Chocolate Blossom Cookies

Chocolate blossom cookies are a soft and chewy chocolate cookie topped with a classic chocolate kiss right in the center. They’re rich, fudgy, and full of chocolate flavor with that nostalgic holiday cookie vibe I love. Whether I’m baking them for a cookie tray, party, or just to enjoy with a cup of coffee, these little cookies always disappear fast.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, bakes in batches, and delivers that perfect combination of soft cookie and melty chocolate. The dough comes together quickly, and the kiss on top gives it that signature blossom look. They’re just the right size for snacking or gifting—and I never stop at just one.

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)

• Optional: extra granulated sugar for rolling

Directions

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

2. In a 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 mix in the egg, milk, and vanilla, then gradually add the dry ingredients to form a thick dough.

5. I roll the dough into small balls, then roll them in granulated sugar for that sweet crackled coating.

6. I bake the cookies until set but still soft in the center.

7. As soon as they come out of the oven, I gently press a chocolate kiss into the center of each one.

8. I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

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

Variations

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

• For a peppermint twist, I use candy cane-flavored chocolate kisses.

• I’ve rolled the dough in colored sugar or holiday sprinkles for a festive touch.

• If I want more texture, I mix mini chocolate chips into the dough before baking.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days.
To freeze, I let them cool completely, then place them in a freezer-safe bag or container for up to 1 month.
When I want to enjoy them again, I let them thaw at room temperature—no reheating needed.

FAQs

Can I use a different type of chocolate for the center?

Yes, I’ve used peanut butter cups, caramel-filled chocolates, and even chocolate chunks. Just make sure to press them in after baking.

Do I need to chill the dough?

I usually don’t need to chill the dough unless it’s very soft. If it feels sticky, I chill it for 20–30 minutes to make rolling easier.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend and they turned out great. Just make sure your chocolate kisses are also gluten-free.

Why do the chocolate kisses look melted?

The kisses soften from the heat of the cookie but will firm up again as they cool. I avoid touching them while still warm to keep their shape.

Can I double the recipe?

Absolutely. I double the batch often, especially around the holidays, and freeze half for later.

Conclusion

Chocolate blossom cookies are one of those classic treats that never go out of style. They’re simple, sweet, and full of chocolatey goodness in every bite. Whether I’m baking them for a holiday, a bake sale, or just to satisfy a craving, they always bring smiles and requests for more.

Chocolate Blossom Cookies

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Chocolate blossom cookies are soft, chewy chocolate cookies topped with a melty chocolate kiss in the center. Rich, fudgy, and nostalgic, they’re a holiday favorite and perfect for cookie trays, gifting, or satisfying your sweet tooth anytime.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar (plus extra for rolling)
• 1/2 cup brown sugar
• 1 large egg
• 2 tbsp milk
• 1 tsp vanilla extract
• 24 chocolate kisses, unwrapped

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Mix in the egg, milk, and vanilla extract until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
6. Roll dough into 1-inch balls and roll each in extra granulated sugar.
7. Place on the baking sheet and bake for 8–10 minutes, until set but still soft.
8. Immediately press a chocolate kiss into the center of each cookie.
9. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

• Add a pinch of espresso powder to enhance chocolate flavor.
• Try candy cane or caramel kisses for a fun variation.
• Roll in colored sugar or sprinkles for a festive look.
• Stir mini chocolate chips into the dough for extra chocolatey cookies.
• Store in an airtight container for up to 5 days or freeze for up to 1 month.

Nutrition

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 11g
• Sodium: 75mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg