Introduction

Chocolate Blossom Cookies are a delightful treat combining rich cocoa dough with a melty chocolate Kiss center. These soft, chewy cookies are perfect for sharing or enjoying with a cup of coffee. Their signature look and taste make them a holiday favorite and a year-round classic.

A white plate holds a close grouping of round chocolate cookies, each one deep brown with a slightly cracked, sugar-coated texture. On top of every cookie sits a single, smooth, shiny chocolate drop placed in the center, standing upright like a small peak. The cookies slightly overlap each other, showing their thick, soft edges, with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 chocolate Kisses
1 cup all-purpose flour (125 grams)
½ cup cocoa powder (45 grams)
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (112 grams), softened
½ cup brown sugar (105 grams), dark preferred
½ cup granulated sugar (100 grams, for dough)
1 large egg
1 teaspoon vanilla extract
⅓ cup granulated sugar (67 grams, for rolling)

Instructions

Step 1: Preheat your oven to 350℉ (180℃). Line cookie sheets with parchment paper or silicone baking mats. Unwrap the chocolate Kisses, place them in a freezer bag, and freeze until ready to use.
Step 2: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine, then set aside.
Step 3: In a large bowl, cream the softened butter with the brown sugar and ½ cup granulated sugar until the mixture is smooth and free of butter lumps.
Step 4: Beat the egg and vanilla extract into the butter mixture until fully incorporated.
Step 5: Gradually add the dry ingredients into the wet mixture, starting with the mixer on low speed. Mix until just combined.
Step 6: Pour the ⅓ cup granulated sugar onto a small plate. Scoop the dough into balls, about 1 to 1½ tablespoons each. Roll each ball in the sugar, then place them about 2 inches apart on the prepared baking sheet.
Step 7: Bake one sheet at a time in the center of the preheated oven for 8-10 minutes, or until the tops are set and starting to crack.
Step 8: Remove from the oven and immediately press a frozen chocolate Kiss into the center of each cookie. For best results and to keep the Kisses from melting too much, return the cookie sheet to the freezer for 10 minutes.

Tips & Variations

Measure the flour carefully by spooning it into the cup and leveling it to avoid dry cookies.
Use dark brown sugar for a richer flavor.
Chilling the dough before baking can enhance the texture and flavor.
Try different flavored chocolate Kisses for a fun twist, such as caramel or mint.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies (without Kisses) and thaw before adding fresh chocolate candies. To reheat, warm gently in a microwave for 10-15 seconds to soften the cookie and slightly melt the chocolate center.

How to Serve

A white plate holds about fourteen round chocolate cookies, each topped with either a smooth milk chocolate kiss or a white chocolate peppermint with red stripes. The cookies have a textured, cracked surface and a sugar-dusted appearance with a dark brown color. Around the plate, there is a white marbled surface with a holiday decoration of green leaves and red berries in the bottom left corner, a cut peppermint candy, and pieces of chocolate. A cup of milk with a scalloped edge is visible in the upper left corner. The overall scene has a clean, bright look with a festive touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate instead of Kisses?

Yes, you can substitute with small chocolate pieces or mini chocolate bars, but Kisses are ideal because of their shape and size, which melts perfectly over the cookie.

Why do you roll the dough balls in sugar before baking?

Rolling the dough in sugar creates a slightly crisp exterior and adds a subtle sweetness and texture contrast to the soft cookie inside.