This recipe for Classic Chocolate Blossom Cookies (also known as Peanut Butter Blossoms, but with a chocolate twist!) is a holiday baking staple. It features a soft, chewy, and rich chocolate cookie, rolled in sparkling sugar, and finished with a signature chocolate kiss pressed into the center while still warm. The combination of the soft cookie and the solid, creamy chocolate kiss is a timeless, nostalgic, and completely irresistible treat.
Perfect for a Christmas cookie exchange, a holiday dessert platter, or a simple baking project with kids, these cookies are as fun to make as they are to eat. The sparkling sugar gives them a festive, snowy look, making them a beautiful and delicious addition to your holiday traditions.
Why You’ll Love This Recipe
- The Perfect Holiday Cookie: A festive, beautiful, and beloved cookie that’s a must-have for Christmas.
- Soft, Chewy, & Fudgy: The perfect rich chocolate cookie texture that stays soft for days.
- Easy & Fun to Make: A straightforward recipe that’s fun for the whole family to help with.
- Classic & Nostalgic: Everyone loves the iconic look and taste of a blossom cookie.
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup (1 stick) Unsalted Butter, softened
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 tablespoons Milk
- About 1/4 cup Granulated Sugar, for rolling
- About 36 Hershey’s Kisses, unwrapped
Step-by-Step Instructions
- Prep: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Unwrap all the Hershey’s Kisses.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl or the bowl of a stand mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and milk until well combined.
- Make the Dough: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined into a soft dough.
- Shape and Roll: Place the 1/4 cup of granulated sugar for rolling in a small, shallow bowl. Shape the dough into 1-inch balls and roll each ball generously in the sugar.
- Bake: Place the coated balls on the prepared baking sheets, about 2 inches apart. Bake for 8-10 minutes, or until the edges are set and the cookies are puffed and slightly cracked.
- Add the Kiss (Crucial Step): Remove the baking sheets from the oven. Immediately press one unwrapped Hershey’s Kiss into the center of each hot cookie. The cookie will crackle around the edges.
- Cool: Let the cookies cool on the baking sheet for 5-10 minutes (this allows the chocolate kiss to set) before transferring them to a wire rack to cool completely.
Tips & Variations
- Pro Tip: Press the chocolate kiss into the cookie as soon as it comes out of the oven. This is the key to getting the classic blossom look and ensuring the kiss adheres properly as the cookie cools.
- Peanut Butter Version: For the classic “Peanut Butter Blossom,” use 1 3/4 cups of flour and omit the cocoa powder.
- Different Kisses: Get festive by using different varieties of Hershey’s Kisses, like Hugs (white and milk chocolate swirl), peppermint-swirl kisses, or caramel-filled kisses.
- Sparkling Sugar: For an extra-festive look, roll the dough balls in coarse sparkling sugar instead of granulated sugar.
Frequently Asked Questions (FAQ)
- Why did my cookies spread out so flat?
- Your butter may have been too warm, or the dough was too soft. If your kitchen is warm, try chilling the dough balls for 30 minutes before baking to help them hold their shape.
- How do I store these cookies?
- Store them in an airtight container at room temperature for up to one week. Place parchment paper between the layers to prevent the chocolate kisses from sticking.
- Can I freeze blossom cookies?
- Yes, they freeze beautifully. Let them cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. They will last for up to 3 months.
Serving Suggestions
- These cookies are the star of any Christmas cookie platter. Arrange them with other festive treats like sugar cookies and peppermint bark. They are also the perfect cookie to leave out for Santa with a cold glass of milk!
Classic Chocolate Blossom Cookies (Holiday Favorite)
These Classic Chocolate Blossom Cookies are a rich, chewy, chocolate twist on the traditional Peanut Butter Blossoms. Each cookie is rolled in sparkling sugar and topped with a Hershey’s Kiss for a nostalgic and irresistible holiday treat. Perfect for cookie exchanges, gifting, or your Christmas dessert platter!
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and unwrap all Hershey’s Kisses.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together on medium speed until light and fluffy (about 2–3 minutes).
- Beat in the egg, vanilla extract, and milk until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined into a soft dough.
- Roll the dough into 1-inch balls. Coat each one generously in granulated sugar and place 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes, or until the cookies are puffed and the edges are set but not dry.
- Immediately press one Hershey’s Kiss into the center of each hot cookie. The edges will crack slightly — that’s perfect!
- Cool on the baking sheet for 5–10 minutes to let the chocolate set, then transfer to a wire rack to cool completely.
Notes
Pro Tip: Press the Hershey’s Kiss into each cookie immediately after baking to ensure the classic blossom look and that the chocolate adheres perfectly.
Variation: For a peanut butter version, omit the cocoa powder and increase flour to 1¾ cups.
Festive Idea: Roll in coarse sparkling sugar for extra holiday sparkle.
Storage: Store in an airtight container at room temperature for up to 7 days. Freeze up to 3 months.
