These thick, chewy, and super fudgy chocolate blossom cookies are the perfect switch-up from traditional Hershey Kiss peanut butter cookies! They're bite-sized and perfect for adding to a Christmas cookie platter.
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Why You'll Love These Chocolate Blossom Cookies
- Rich & Fudgy: This recipe uses my signature dark chocolate cookie base from my fan-favorite cosmic brownie cookies, so it's a real treat for chocolate lovers. Beware, they might even become your new favorite holiday cookie.
- Bite-size: Whether you're making these to add to a holiday cookie tray, or pass out at a holiday cookie exchange, these are perfect holiday cookies for gifting.
- Easy to make: If you're already making your classic peanut butter blossom cookies, pair these with them! I mean, if you're going to unwrap 30 Hershey kisses, why not unwrap 30 more while you're at it?
Ingredient Notes
- Butter: Use real unsalted butter; not margarine. You can also use salted butter, just omit the added salt in the recipe.
- Cocoa Powder: I use and recommend Hershey's Special Dark Cocoa powder to give them a moist, rich flavor. You can substitute for regular unsweetened cocoa powder, just note that your cookies will have a puffier texture and won't have the iconic brownie taste.
- Light Corn Syrup: We're using a small amount of corn syrup to create a chewy, dense, fudgy cookie. Omitting it will not result in the ideal texture, so I highly recommend using it (ps. light corn syrup is not the same as high fructose corn syrup!).
How to Make Chocolate Kiss Cookies:
Step 1: Make Dough
- Preheat oven to 350°F. Prepare a cookie sheet with parchment paper & set aside.
- In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter (½ cup, 1 stick), light brown sugar (½ cup), and granulated sugar (¼ cup) for 2 minutes until light and fluffy.
- Add the egg (1 large), vanilla extract (1 teaspoon), and light corn syrup (2 tablespoons) and mix on low speed until combined. Scrape down the sides of the bowl so everything can combine.
- Add in baking soda (¼ teaspoon) and salt (¼ teaspoon) and mix for another 5-10 seconds until combined.
- Lastly, add dark cocoa powder (½ cup) and all-purpose flour (1 ¼ cups) and mix on medium until combined.
Tip: This dough is thick so it's best to use a stand mixer, if you have one. If using a KitchenAid mixer, use the paddle attachment. If you don't have a stand mixer, use a hand mixer until it gets too thick and then mix in the remaining flour with a spatula.
Step 2: Scoop, Roll, Flatten, Bake
- Scoop dough into 2-tablespoon sized scoops (I use this stainless steel cookie scoop!), roll into balls, then roll into granulated sugar. Place on cookie sheet and gently flatten the top of the cookies this will help them spread instead of be puffy.
- Bake at 350°F for 8-10 minutes. Do not overbake. The centers may look a tiny bit wet but will continue to bake on the hot pan, allowing them to firm up without overbaking.
Tip: Baking on a parchment-lined, light-colored metal pan will allow your cookies to bake evenly without overbrowning. This is the trick to soft, chewy cookies!
Step 3: Press in Hershey Kisses
Immediately after coming out of the oven, press a Hershey Kiss into the center of each cookie. Allow the kisses to re-harden before storing; you can speed this up by putting them in the fridge (or outside on a cold winter day!).
Tips & Variations
- Use different flavors of kisses: Turn these into chocolate peppermint blossom cookies, candy cane, or gingerbread versions by using the different flavors of Hershey kisses that come out during the holiday season! You really can't go wrong by making cookies with Hershey kisses, am I right?
- Use peanut butter cups: Press on a miniature Reeses peanut butter cup on top for the perfect chocolate and peanut butter combo.
- Add sprinkles: While the chocolate is melty, sprinkle on your favorite themed sprinkles for a festive touch! These would be so cute for Valentine's Day or Christmas by using holiday mixes.
Storage & Freezing
- Storage: Store in an airtight container for 3-4 days.
- Freezing: After the Hershey kisses are re-hardened, I recommend freezing in one layer on a cookie sheet. Once frozen, you can stack them between layers of parchment in an airtight container and freeze for 1-2 months.
Frequently Asked Questions:
Omitting it will not result in the ideal texture, so I highly recommend using it (ps. light corn syrup is not the same as high fructose corn syrup!). You can find this in the baking aisle (Karo or generic brand works). If you can't find it where you live, you can try using thick honey or light molasses to achieve a similar texture (it won't be exact). Or you can use 1 tablespoon of milk but keep note that the cookies will likely end up puffier and won't have the same chewy, dense, fudgy texture.
I use and recommend Hershey's Special Dark Cocoa powder to give them a moist, rich flavor. You can substitute for regular unsweetened cocoa powder, just note that your cookies will have a puffier texture and won't have the iconic brownie taste. You can find this at most grocery stores.
More of my favorite classic Christmas cookies:
Making holiday cookies is my favorite time of year! Here are a few of my faves that would pair well with these cookies on a cookie tray:
Fudgy Chocolate Blossom Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons light corn syrup Fun fact: this is not the same thing as high fructose corn syrup!
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark cocoa powder I use Hershey's Special Dark
- 1 ¼ cup all-purpose flour
Toppings:
- ¼ cup granulated sugar, for rolling
- 16-20 Hershey Kisses
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F. Prepare a cookie sheet with parchment paper & set aside.
- In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter (½ cup, 1 stick), light brown sugar (½ cup), and granulated sugar (¼ cup) for 2 minutes until light and fluffy.
- Add the egg (1 large), vanilla extract (1 teaspoon), and light corn syrup (2 tablespoons) and mix on low speed until combined. Scrape down the sides of the bowl so everything can combine.
- Add in baking soda (¼ teaspoon) and salt (¼ teaspoon) and mix for another 5-10 seconds until combined.
- Lastly, add dark cocoa powder (½ cup) and all-purpose flour (1 ¼ cups) and mix on medium until combined.
- Scoop dough into 2-tablespoon sized scoops (I use this stainless steel cookie scoop!), roll into balls, then roll into granulated sugar. Place on cookie sheet and gently flatten each dough ball; this will help them spread instead of be puffy.
- Bake at 350°F for 8-10 minutes. Do not overbake. The centers may look a tiny bit wet but will continue to bake on the hot pan, allowing them to firm up without overbaking.Immediately press Hershey Kisses into the center of each cookie.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
- Cocoa Powder: I use and recommend Hershey's Special Dark Cocoa powder to give them a moist, rich flavor. You can substitute for regular unsweetened cocoa powder, just note that your cookies will have a puffier texture and won't have the iconic brownie taste.