Chocolate Blossom Cookies are a delightful treat that combines rich, fudgy chocolate with a soft, melt-in-your-mouth texture. Each bite reveals a perfect balance of sweetness and depth, crowned with a luscious chocolate kiss. These cookies are not just a dessert; they’re a moment of pure indulgence. With just 20 minutes of prep and 12 minutes of baking, they’re surprisingly simple to make, though a 4-hour chill ensures they hold their shape beautifully.
These cookies are a crowd-pleaser, offering a satisfying crunch on the outside and a tender, chewy center. The blend of cocoa and sugar creates a heavenly aroma that fills your kitchen, while the chocolate kiss adds a luxurious finish. At 148 calories per cookie, they’re a guilt-free way to satisfy your sweet tooth. Perfect for sharing or savoring solo, these cookies are sure to become a cherished favorite.
Ingredients for Chocolate Blossom Cookies
- 12 Tablespoons (170 g) unsalted butter, softened (room temperature works best)
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light or dark brown sugar, tightly packed (dark brown sugar adds a deeper flavor)
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 cup (100 g) natural cocoa powder (unsweetened)
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 2 cups (250 g) powdered sugar (for rolling)
- 3 dozen milk chocolate kisses, unwrapped (or use dark chocolate kisses for a richer flavor)
Step-by-Step Instructions
- Cream the butter and sugars: In a stand mixer or large bowl with an electric mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly mixed.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. (This step is crucial for easier handling.)
- Preheat and prepare: After chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape and coat: Roll the dough into 1 ½ Tablespoon-sized balls, then roll each ball thoroughly in powdered sugar until fully coated.
- Bake: Place the coated dough balls on the prepared baking sheet and bake for 10-12 minutes. The cookies should be set but still soft in the center.
- Add chocolate kisses: Within 1-2 minutes of removing the cookies from the oven, gently press a chocolate kiss into the center of each cookie.
- Cool and enjoy: Allow the cookies to cool completely on the baking sheet before serving. Enjoy your delicious Chocolate Blossom Cookies!
Perfect Pairings: Serving Suggestions
These Chocolate Blossom Cookies are a delightful treat on their own, but they shine even brighter with a glass of cold milk or a warm cup of coffee. For a festive touch, serve them alongside a plate of assorted holiday cookies or a scoop of vanilla ice cream for a decadent dessert.
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the baked cookies (without the chocolate kisses) in a single layer, then add the kisses after thawing. They’ll stay fresh for up to 3 months!
Mix It Up: Recipe Variations
Try swapping the milk chocolate kisses for dark chocolate or caramel-filled ones for a twist. You can also add a pinch of cinnamon to the dough for a warm, spiced flavor. For a nutty crunch, roll the dough balls in finely chopped pecans before baking.
Quick Tips for Busy Bakers
Short on time? Skip the chilling step by placing the dough in the freezer for 30 minutes instead of refrigerating overnight. Use a cookie scoop to ensure uniform dough balls, and keep extra powdered sugar on hand for rolling—it makes the process smoother!
Essential Tools for Success
A stand mixer or electric hand mixer makes creaming the butter and sugars a breeze. Don’t forget parchment paper for easy cleanup and a cooling rack to let your cookies set perfectly. A small cookie scoop ensures each blossom is just the right size.
Chocolate Blossom Cookies
Ingredients
- 12 Tablespoons unsalted butter softened
- 1 ½ cups granulated sugar
- ½ cup light or dark brown sugar tightly packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup natural cocoa powder
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 2 cups powdered sugar for rolling
- 3 dozen milk chocolate kisses unwrapped
Instructions
- Combine the butter and sugars in the bowl of a stand mixer (or in a large bowl, and use an electric mixer) and beat together until ingredients are well-creamed.
- Add eggs, one at a time, stirring until completely combined, and then stir in vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to your wet ingredients until completely combined.
- Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
- After chilling, preheat oven to 350F (175C) and prepare baking sheet by lining with parchment paper.
- Roll dough into 1 ½ Tablespoon-sized balls and roll thoroughly in powdered sugar.
- Transfer to baking sheet and bake on 350F (175C) for 10-12 minutes — take care to not over-bake.
- Within 1-2 minutes of removing cookies from oven, gently press a chocolate kiss into the center of each cookie.
- Allow cookies to finish cooling completely on baking sheet before enjoying.