Chocolate Blossom Cookies are the perfect treat when you want something sweet, chocolatey, and a little bit special. These cookies are soft and chewy with a rich chocolate flavor, topped with a bright, melty chocolate kiss right in the center that makes every bite a little celebration.
I love making these cookies because they are so easy to shape and bake, but they look like you put in a lot of effort. The way the chocolate kiss softens but keeps its shape is one of my favorite things—it’s like a little surprise in each cookie. Plus, they smell amazing while baking, filling the whole kitchen with that cozy chocolate aroma.
These cookies are fantastic to share with friends and family, especially during holidays or parties. I like to serve them with a simple glass of milk or a warm cup of coffee. They’re always a crowd-pleaser and bring out happy smiles everywhere they go. If you’ve never made them before, they’re really worth trying—you might just find yourself making them again and again!
Key Ingredients & Substitutions
All-purpose flour: This is the base that gives the cookies structure. For a gluten-free option, you can try a 1-to-1 gluten-free baking flour blend.
Cocoa powder: Unsweetened cocoa gives that rich chocolate flavor. If you want a milder taste, Dutch-processed cocoa is smoother and less acidic.
Butter: Softened butter creates a tender, chewy texture. You can swap with margarine or a vegan butter for dairy-free cookies, but texture may be slightly different.
Chocolate Hershey’s kisses: These are the star on top. If you don’t have Hershey’s, any chocolate drop or mini chocolate bar piece works well.
Powdered sugar (for rolling): This helps create that pretty crackled look and adds sweetness to the outside. If you don’t have powdered sugar, granulated sugar is okay but won’t look quite the same.
How Do You Get the Perfect Cracks and Soft Center in Chocolate Blossom Cookies?
Cracks on the cookie surface show that the dough is just right — not too wet or dry. Here’s how to get it:
- Roll your dough balls well in powdered sugar. This coating helps the cookies crack distinctly as they bake.
- Bake at 350°F (175°C) just 8-10 minutes. Overbaking makes them dry and hard, underbaking keeps the centers soft and gooey.
- When you take them out, press a chocolate kiss right away while the cookie is soft. It will gently sink in and melt slightly without losing shape.
- Let cookies cool on the tray first, so they finish setting gently before moving to a wire rack.
Following these steps, you’ll get that lovely crackled look on the outside combined with a soft, chewy center and a melty chocolate surprise on top every time.
Equipment You’ll Need
- Mixing bowls – I suggest medium and large bowls for mixing the dough and dry ingredients easily.
- Whisk – great for blending the flour, cocoa, and baking powder smoothly.
- Hand or stand mixer – makes cream-ing the butter and sugars quicker and more even.
- Cookie scoop or spoon – helps shape uniform cookies for even baking.
- Parchment paper or silicone baking mats – to prevent sticking and make cleanup easier.
- Baking sheets – sturdy and flat for even heat distribution.
- Cooling rack – to cool cookies so they set perfectly without becoming soggy.
- Unwrapped Hershey’s kisses – the finishing touch that creates that classic look and melt-in-your-mouth center.
Flavor Variations & Add-Ins
- Nutty twist: Stir in chopped nuts like walnuts or pecans for crunch and extra flavor.
- Extra chocolate: Mix in chocolate chips or chunks into the dough for even more gooey melty bits.
- Minty green: Use peppermint kisses or add a pinch of peppermint extract to give a festive, minty punch.
- Vegan version: Replace butter with coconut oil or vegan margarine and use vegan kisses or chocolate chips.
Chocolate Blossom Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup powdered sugar (for rolling)
- About 24 chocolate Hershey’s kisses, unwrapped
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, 8-10 minutes to bake, plus a few minutes to cool. You’ll be able to enjoy your delicious cookies in under 30 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this mixture aside for now.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is creamy and fluffy. Then, add the egg, vanilla extract, and milk and beat everything together until well mixed.
3. Combine and Shape:
Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Shape the dough into 1-inch balls, then roll each ball thoroughly in powdered sugar to coat.
4. Bake and Add the Chocolate Kiss:
Place your dough balls about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the cookies look set and have cracked tops but are still soft in the center. As soon as you take them out of the oven, gently press one unwrapped chocolate Hershey’s kiss into the center of each cookie.
5. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes so the chocolate can set, then transfer them to a wire rack to cool completely. Optional: dust with a little extra powdered sugar before serving. Enjoy your soft, chewy chocolate cookies with a melty chocolate center!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for creamy, smooth dough. If your butter is frozen, thaw it in the fridge overnight or soften it quickly by microwaving in short bursts, being careful not to melt it.
What Can I Substitute for Hershey’s Kisses?
You can use any small chocolate pieces like mini chocolate chips, chocolate buttons, or chopped chocolate bars. Just place one on top immediately after baking to get that melty effect.
How Should I Store Leftover Chocolate Blossom Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and keep it refrigerated for up to 2 days before baking. Let it sit at room temperature for a few minutes before shaping and rolling in powdered sugar.