Chocolate Blossom Cookies

Chocolate blossom cookies are a rich, fudgy twist on the classic peanut butter blossom. These soft, chocolatey cookies are rolled in sugar, baked until just set, and topped with a chocolate kiss that gently melts into the center. I love how simple they are to make, yet they look and taste like something from a bakery.

Why You’ll Love This Recipe

I love this recipe because it’s quick, crowd-pleasing, and delivers that perfect balance of soft cookie and melty chocolate in every bite. The sugar coating adds a slight crunch, while the chocolate kiss in the middle makes them feel festive and nostalgic. Whether I’m baking them for the holidays, a cookie exchange, or just because, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking soda

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Brown sugar

• Egg

• Milk

• Vanilla extract

• Chocolate kisses (unwrapped)

• Additional granulated sugar (for rolling)

Directions

1. I preheat the oven and line a baking sheet with parchment paper.

2. In one bowl, I whisk together the flour, cocoa powder, baking soda, and salt.

3. In another bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.

4. I beat in the egg, milk, and vanilla, then gradually mix in the dry ingredients to form a soft dough.

5. I scoop out small portions, roll them into balls, and roll each one in granulated sugar.

6. I place the dough balls on the prepared baking sheet and bake until the cookies are just set and slightly cracked.

7. Right after baking, I press a chocolate kiss into the center of each cookie and let them cool on the sheet for a few minutes before transferring to a rack.

Servings and timing

This recipe makes about 24–30 cookies.
Prep time: 15 minutes
Cook time: 8–10 minutes
Total time: 25 minutes

Variations

• I add a pinch of espresso powder to enhance the chocolate flavor.

• For a festive touch, I roll the cookies in colored sanding sugar.

• I’ve swapped the chocolate kisses with mini peanut butter cups or caramel-filled chocolates.

• I use dark chocolate cocoa powder when I want a deeper chocolate flavor.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days.
They also freeze well—I let them cool completely, then freeze in a single layer before transferring to a container.
To thaw, I let them sit at room temperature. No reheating is needed, but a quick microwave zap gives a warm, gooey center.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and chill it in the fridge. I let it sit at room temperature for a few minutes before rolling and baking.

Do the chocolate kisses melt completely?

No, they soften but hold their shape. I let them cool completely before stacking or storing to avoid smearing.

Can I use Dutch-processed cocoa?

Yes, I’ve used both natural and Dutch-processed cocoa. Either works, but Dutch gives a darker color and smoother taste.

Why roll the dough in sugar?

Rolling in sugar adds texture and a little sparkle. It also helps create that crackled cookie surface I love.

Can I make these gluten-free?

Yes, I’ve made them with a 1:1 gluten-free flour blend and they turned out great. Just keep an eye on the texture of the dough.

Conclusion

Chocolate blossom cookies are soft, chocolate-packed, and full of charm. They come together quickly and deliver that classic cookie-with-a-kiss experience I always look forward to. Whether I’m baking for the holidays or just craving something sweet, these cookies bring joy in every bite.

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