Chocolate Kiss Cookies aka Blossoms Recipe
These Double Chocolate Kiss Cookies are wonderful for the holidays, bake sales or to cure any sweet tooth craving! They are soft, chewy, and delicious with any flavor Hershey's Kisses you like!
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This recipe was revised, photographed and updated 9/2021. The original recipe can be found here.
If you have a chocolate craving, you ended up in the right place!
Today I have the most perfect cookie for you! Rich, chocolaty and SO decadent.
These cookies are soft and chewy with just the right amount of chocolate. The best thing about them? You can use any flavor Hershey's Kiss you love! I absolutely love them with Candy Cane Kisses around the holidays.
The sea salt sprinkle is completely optional, but the sweet and salty combo is too good. You can also roll them in sprinkles before baking for an extra crunch in every bite!
No matter which way you choose to make them, they turn out delicious every time!
Keep scrolling for tips, process photos, additional chocolate recipes and more!
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What are the ingredients in this recipe?
- Butter
- Brown sugar
- Egg
- Vanilla extract
- All Purpose Flour
- Unsweetened Cocoa Powder
- Baking soda
- Hershey's Kisses
How to make:
Scroll down to the printable recipe card for measurements and instructions!
Recipe tips:
- Make sure your butter is fully softened! If it isn’t, you’ll end up with lumps in your cookies.
- I used brown sugar for a chewier cookie. If you don’t have any, feel free to swap granulated sugar.
- Egg helps bind the cookie together.
- Vanilla enhances the sweetness and flavor of the chocolate.
- Flour is the base of our cookie-- make sure to measure using the spoon and level technique!
- Cocoa powder is going to make the base of our cookie chocolate flavored-- make sure to use baking cocoa, not hot cocoa mix.
- Baking soda helps the cookies rise (just a little bit) and stay soft and chewy.
- Store cookies in an airtight container for up to 3 days.
- A hand mixer can be used instead of a stand mixer.
More chocolate recipes you might like:
- Chocolate Pound Cake with White Chocolate Glaze
- Dreamy Chocolate Trifle
- Chocolate Oatmeal No Bake Cookies
- Homemade Chocolate Cake
- Peppermint Chocolate Ganache Brownies
- Chocolate Spritz Cookies
You can add or substitute with these ingredients:
- Use any flavor Hershey's Kisses (we love candy cane or birthday cake)
- Leave out the cocoa powder for a regular cookie
- Use dark chocolate cocoa powder instead of regular
- Roll dough balls in sugar sprinkles before placing on baking sheet (use different colors for any holiday)
- Use granulated sugar instead of brown sugar
- Use almond extract instead of vanilla
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I hope you enjoy this recipe as much as we did!
Chocolate Kiss Cookies
Yield: 24 cookies
Author: Hot Eats and Cool Reads
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
Ingredients
- 1 stick butter, softened (1/2 cup)
- 1 cup lightly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 24 hershey's kisses, wrappers removed
Instructions
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
- Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy-- about 2 minutes.
- Next add the egg and vanilla and mix to combine. Make sure to scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the flour, cocoa powder, and baking soda slowly. Mix just until the dry ingredients are fully combined.
- Scoop 1 tablespoon sized balls onto the parchment lined baking sheet, making sure to place them at least 2” apart.
- Bake for 12 minutes, or until the edges are set but the center is still soft.
- Immediately when the cookies come out of the oven, place a hershey's kiss into the center-- no need to press down hard. The chocolate will melt slightly and glue the kiss to the cookie.
- Transfer the cookies to a wire rack to cool.
- Sprinkle with sea salt before serving, if desired.
- Store any leftover cookies in an airtight container at room temperature for up to three days.
Notes:
Make sure your butter is fully softened. If it isn’t, you’ll end up with lumps in your cookies.
I used brown sugar for a chewier cookie. If you don’t have any, feel free to swap granulated sugar.
Flour is the base of our cookie. Make sure to measure using the spoon and level technique.
Nutrition Facts
Calories
111.84
Fat (grams)
5.51
Sat. Fat (grams)
3.27
Carbs (grams)
14.91
Fiber (grams)
0.47
Net carbs
14.44
Sugar (grams)
9.98
Protein (grams)
1.40
Sodium (milligrams)
65.59
Cholesterol (grams)
18.98
Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
Thanks so much for stopping by!
Recipes around this time in blog history....
One year ago:
- Roasted Tomato Basil Garlic Noodle Soup
Two years ago:
- Candy Cane Kiss Muddy Buddies
Three years ago:
- Baked BLT Dip
Four years ago:
- Easy Bacon Deviled Eggs
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