Chocolate Blossom Cookies are a delightful treat featuring soft, chewy chocolate goodness topped with a shiny, sweet Hershey’s kiss right in the center. These cookies are a lovely mix of rich cocoa flavor and that little burst of chocolate from the kiss, making them irresistible at any time of the day.
I love making these during the holidays or whenever I want a simple but special dessert. What makes them so fun is pressing the chocolate kiss into the warm cookie dough just as they come out of the oven—watching the chocolate soften and melt slightly is pretty satisfying. Plus, they’re easy to whip up, so I always keep the ingredients on hand for a quick chocolate fix.
My favorite way to enjoy these cookies is with a cold glass of milk or a cup of coffee in the afternoon. They’re perfect for sharing with friends or packing in lunchboxes because they hold their shape well and taste just as good the next day. Chocolate Blossom Cookies never fail to bring a smile to everyone’s face around here!
Key Ingredients & Substitutions
All-purpose flour: This forms the base and gives the cookies structure. You can try whole wheat flour for a nuttier flavor, but the texture may be a bit denser.
Cocoa powder: Unsweetened cocoa powder provides deep chocolate flavor. Dutch-processed cocoa can be used for a milder taste and darker color.
Butter: Using softened unsalted butter helps create tender cookies. You can swap with margarine or a plant-based butter for a dairy-free version.
Granulated sugar: Adds sweetness and helps with texture. Brown sugar can be mixed in for a slightly more moist and chewy cookie.
Chocolate kisses: These make the signature center. You can use mini chocolate chips, chocolate chunks, or candy melts if kisses are not available.
How Do I Get the Perfect Cracked, Soft Texture?
The cracked look and soft texture come from careful mixing and baking. Here’s how to achieve it:
- Cream butter and sugar until light and fluffy to trap air for softness.
- Mix dry ingredients gradually—overmixing can toughen the dough.
- Rolling dough balls in powdered sugar creates that lovely cracked exterior during baking.
- Baking just until cracks appear keeps cookies soft inside. Watch them so they don’t overbake.
- Press chocolate kisses into cookies right out of the oven to soften but keep shape.
These steps help balance softness with a pretty cracked look and melty chocolate center every time.
Equipment You’ll Need
- Mixing bowls – I use these to combine ingredients easily and keep things tidy.
- Electric hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – for accurate ingredient amounts so the cookies turn out just right.
- Cookie scoop or tablespoon – helps portion the dough evenly for consistent cookies.
- Parchment paper – prevents sticking and makes cleanup easier.
- Baking sheets – provide a flat surface for baking the cookies evenly.
- Wire rack – cool the cookies on this to keep them crisp and prevent sogginess.
Flavor Variations & Add-Ins
- Swap chocolate kisses for mini peanut butter cups for a nutty surprise.
- Stir in chopped nuts like walnuts or pecans for crunch and extra flavor.
- Add a teaspoon of peppermint extract or cinnamon to the dough for a seasonal twist.
- Mix in white chocolate chips or caramel bits for a different sweet gooey effect.
Chocolate Blossom Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for rolling)
- About 20 small chocolate kisses or chocolate drops
How Much Time Will You Need?
Get ready to spend about 15 minutes preparing the dough, 10-12 minutes baking, and a few more minutes cooling. In total, it should take around 30–35 minutes to make these delicious cookies from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep your cookies from sticking. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt to mix all the dry goodies evenly.
2. Cream Butter and Sugar
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture looks light and fluffy. This helps your cookies come out soft and tender.
3. Add Egg and Vanilla
Beat in the egg and vanilla extract until everything is smoothly blended. This will add moisture and yummy flavor to your dough.
4. Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the buttery mixture, mixing just until a soft dough forms. Be careful not to overmix—your cookies will thank you!
5. Shape and Roll the Dough
Using a tablespoon or cookie scoop, scoop out balls of dough. Roll each ball thoroughly in the powdered sugar until fully covered. This sugary coating creates lovely cracks once baked.
6. Bake and Add Chocolate Kisses
Place the dough balls onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the cookies have spread and cracked just right. Right after they come out of the oven, gently press one chocolate kiss into the center of each warm cookie so it softens but keeps its shape.
7. Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes, then carefully move them to a wire rack to cool completely. Now, enjoy your soft, fudgy Chocolate Blossom Cookies with a cold glass of milk or your favorite warm drink!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter at room temperature so it creams properly with the sugar. If your butter is frozen, thaw it in the fridge overnight or leave it on the counter until soft but not melted.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough up to 24 hours ahead and keep it refrigerated. When ready, scoop, roll in powdered sugar, and bake as usual. This helps enhance the flavors.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 3 months and thaw before enjoying.
What Can I Substitute for Chocolate Kisses?
If you don’t have chocolate kisses, mini chocolate chips, chocolate chunks, or candy melts work well too. Just press them into the cookie centers immediately after baking for a similar melty effect.
