Introduction

Cocoa Blossom Cookies are a delightful chocolate treat topped with a melting kiss, perfect for satisfying your sweet tooth. These soft, flavorful cookies are easy to customize with different flavors to suit any occasion. Whether classic or festive, they’re sure to impress.

A variety of cookies are shown inside a white box lined with light brown paper, placed on a white marbled surface. The cookies have different textures and colors: some are dark brown with a cracked powdered sugar topping and a smooth white candy with brown stripes in the center; others are dark reddish-brown with a coarse sugar texture and topped with a smooth milk chocolate drop; a few are chocolate cookies with coarse sugar and have a white candy with red stripes placed in their centers. The arrangement is close and cozy, giving a rich and festive feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, room temperature
½ cup light brown sugar
½ cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1 tablespoon whole milk
¼ cup granulated sugar for rolling
35 kisses (chocolate or flavored)

Optional flavor additions:

Gingerbread: ½ tablespoon molasses, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, pinch of ground cloves
Mocha: 2 teaspoons instant espresso powder
Red Velvet: red food gel
Peppermint: ¼ teaspoon peppermint extract

Instructions

Step 1: In a small bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Set aside.
Step 2: In a stand mixer fitted with the paddle attachment, or using a handheld mixer in a large bowl, cream the butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes until light and fluffy.
Step 3: Stop the mixer and scrape down the bowl. Add the egg and vanilla extract, then beat on medium-high speed for 1 minute.
Step 4: Add the dry ingredients to the wet mixture and mix on low speed. Pour in the milk and mix just until combined, being careful not to overmix.
Step 5: If desired, add any optional flavorings now to customize your cookies.
Step 6: Scoop out 1 tablespoon of dough and roll into a ball. Roll each ball in the extra granulated sugar and place on a parchment-lined baking sheet or plate. Repeat to form about 35 cookies.
Step 7: Chill the cookie dough balls in the refrigerator for 1 hour. Meanwhile, unwrap the kisses and place them in the freezer to keep firm while baking.
Step 8: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Arrange cookies spaced apart and bake one sheet at a time for 11-13 minutes until edges are set and cracks appear.
Step 9: Remove the cookies from the oven and immediately press a kiss into the center of each cookie. Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a crinkled look, roll cookie dough balls first in granulated sugar, then in powdered sugar before baking.
Use candy cane kisses for a festive twist or try flavored kisses like caramel or mint for variety.
If you don’t have kosher salt, use half the amount of fine salt instead.
Freezing unbaked dough balls works well; just add an extra minute to the baking time when ready to bake.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months; thaw to room temperature before serving. Unbaked dough balls can be frozen in a sealed bag for up to 2 months.

How to Serve

This image shows a white tin box filled with different types of round cookies on parchment paper. There are three main types of cookies: one type is dark red with a sugar crystal texture and a smooth milk chocolate drop in the center; another type is dark brown with a rough, cracked surface covered in powdered sugar and topped with a white chocolate drop that has brown stripes; the third type is dark brown with a cracked sugar texture and holds a white chocolate drop that has red stripes. One cookie features a chocolate drop covered in colorful candy sprinkles. The cookies are close together, filling the box fully. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without a stand mixer?

Yes, you can use a handheld mixer or even mix by hand, just ensure the butter and sugars are creamed well until light and fluffy for the best texture.

What if I don’t have whole milk?

You can substitute whole milk with any other milk or milk alternative you have on hand, such as 2% milk, almond milk, or oat milk, without significantly affecting the recipe.

Cocoa Blossom Cookies Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

Cocoa Blossom Cookies are soft, chocolatey treats with a hint of vanilla and a melted Hershey’s Kiss center. This recipe provides a versatile dough base that can be adapted to gingerbread, mocha, red velvet, or peppermint flavors. Rolled in sugar and baked until crackly, these cookies are chilled before baking to retain shape and topped with a warm, gooey chocolate kiss for a delightful finish.

Author: Kai
Prep Time: 20 minutes
Cook Time: 13 minutes per batch
Total Time: 1 hour 45 minutes
Yield: 35 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt

Wet Ingredients

½ cup unsalted butter, room temperature
½ cup light brown sugar
½ cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1 tablespoon whole milk

Coating and Decoration

¼ cup granulated sugar (for rolling)
35 Hershey’s Kisses

Flavor Variations (Optional)

Gingerbread: ½ tablespoon molasses, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, pinch ground cloves
Mocha: 2 teaspoons instant espresso powder
Red Velvet: red food gel (quantity as needed for color)
Peppermint: ¼ teaspoon peppermint extract

Instructions

Mix Dry Ingredients: In a small bowl, whisk together the all purpose flour, cocoa powder, baking soda, and kosher salt until well combined. Set aside for later incorporation into the dough.
Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment or a large bowl using a handheld mixer, combine the unsalted butter, light brown sugar, and granulated sugar. Beat on medium-high speed for 2 minutes until the mixture is light and fluffy.
Add Egg and Vanilla: Stop the mixer and scrape down the bowl sides. Add the large egg and vanilla extract. Resume mixing on medium-high speed for 1 minute until fully incorporated and slightly aerated.
Incorporate Dry Ingredients and Milk: Reduce mixer speed to low and add the dry ingredient mixture. Then add the tablespoon of whole milk. Mix just until combined; avoid over-mixing to keep cookies tender.
Add Flavor Variations (Optional): At this point, customize your dough by folding in any optional flavorings such as molasses and spices for gingerbread, espresso powder for mocha, red food gel for red velvet, or peppermint extract.
Form and Sugar Coat Dough Balls: Using a tablespoon measure, scoop out cookie dough and roll into balls between your hands. Roll each ball in the ¼ cup granulated sugar until evenly coated. Place the coated balls on a parchment-lined baking sheet or plate. Repeat until all dough is used, yielding about 35 cookies.
Chill Dough and Prepare Kisses: Refrigerate the dough balls for 1 hour to prevent spreading during baking. While chilling, unwrap the Hershey’s Kisses and place them in a freezer-safe container in the freezer. This step prevents them from melting too quickly when added to the hot cookies.
Preheat Oven and Line Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for even baking and easy cleanup.
Bake Cookies: Place cookie balls spaced a few inches apart on a baking sheet. Bake one sheet at a time on the middle rack for 11 to 13 minutes. The cookies should appear set and show cracks but not be fully firm.
Add Hershey’s Kisses: Immediately upon removing from the oven, gently press a frozen Kiss into the center of each cookie so it sticks. Repeat baking and pressing kisses with the second batch.
Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes to set properly. Transfer them to a wire rack to cool completely before serving or storing.

Notes

Use metric measurements with a kitchen scale for accuracy and consistency.
If you don’t have kosher salt, use half the amount of fine salt in the recipe (1 teaspoon kosher salt equals ½ teaspoon fine salt). The recipe uses Diamond Kosher salt, not coarse.
You may substitute Hershey’s Kisses with candy cane kisses, sugar cookie kisses, or hugs for flavor variations.
For a crinkled, powdered sugar-coated look, roll dough balls lightly in granulated sugar first, then heavily in powdered sugar immediately before baking.
Store baked cookies in an airtight container for up to 5 days. Freeze baked cookies up to 2 months and thaw to room temperature before serving.
Unbaked cookie dough balls can also be frozen in a sealed bag for up to 2 months; add an extra minute to baking time when using frozen dough.

Keywords: cocoa blossom cookies, chocolate cookies, Hershey’s kiss cookies, holiday cookies, chocolate desserts, easy cookie recipe