Chocolate Blossom Cookies

Soft chocolate cookies that puff instead of spread, with a set edge, tender center, and a warm Hershey’s Kiss pressed right into the middle while the dough is still hot.

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Why This Recipe Works

The dough is engineered to puff, not flow. A controlled amount of fat and flour keeps the cookies thick so the kiss doesn’t sink or slide. Cocoa powder absorbs moisture, tightening the crumb and preventing excessive spread—one of the most common causes of blossom failure.

Baking just until the tops lose their gloss keeps the centers soft. Residual heat finishes the bake after the cookies come out of the oven.

Pressing the kiss immediately matters. The cookie is still flexible, so it accepts the chocolate without cracking, while the kiss gently melts and anchors in place.

Ingredients & Substitutions

Unsalted butter
Provides structure without excess spread. Softened butter should feel cool, not greasy.

Granulated sugar + brown sugar
Granulated sugar helps the cookies set and dome. Brown sugar adds moisture so the centers stay tender.

Egg
Binds the dough and supports lift without making the cookies cakey.

Vanilla extract
Rounds out the cocoa flavor and prevents flat chocolate notes.

All-purpose flour
Gives enough strength to support the kiss without becoming dense.

Natural cocoa powder
Preferred for balanced bitterness and lighter color. Dutch-process works, but the cookies will be darker and slightly less sharp.

Baking soda
Encourages gentle lift and prevents a dense interior.

Salt
Balances sweetness and sharpens cocoa flavor.

Hershey’s Kisses
Classic milk chocolate is standard, but any kiss with a firm shape works. Avoid filled or oversized varieties—they slide.

Optional rolling sugar
Granulated sugar creates a subtle crisp exterior. Skip if you want a smoother surface.

Essential Equipment

• Stand mixer or hand mixer
• Cookie scoop for uniform sizing
• Baking sheets lined with parchment
• Cooling rack

How to Make Chocolate Blossom Cookies

Mixing the Dough

1. Cream the butter and sugars until smooth and slightly pale, not fluffy.
2. Add the egg and vanilla and mix just until combined.
3. Whisk the dry ingredients separately, then mix into the dough on low speed. The dough should be soft but hold its shape when scooped. It should not feel greasy or slack.

Shaping

1. Scoop equal portions and roll into smooth balls. Smooth dough creates smooth cookies. Roll in granulated sugar if using.
2. Place cookies a few inches apart on the baking sheet.

Baking

1. Bake at 350°F until the cookies look puffed and the tops are no longer shiny. The edges should be set, but the centers will still feel soft.
2. Remove from the oven and immediately press one Hershey’s Kiss straight down into the center of each cookie. Do not twist.

Cooling

1. Let the cookies cool on the baking sheet for several minutes before moving. The structure sets as they cool, and the kisses firm up enough for storage.

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Expert Tips

• If cookies spread flat, the butter was too warm or the dough was overmixed.
• If cookies crack when pressing the kiss, they baked too long. Pull them sooner.
• For clean-looking blossoms, roll the dough until completely smooth—rough edges stay rough after baking.
• Kisses will be soft at first. They firm up as the cookies cool.

Storage & Freezing

To Store:
Store chocolate blossom cookies in an airtight container at room temperature for up to 5 days.

To Freeze Baked:
Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature.

To Freeze Dough:
Cookie dough balls can be frozen unbaked. Bake from frozen, adding about 1 minute to the bake time, then press in the kisses as usual.

FAQ

1. Why did my cookies spread too much?
   The butter was too soft or the dough was warm. Chill the dough briefly before baking if needed.
2. Why did the kiss melt completely?
   The cookies were too hot or the kiss was pressed too deeply. Press gently and straight down.
3. Can I use different flavors of Hershey’s Kisses?
   Yes, as long as they are solid and similar in size to classic kisses.
4. Do these need to be chilled?
   No, but if your kitchen is warm, a short chill helps maintain shape.

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Chocolate Blossom Cookies

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

20

minutes

Cooking time

10

minutes

Calories

145

kcal

Total time

30

minutes

Soft chocolate cookies that puff in the oven and hold a Hershey’s Kiss at the center. Tender inside, lightly set edges, and classic blossom shape.

Ingredients

• 3/4 cup unsalted butter, softened (170g)

• 1/2 cup granulated sugar (100g)

• 1/2 cup brown sugar, packed (100g)

• 1 large egg (50g)

• 2 teaspoons vanilla extract (10g)

• 1 1/2 cups all-purpose flour (190g)

• 1/2 cup natural cocoa powder (50g)

• 1 teaspoon baking soda (5g)

• 1/4 teaspoon salt (1.5g)

• 24 Hershey’s Kisses, unwrapped (225g)

• 1/4 cup granulated sugar for rolling, optional (50g)

Directions

• Preheat oven to 350°F (177°C) and line baking sheets.
• Cream butter and sugars until smooth and pale.
• Mix in egg and vanilla until combined.
• Whisk flour, cocoa powder, baking soda, and salt in a separate bowl.
• Add dry ingredients to the dough and mix just until incorporated.
• Scoop dough and roll into smooth balls. Roll in sugar if using.
• Arrange on baking sheets, spaced apart.
• Bake 8–10 minutes until puffed and tops lose their shine.
• Immediately press a Hershey’s Kiss into the center of each cookie.
• Cool on the baking sheet, then transfer to a rack.

Notes

• Key texture marker: Puffy cookies with set edges and soft centers.
  Make-ahead: Dough can be scooped and frozen up to 2 months.
• INTERNATIONAL SUBSTITUTIONS
  UK/AUS
  All-purpose flour → Plain flour
  Brown sugar → Soft brown sugar
  Granulated sugar → Caster sugar