Chocolate blossom cookies are soft chocolate cookies rolled in sugar and topped with a Hershey’s Kiss. They’re an easy no chill Christmas cookie recipe that are perfect for sharing at the holidays!
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These chewy cocoa blossom cookies topped with Hershey Kisses are incredibly delicious. They have fudgy chocolatey middles, crisp sugar exteriors and Hershey Kisses on top.
Cocoa blossom cookies with Hershey Kisses are similar to peanut butter blossoms. They are like peanut butter blossoms, but super chocolatey! You definitely need to make this recipe for your holiday cookie exchanges.
For more recipes, try my inside out chocolate chip cookies, hot chocolate cookies, and sour cream chocolate chip cookies.
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Why You’ll Love This Recipe
- You only need pantry friendly ingredients and less than 30 minutes to make these chocolate kiss cookies.
- Chocolate lovers will love these fudgy cookies topped with Hershey Kisses. For another chocolatey Christmas cookie recipe, make my Christmas cookies with sprinkles!
- This easy recipe only has a few steps. You don’t need to chill the dough.
- These hot cocoa blossom cookies are perfect for sharing during the holidays. I love them year round too just like these chocolate chip and pecan cookies!
Ingredient Notes
Here are some useful notes on the ingredients for this recipe for chocolate kiss cookies.
- Cocoa powder: Use unsweetened cocoa powder. Try my chocolate crinkle cookies for another yummy cocoa based cookie!
- Hershey Kisses: I use regular Hershey Kisses, but you can use any flavor Hershey Kisses. Hot cocoa kisses would be especially good with these cookies! For another chocolatey holiday treat, try my chocolate and peanut butter balls recipe.
- Cinnamon: These cookies don’t have a strong cinnamon flavor, but cinnamon adds a flavor. If you love cinnamon in cookies, try my chocolate chip snickerdoodles!
- Brown sugar: This recipe uses mostly brown sugar. Brown sugar gives these cookies a nice chewy texture. Use fresh light or dark brown sugar.
- Granulated sugar: In addition to being an ingredient in the cookie dough, the cookie dough balls are rolled in granulated sugar. The sugar adds a little sparkle and extra sweetness.
- 1 egg plus 1 egg yolk: Use one large, room temperature egg and 1 egg yolk. The egg binds the ingredients together.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Instead regular Hershey Kisses, use peppermint kisses or any other Hershey Kiss flavor.
- Use half or all almond extract in place of vanilla extract.
- In place of cinnamon, add 2 teaspoons of orange zest. Orange and chocolate are such a good combination!
- For more sparkle, roll cookie dough balls in sanding sugar instead of granulated sugar.
Step by Step Instructions
Here are the directions on how to make and bake these Hershey blossom cookies.
Step 1: (Photo 1 above) Cream the butter and sugars til light and fluffy. Beat in the vanilla, egg, and egg yolk one at a time until incorporated.
Step 2: (Photo 2 above) Add the dry ingredients and mix until just combined.
Step 3: (Photo 3 above) Scoop dough using a cookie scoop or a tablespoon. Roll dough balls in granulated sugar.
Step 4: (Photo 4 above) Place dough balls on a baking sheet lined with parchment paper.
Step 5: (Photo 5 above) Bake 7-9 minutes.
Step 6: (Photo 6 above) Press a Hershey Kiss in the center of each cookie as soon as you take them out of the oven. Next, transfer cookies to a rack to cool.
Expert Tips
Tip #1: Spoon the flour into your measuring cup. If you dredge the measuring cup into the flour, the flour will become compact. This can lead to dry cookies.
Tip # 2: Unwrap the Hershey Kisses before the cookies finish baking so that you can press them into the cookies as soon as they come out of the oven.
Recipe FAQs
You should add the Hershey’s kisses to the cookies after baking the cookies. If your kitchen is very warm, you can first chill the unwrapped kisses in the refrigerator or freezer for 30 minutes.
The cookies will puff up and cracks will start to form when the cookies have finished baking. I usually take mine out of the oven at 8 minutes.
Store these hot cocoa blossom cookies in an airtight container at room temperature for up to 5 days. Freeze these Hershey Kiss chocolate cookies in an airtight for up to 2 months. Defrost them in the refrigerator or at room temperature.
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Chocolate Blossom Cookies
Ingredients
- 10 tablespoons (140 g) unsalted butter room temperature
- ¾ cups (165 g) brown sugar, light or dark packed
- ¼ cup (50 g) granulated sugar
- 2½ teaspoons vanilla extract
- 1 large egg room temperature
- 1 egg yolk
- 1½ cups (187.5 g) all purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup (50 g) granulated sugar for rolling the cookie dough balls
- 34 Hershey Kisses
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a medium bowl, whisk to combine the flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
- Cream the butter and sugars til light and fluffy, about 2 minutes.
- Beat in the vanilla, egg, and egg yolk one at a time until incorporated.
- Add the dry ingredients and mix until just combined.
- Scoop dough using a cookie scoop or a tablespoon. Roll cookie dough balls in granulated sugar until coated.
- Place cookie dough balls about 2 inches apart. Bake 7-9 minutes.*
- As soon as cookies have finished baking, press a Hershey Kiss in the middle of each cookie. Transfer cookies to a wire rack to cool.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Clarissa
Came out exactly like I wanted! Cocoay, perfectly salted, rich… Used dark chocolate kisses. Baked exactly to 7 mins. Divine. Thank you for the recipe!
Natalie
Yay!!! thank you so much Clarissa, I love the idea of using dark chocolate kisses!
Linda
Holy delicious cookie Batman!! I used a mix of butter and shortening and the cookies and cream Hershey kisses and…I don’t have words. I wanted a non-peanut blossom option to take to work and I’m so glad I found this recipe. I’m thinking I’ll try the caramel kisses next time. Thank you for sharing!!
Natalie
hehe thanks so much for your comment and for making these cookies Linda! So happy you enjoyed them. Great idea to try them with caramel kisses too!:)