These fudgy Chocolate Blossom Cookies with a melted chocolate center are super chewy and have a rich chocolate flavor. When it comes to Christmas cookies, they will wow your guests and make the perfect edible gift! Even though the crinkles may look fancy, they are very simple to make and only require pantry staples.
Every year we normally bake and decorate a batch of sugar cookies or make candy cane cookies, which are festive but I really love a good chocolate cookie. These have the consistency of a thick brownie, so if you like those, this may be your new favorite.
For those who can’t resist a fresh batch of cookies, you have to try my homemade peanut butter cookies, Lofthouse copycats, oatmeal chocolate chip, and Smookies! For more of the crinkle look without the chocolate, use my Cool Whip cookie recipe. I also love these salted caramel cookie bars because they are simple to make and air fryer cookies! These are the best when you don’t want a full batch.
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Why You’ll Love these Chocolate Blossoms Cookies
- Thick and fudgy.
- Reminds you of a decadent brownie.
- Great for gifts and a cookie exchange for the holiday season.
🍪 Ingredients:
- All-purpose flour – I use unbleached flour
- Cocoa powder – regular unsweetened cocoa powder, for the richness of the chocolate
- Baking soda and baking powder – to help make it raise
- Cornstarch
- Salted butter – you can use unsalted butter also, then just add in ½ teaspoon of salt with the dry ingredients
- Granulated sugar – white granulated sugar
- Light brown sugar – packed, yhou can also use dark brown sugar if that’s what you have on hand
- Eggs – bring to room temperature
- Vanilla extract – adds that subtle hint of warm vanilla flavor to each bite
- Confectioners’ sugar – this makes the crinkle on the outside of the cookie
- 24 Hershey kisses
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Swap peppermint extract for the vanilla.
- Use chocolate chips on top instead of Hershey’s kisses.
- Go with Hershey’s hugs. These are swirled milk and white chocolate kisses.
- Experiment with a mini Reese’s cup on top for peanut butter blossom cookies
- You can even make peanut butter cookies and roll them in the powdered sugar, then top with a Reese’s Peanut Butter Cup.
🔪 Instructions:
PREP: Before You Start: Let the butter soften and bring the eggs to room temperature for a smooth and creamy batter.
Step 1: In a medium bowl, whisk the flour, cocoa powder, baking powder and soda, and cornstarch together.
Step 2: In a separate large bowl, cream the butter and sugars. Add the eggs and vanilla and beat until combined.
Step 3: Pour the dry ingredients into the wet ingredients while mixing on low speed using an electric mixer.
Step 4: Place the cookie dough in the refrigerator for 1 hour covered with plastic wrap. Preheat the oven and line baking sheets with parchment paper.
Step 5: Scoop out the dough into 1-inch balls, roll the cookie dough balls in a shallow bowl of powdered sugar, and place on the cookies sheet.
Step 6: Bake the cookies for 8 minutes, then remove them from the oven. In the center of each cookie, top with a Hershey’s kiss.
-For puddle Chocolate Cookies, once the chocolate has softened, lift and discard the tip of the kiss so the chocolate puddles are created top.
Step 7: Transfer the crackle cookies to wire rack or cooling rack to finish cooling.
GARNISH/SLICE/SERVE: Serve chocolate blossoms cookie recipe once cool enough to eat!
Recipe Tips for Chocolate Blossom Cookies
- Place the kisses on top of the cookies fast when they come out of the oven. Once you notice a glossy sheen, it’s time to pull off the top.
- If desired, you can wait until the chocolate has softened and swirl it with a toothpick.
- Be careful not to overbake. Cooking them for 8 to 9 minutes yields a thick, yet slightly fudgy cookie.
- A light dusting of powdered sugar may absorb in the cookie, so I like to roll it on thick so you can really see the crackles on the outside.
Fun Fact
Crackle cookies have been a Christmas favorite since the early 20th century!
Recipe FAQs
Leftover cookies can be stored in an airtight container on the counter or in the fridge for up to 3 days. If you want to freeze the dough, do not roll them in the sugar until you are ready to bake. Freeze the crinkle cookies in a single layer or between sheets of parchment paper, then in a freezer bag for up to 3 months.
When you cover the outside with powdered sugar, it draws the moisture from the outer layer of the cookies before the inside has set.
Not only does it make the dough easier to manage, but it also ensures you will have a thick and fudgy cookie without spreading out too much on the baking sheet.
More Delectable Chocolate Lovers Desserts
If you tried this Chocolate Blossom Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Chocolate Blossom Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 tablespoons cornstarch
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract or 1 teaspoon peppermint extract
- ½ cup powdered sugar
- 24 Hershey’s kisses
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and cornstarch.
- In a second mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add the eggs and vanilla (or mint) and beat until combined.
- With the mixer on low, gradually add the flour mixture and beat just until combined.
- Cover dough with plastic wrap and chill for 1 hour in the refrigerator.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Use a cookie scoop to form 1 ½ tablespoon balls of dough. Roll in a small bowl with the powdered sugar to coat the ball. Place about 2” apart on prepared cookie sheets.
- Bake for 8-9 minutes and remove from the oven. Press one unwrapped Hershey’s kiss into the center of each cookie as soon as they come out of the oven. After 2 minutes, when the Hershey’s kiss has softened through, lift and discard the tip from each kiss so that the chocolate will puddle into the cookie.
- Transfer cookies to a cooling rack and allow to cool.
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Notes
Store cookies in an airtight container for up to 3 days or freeze up to 3 months. NOTES: Work quickly to put the Hershey’s kisses into the cookies as soon as they come out of the oven. Unwrap them before the cookies come out of the oven. The Hershey’s kisses won’t change in shape as they melt – look for a glossy sheen all over the kiss and then pull the tip off. You can alternately wait until the Hershey’s kisses are soft and use a toothpick to swirl the chocolate into a “puddle.” This recipe also makes a nice chocolate crackle cookie. Don’t overbake. 8-9 minutes will give you a thick, slightly fudge-y cookie. I like to roll the powdered sugar on nice and thick so that the crackle effect is really evident. A light dusting of powdered sugar may get absorbed into the cookie.
Nutrition
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