Hot Chocolate Blossom Cookies are the perfect cookie recipe for hot cocoa lovers! A chocolaty cookie dough is baked to soft, chewy perfection, then topped with a Hershey’s Kiss.
Peanut Butter Kiss Cookies are a classic cookie for Christmas or any time of year, but as much as most of us love that irresistible combination of peanut butter and chocolate, peanut butter isn’t for everyone. Some people have allergies, and other people just aren’t a fan! These Hot Chocolate Blossom Cookies are similar to Peanut Butter Blossoms, but the base is a rich chocolate cookie instead. Which means these cookies are double the chocolate—who can say no to that?!
Easy Hot Chocolate Blossom Cookies Recipe
Just like Peanut Butter Blossoms, these Hot Chocolate Blossom Cookies are easy as can be! To make up for the lack of peanut butter, Hot Chocolate Blossom Cookies have extra butter in them, which obviously means they are extra delicious! This also gives them a tender, melt-in-your-mouth texture that makes it impossible to eat just one.
You can switch things up and use a different type of Kisses for these cookies—Candy Cane Kisses would be super cute for the holidays, or use a few different varieties so everyone can pick their favorite!
- Butter – The butter needs to be softened, so let it sit on the counter a bit to come to room temperature.
- Brown sugar – Using brown sugar makes these cookies delightfully chewy!
- Egg – Let the egg come to room temperature too.
- Cocoa powder – Use unsweetened cocoa powder, not hot cocoa mix.
- Baking soda
- Hershey’s Kisses chocolates
How to Make Hot Chocolate Blossom Cookies
Line 2 baking sheets with parchment paper.
2. Cream the Butter and Sugar
Place the softened butter and both sugars in a large mixing bowl and use an electric hand mixer to beat them until the mixture is fluffy and pale. Beat in the egg.
3. Finish the Cookie Dough
Add the cocoa powder, flour, and baking soda to the mixing bowl and beat on low speed for another 3 minutes, or until all the dry ingredients are incorporated.
4. Form Balls of Dough
Use a cookie scoop or a tablespoon to scoop a heaping tablespoon of dough, then roll it into a ball using clean hands. Place the balls on the baking trays.
5. Refrigerate the Dough
Place the baking sheets in the refrigerator, allowing the dough to chill for 30 minutes. Near the end of this time, start preheating the oven to 350ºF.
After the dough has chilled, transfer the baking sheets to the oven and bake the cookies for 8 minutes. Quickly top each cookie with a Kiss in the center, pushing gently so they stick.
Remove the cookies from the baking sheet and let them cool on wire racks before eating or storing.
How to Store Hot Chocolate Blossom Cookies
You can store these cookies in an airtight container at room temperature for up to 3 days. Once you’ve baked them, they can’t be frozen, but you can freeze the dough before baking if you want to get a head start on this recipe.
Why are my Hot Chocolate Blossom Cookies flat?
If your cookies turned out flat, it’s likely that you didn’t chill them long enough. Chilling is an important step in this recipe because it keeps the butter from melting too quickly once it’s in the hot oven, resulting in flat cookies!
Why are my Hot Chocolate Blossom Cookies crumbly?
There’s not any added liquid to this recipe, so it’s important to use the full amount of butter and a large egg to keep the cookies from being crumbly.
Can you use hot chocolate powder instead of cocoa powder?
No, hot chocolate powder is pre-sweetened, so it’s not the same as cocoa powder.
More Easy Cookie Recipes
- Chocolate Crinkle Cookies
- Shortbread Cookies
- The Best Chewy Snickerdoodles Cookies
- Homemade Frosted Sugar Cookies
- Thumbprint Cookies
Hot Chocolate Blossom Cookies
- 3/4 cup butter softened
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- ¾ cup cocoa powder
- 1 ⅓ cup flour
- 1 tsp baking soda
- 24 Hershey's Kisses chocolates
- Line 2 baking trays with parchment paper. Set aside.
- In a bowl, beat the butter and sugars until fluffy and pale. Add the egg and continue beating until incorporated, around 4 minutes, the mixture should be very fluffy.
- Add the cocoa powder, flour and baking soda and beat on low speed for 3 more minutes or until fully combined.
- With the help of a cookie scoop, scoop out 1 tbsp of dough. Roll between your hands and place on the prepared baking tray. Repeat the process with the rest of the dough.
- Transfer to the refrigerator for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees. Transfer the cookies to the oven and bake for 8 minutes or until just done.
- Quickly top with the kisses, pushing so they stick to the cookie. Remove from the baking pan and let them cool completely.