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
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
Recommended Equipment
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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Dana
Best Christmas cookies I’ve made! Refrigerated for about 2 and 1/2 hours, and the dough was perfect. My husband and daughter loved them! Thanks for the recipe!
Sam
So happy to hear this, thank you for trying my recipe and letting me know how it turned out, Dana!
Sarah
My cookies came out flat and not fluffy like in the picture above.
Sam
That’s frustrating, how long did they chill?
Sarah
I kept the dough in the fridge over night
Sam
Hmm the only other thing I can think of is it may have needed more flour in the dough. 🙁
Becky Yandrasitz
This will be my third year making these! The very first time I made it, I accidentally used baking soda instead of powder. They came out amazing, so I have done it that way ever since, but one of these days I will make it properly and compare 😂
HG
Very soft dough even after chilling for about 12 hours, and very sticky. After baking, these turned out very cakey, not brownie-like like I was hoping, and I’m thinking it’s due to there being so many eggs. Still tasty enough, just not exactly what I was looking for. I used hugs in the middle which looked cool!
Fran
Is there anyway for the dough to not be so sticky? I put in fridge for 4hours. I will leave overnight just to see if it changes more. Thanks.
Sam
Hi Fran! It is a sticky dough. Let me know if it seems better over night. It shouldn’t be unmanageable, but if it’s a bit sticky you can dust your hands with powdered sugar to roll the balls. 🙂
Wendy
Another great recipe. Next time I want to try these with a different flavor kiss.
Emily @ Sugar Spun Run
So glad you enjoyed, Wendy! Let us know which combination you try ☺️
Anahi
Could you make this without the cocoa powder? Just vanilla?
Sam
Hi Anahi! Unfortunately that won’t work. 🙁 You could try my butter cookies. They have a similar appearance. 🙂
Ginette
These cookies are delicious. Can they be frozen?
Sam
I am so glad you enjoyed them, Ginette! You shouldn’t have any issues freezing them. 🙂
Casey
Could these be rolled in sanding sugar instead of powdered sugar?
Sam
Hi Casey! That will work just fine. 🙂
Rhiannon
How long does dough stay good for refrigerated?? Can you freeze dough??
Sugar Spun Run
Hi, Rhiannon! If stored properly (airtight container), the dough will last up to 1 week. I have never frozen the dough, however, it should be fine. Enjoy!
Jacquelin
Made for Valentine’s and used Hershey’s Gold and dark Kisses. Use Real butter, bring all ingredients to room temperature, including eggs,Sift flour and cocoa powder, chill dough overnight and I only baked a dozen at a time so I could determine size. Great success!!!Jacquelin
Sugar Spun Run
What a perfect treat for Valentine’s day! I am so glad that you enjoyed the recipe. Thanks for commenting, Jacquelin!
Naz
Awesome, do u have a recipe for royal creme biscuits.
Michele
I made these for my daughters wedding and they were the best cookies I ever tasted! Lots of compliments!
Sam
I am so happy to hear they were such a hit!! 🙂