Cocoa blossom cookies are soft chocolate cookies rolled in sugar and topped with a Hershey’s Kiss. The recipe couldn’t be easier to make. These classic Christmas cookies are perfect for sharing at the holidays or for any occasion.
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. Everyone loves these cookies!
Cocoa blossom cookies with Hershey Kisses are a must make during the holidays. I have gotten a lot of requests for these cookies, so I created this recipe.
Why You’ll Love This Recipe
- You only need simple pantry friendly ingredients and less than 30 minutes to make these chocolate kiss cookies!
- They are fudgy and chocolatey cookies topped with Hershey Kisses. All that chocolate will keep chocolate fans coming back for more.
- This easy recipe only has a few steps and doesn’t require any specialty tools to make the perfect chocolate blossom cookies.
- These hot cocoa blossom cookies pack up well and are perfect for sharing during the holidays.
Here are some useful notes on the ingredients for this recipe for chocolate kiss cookies.
- Flour: Use all purpose flour.
- Cocoa powder: Use unsweetened cocoa powder. I find that Dutch process cocoa adds the best chocolate flavor.
- 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!
- Cinnamon: These cookies don’t have a strong cinnamon flavor, but cinnamon adds a flavor
- Vanilla extract: Vanilla extract adds flavor.
- Salt: Salt brings out the flavor of these cookies. The salt also balances out the sweetness of the cookies.
- 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.
Step by Step Instructions
Here are the directions on how to make and bake these Hershey blossom cookies.
Step One: Combine the dry ingredients. Whisk to combine the flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
Step Two: Cream the butter and sugar. Cream the butter and sugars til light and fluffy.
Step Three: Add the vanilla, egg, and egg yolk. Beat in the vanilla, egg, and egg yolk one at a time until incorporated.
Step Four: Mix in the dry ingredients. Add the dry ingredients and mix until just combined.
Step Five: Roll dough into balls. Scoop dough using a cookie scoop or a tablespoon.
Step Six: Roll balls in sugar. Roll dough balls in granulated sugar.
Step Seven: Bake. Place dough balls on a baking sheet lined with parchment paper. Bake 7-9 minutes.
Step Seven: Bake. Place dough balls about 2 inches apart on a baking sheet lined with parchment paper. Bake 7-9 minutes.
Step Seven: Bake. 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.
Hint: Unwrap the Hershey Kisses before you bake the cookies or while the cookies bake.
Substitutions and Variations
- Hershey Kisses – instead regular Hershey Kisses, you can make chocolate blossom cookies with peppermint kisses or any other Hershey Kiss flavor.
- Vanilla extract– use half or all almond extract in place of vanilla extract.
- Cinnamon- leave out the cinnamon if you prefer.
- Orange zest-One of my other favorite ingredients with chocolate is orange. In place of cinnamon, add 2 teaspoons of orange zest.
- Sparkling sanding sugar-For even more sparkle, roll cookie dough balls in sanding sugar instead of granulated sugar.
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’s Kisses before baking. Unwrap the Hershey Kisses before the cookies have finished baking. You’ll want to press them into the cookies as soon as they come out of the oven.
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.
Hershey Kisses are delicious as is! They are also like a two for one dessert when you top cookies with them!
Room Temperature: Store these hot cocoa blossom cookies in an airtight container. Store at room temperature for up to 5 days.
Freezer: 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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Cocoa Blossom Cookies
- 10 tablespoons unsalted butter room temperature
- ¾ cups brown sugar, light or dark packed
- ¼ cup granulated sugar
- 2½ teaspoons vanilla extract
- 1 large egg room temperature
- 1 egg yolk
- 1½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup granulated sugar for rolling the cookie dough balls
- 34 Hershey Kisses
- 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.