This post may contain affiliate links. Please read my disclosure.
Chocolate blossom cookies are soft, chewy treats topped with a melt-in-your-mouth chocolate kiss at the center. Perfect for holidays or everyday indulgence, these cookies combine rich cocoa flavor with a touch of sweetness. Easy to bake and irresistible to eat, they make any occasion special. Enjoy them warm from the oven or store for a tasty snack anytime!

When it comes to the holidays, you can never have enough cookies - from white chocolate and raspberry cookies to chocolate chip sugar cookies to sand tart cookies.
But a good blossom cookie is hard to top. Yes I know ones with peanut butter are the most popular, but these chocolate blossoms will have you grabbing more than one every time. Just saying...
Jump to:
Why You Will Love This Recipe
- Perfect for holidays - A hit with kids and adults alike, perfect for holidays or gatherings.
- Versatile - Customize with different flavored chocolate kisses for variety! Another favorite of mine are these chocolate peppermint blossoms.
- Freezer friendly - Bake these cookies, freeze them, and enjoy whenever you like!
Ingredient Notes
- Unsalted butter - Provides a rich, creamy base; ensures you can control the salt level.
- Granulated sugar & light brown sugar - A combination for the perfect balance of sweetness and chewiness, with brown sugar adding a hint of molasses flavor.
- Eggs - Bind the ingredients and contribute to the cookies’ structure and softness.
- Vanilla extract - Enhances the overall flavor and adds warmth.
- All-purpose flour - The foundation of the cookies, giving them structure and shape.
- Cocoa powder - Adds deep chocolate flavor. Natural cocoa powder is recommended.
- Baking powder - Leavens the dough, creating light, slightly puffy cookies.
- Sea salt - Balances the sweetness and intensifies the chocolate flavor.
- Instant espresso powder - It enhances the chocolate flavor without tasting like coffee.
- Powdered sugar (optional) - For rolling the dough balls to create a lightly sweet, crackled exterior.
- Milk chocolate kisses - The signature topping, adding a creamy, sweet burst of chocolate
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Instead of butter, you can use vegetable or canola oil
- For a slightly different flavor and texture, you can use all of light brown or granulated sugar.
- Use a 1:1 gluten-free baking blend for gluten-free cookies instead of all-purpose flour.
- Dutch-process cocoa can be used as opposed to natural cocoa powder for a richer, smoother chocolate flavor.
- Swap milk chocolate kisses for dark chocolate, white chocolate or flavored kisses to change the flavor profile.
How to Make Chocolate Blossom Cookies
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: In a stand mixer, cream butter and sugars until fluffy, then beat in eggs and vanilla.
Step 2: In a separate bowl, whisk together dry ingredients.
Step 3: Gradually mix dry ingredients into the wet ingredients. Chill dough for 4-24 hours.
Step 4: Roll dough into 1-inch balls, coat in sugar (optional).
Step 5: Place rolled dough on a parchment-lined baking sheet.
Step 6: Bake at 350°F for 10-12 minutes. Press a Hershey's kiss into each cookie while warm, then cool completely on a rack.
Recipe FAQs
Chilling the dough is essential to prevent the cookies from spreading too much and to enhance flavor.
Overbaking or using too much flour can cause excessive cracking. Check your measurements and bake time.
The cookies will start to crack and be slightly firm on the edges. They will still be soft in the middle so you can insert the kiss.
The easiest way is to freeze the chocolate kisses for an hour. This helps them stay firm on the warm cookies, preventing them from melting.
Store in an airtight container at room temperature for up to a week or freeze in a sealed container for up to 3 months.
How to Freeze Cookie Dough for Later
If you don't want to bake the cookies right away, you can freeze the cherry blossom cookies for later no problem. Just follow these steps:
- Once ready to bake, bake as directed, but add a couple of minutes to the baking time.
- Place dough in the fridge for 30 minutes.
- Roll into balls and place on baking sheet lined with parchment paper. Place in freezer for 30 minutes.
- Once they have firmed up, place in an airtight container or freezer-safe bag and freeze for up to 3 months.
Pro Tips/Recipe Notes
- Ensure the butter is at room temperature to achieve proper creaming and a smooth cookie dough.
- Use parchment paper so the cookies don't stick.
- Freeze the chocolate kisses for an hour so they don't melt.
- Remove the cookies when they just start to crack. They’ll continue to set as they cool.
- Try different chocolate varieties for the center, such as dark chocolate or peppermint to personalize the cookies.
Other Recommended Cookie Recipes
If you’ve tried these chocolate blossom cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! Another favorite during the holidays are these chocolate peppermint cookies. You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chocolate Blossom Cookies
Ingredients
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour (219 g)
- ⅔ cup cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ teaspoon instant espresso powder
- 1 cup powdered sugar (optional)
- 24 milk chocolate kisses, unwrapped and frozen
Instructions
- In bowl of stand mixer, add butter and sugars and beat until light and fluffy, about 2 minutes. Add eggs one at a time and vanilla extract and beat until incorporated.
- In medium bowl, whisk together flour, cocoa powder, baking powder, salt and espresso powder.
- Gradually add the flour mixture and beat until just combined. Cover dough and chill for at least 4 hours or up to 24 hours.
- Once ready to make cookies, preheat oven to 350°F. Line a baking sheet with parchment paper. Roll dough into 1 inch balls and then dip each ball in sugar (optional) until completely coated. Place each ball 2 inches apart on baking sheet.
- Bake for 10-12 minutes or until the tops begin to slightly crack. Allow to cool for 3 minutes, then press Hershey's kiss into each cookie. Transfer to cooling rack and allow to cool completely.
Notes
- Ensure the butter is at room temperature to achieve proper creaming and a smooth cookie dough.
- Use parchment paper so the cookies don't stick.
- Freeze the chocolate kisses for an hour so they don't melt.
- Remove the cookies when they just start to crack. They’ll continue to set as they cool.
- Try different chocolate varieties for the center, such as dark chocolate or peppermint to personalize the cookies.
Robin says
These were the hit of a party I went to.
Ryan says
Glad they were a hit!