Chocolate Blossom Cookies are classic treats that bring together soft chocolate cookie dough topped with a bright, melty chocolate kiss right in the center. They’re chewy, chocolatey, and have just the right touch of sweetness with that little candy drop waiting for you in every bite.
I love making these cookies because they’re super simple but always impress everyone. The way the chocolate kiss melts slightly while baking makes each cookie feel special, and the smell of chocolate filling the kitchen is just the best. Plus, it’s fun to press the kisses into the dough and watch them transform in the oven.
These cookies are perfect for sharing with friends or family, especially during holidays or cozy afternoons. I like to serve them with a cold glass of milk or a cup of tea. They’re the kind of cookie that brings a smile no matter when you eat them, and once you make them, you’ll want to keep a batch ready for whenever a chocolate craving strikes!
Key Ingredients & Substitutions
Butter: Use unsalted butter for the best control over salt. If you want a dairy-free option, try vegan margarine or coconut oil, but expect a slight change in texture.
Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. If you only have Dutch-process cocoa, it works too but may change the cookie’s rise slightly.
Chocolate Kisses: These are important for the classic look and melt-in-the-middle effect. If you can’t find kisses, individually wrapped chocolate chips or chunks work well too.
Powdered Sugar: This helps the cookies get a pretty cracked surface with a gentle sweetness. If you don’t have powdered sugar, you could try granulated sugar, but the look will be different.
How Do You Get That Perfect Cracked Surface on Chocolate Blossom Cookies?
The key to the cookie’s signature crackled look comes from rolling the dough balls really well in powdered sugar before baking.
- Make sure your dough balls are smooth and round before rolling.
- Roll each ball generously in powdered sugar—don’t be shy; this sugar coating will crack apart beautifully in the oven.
- Bake them until the edges are set but the center still looks a bit soft—this helps create cracks without drying out the cookie.
- Press the chocolate kiss immediately after pulling the cookies out of the oven, so it melts just right and settles into those cracks.
Follow these tips and you’ll get soft, chewy cookies with that classic, eye-catching cracked surface every time!
Equipment You’ll Need
- Mixing bowls – I like using a large bowl to combine ingredients easily and a smaller one for whisking dry ingredients.
- Electric mixer or whisk – makes creaming the butter and sugar quick and smooth.
- Baking sheets – a flat surface to bake the cookies evenly. Use with parchment paper to prevent sticking.
- Cookie scoop or tablespoon – helps to portion the dough uniformly for consistent cookies.
- Cooling rack – lets the cookies cool down properly and keeps them from getting soggy.
Flavor Variations & Add-Ins
- Use peanut butter or caramel-filled chocolates instead of kisses for different flavors inside the cracks.
- Add chopped nuts like walnuts or pecans to the dough for some crunch and extra richness.
- Mix in a teaspoon of espresso powder or chili powder to give the cookies a little kick or deeper chocolate flavor.
- Sprinkle sea salt on top before baking to enhance the chocolate taste and add a touch of saltiness.
How to Make Chocolate Blossom Cookies?
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar (for rolling)
- About 24 chocolate kisses (for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 8 to 10 minutes to bake, and additional time to cool the cookies—plan for roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep cookies from sticking and for easy cleanup.
2. Make the Dough:
In a large bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy. Then add the egg and vanilla extract, mixing well.
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients, stirring only until combined. This forms your chocolate cookie dough.
3. Shape and Sugar-Coat the Cookies:
Using a tablespoon or cookie scoop, take spoonfuls of dough and roll each into a smooth ball. Roll each ball thoroughly in powdered sugar to coat it well. Place the coated dough balls about 2 inches apart on the prepared baking sheets to avoid sticking together during baking.
4. Bake and Add the Chocolate Kiss:
Bake the cookies for 8 to 10 minutes. The edges should look set while the center remains slightly soft. As soon as you take them out of the oven, gently press one chocolate kiss into the center of each cookie. This step creates the classic crackled look around the chocolate.
5. Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes so they set properly, then transfer them to a wire rack to cool completely. If you like, sprinkle a little extra powdered sugar on top before serving for a pretty touch.
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for creaming with sugar, as it helps create the right texture. If your butter is frozen, thaw it in the fridge overnight or at room temperature until soft but not melted.
Can I Substitute Chocolate Kisses with Something Else?
Absolutely! You can use chocolate chips, small chocolate chunks, or even a piece of your favorite chocolate bar. Just press them in immediately after baking to get that melty center effect.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature. They’ll stay fresh for about 3-4 days. You can also freeze them for longer storage; just thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours. When ready, scoop, roll in powdered sugar, and bake as usual. This helps deepen the flavors too!