still warm to give them the right shape.
Nutrition
Serving: 1g | Calories: 102kcal | Carbohydrates: 11.7g | Protein: 1.4g | Fat: 5.9g | Saturated Fat: 3.6g | Cholesterol: 24mg | Sodium: 72mg | Potassium: 38mg | Fiber: 0.8g | Sugar: 5.6g | Calcium: 9mg | Iron: 1mg
