Cocoa Blossom Cookies
Cocoa blossom cookies are a rich, chocolatey cookie, rolled in powdered sugar, with soft fudgy interiors and topped with a Hershey kiss. These delicious double chocolate cookies are a cross between two of my favorite cookies—peanut butter blossoms and a chocolate crinkle cookie!
Ingredients
Cocoa Blossom Cookies
- 1 teaspoon baking soda
- ½ cup +2 tablespoons natural cocoa powder (55 grams)
- ¼ teaspoon salt
- 1 ¼ cups flour (163 grams)
- 1 ½ teaspoon cornstarch
- ½ cup butter room temperature (113 grams)
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 2 teaspoons vanilla
- 30 Hershey Kisses unwrapped
For Rolling in
- ⅓ cup granulated sugar
- ½ cup powdered sugar
Instructions
- In a medium mixing bowl, whisk together baking soda, cocoa powder, salt, flour, and cornstarch until there are no lumps. Set aside.
- In a separate mixing bowl, cream together butter and sugar for 1 minute. Add in egg and vanilla and beat on high for 2-3 minutes until mixture is smooth, light, and fluffy.
- Add the dry ingredients to the creamed butter and sugar mixture and mix on low until a soft dough forms and there are not pockets or dry ingredients.
- Cover the dough in plastic wrap and chill for 3 hours or up to 3 days.
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with silicone mats or with parchment paper. Scoop 1 ½ tablespoons of dough and roll into balls. Roll the dough in granulated sugar and then generously in powdered sugar. This helps give them a crisp crust and helps the powdered sugar to not get too absorbed into the cookie.
- Bake for about 6 minutes. The cookies should be round and puffy. Let cool for about 2-3 minutes before placing an unwrapped Hershey kiss in the center of the cookie. Let cool for another couple minutes before transferring to a cooling rack.
Video
Notes
If the cookies are spreading too much, try freezing the cookie dough balls for 10 minutes before baking.
- Use good quality cocoa powder. High quality cocoa powder really does make a difference in flavor and texture of the cookies. For these chocolate blossom cookies I recommend a good natural cocoa powder.
- Swap the Milk Chocolate Kiss. Swap the traditional milk chocolate Hershey kiss for a white chocolate peppermint kids, mint truffle kiss, caramel kiss, cherry cordial kiss, caramel kiss, hugs, or even a Rolo. If using something with a soft filling I recommend freezing them for about 10 minutes before placing on the warm cookies.
Nutrition
Serving: 1cookie | Calories: 141kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 107mg | Potassium: 39mg | Fiber: 1g | Sugar: 16g | Vitamin A: 128IU | Calcium: 15mg | Iron: 1mg