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 and are perfect for sharing at the holidays or any occasion.
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
Hershey Kisses: Take Hershey Kisses out of their wrappers before or while the cookies bake so that you can place them on top of the cookies when they finish baking. Nutritional Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.Storage: 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.