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Let me tell you about the festive treat I always make for the holidays—Christmas Chocolate Blossom Cookies! These little goodies pack a chocolatey cookie with a Hershey's Kiss on top and fun sprinkles everywhere. They’re a playful update on the usual peanut butter blossoms and look awesome on platters.
Why You'll Love These
There's something about the way creamy peanut butter and deep chocolate team up here—they make each cookie soft and chewy every time. The colorful topping just shouts holiday fun. First-timers can knock them out of the park, but seasoned bakers will dig them too.
Stuff to Grab
- For Decorating:
- Loads of bright sprinkles
- Lots of Hershey's Kisses (unwrap first!)
- For the Dough:
- All-purpose flour (1 1/4 cups)
- 1/3 cup cocoa powder
- A spoonful of cornstarch
- Baking powder and baking soda
- Pinch of sea salt
- Softened butter (1/2 cup)
- Sugar
- 1 egg
- Some creamy peanut butter
- Splash of vanilla
Whip Up Your Batch
- Pop on the Kisses:
- Grab the cookies while they're still warm and gently press a Kiss into each one. Stick 'em in the freezer for a few minutes so the candies set.
- Bake 'Em Up:
- Give your dough balls a roll in the sprinkles then bake till they're crackly and puffed—around 9 to 11 minutes does the trick.
- Chill Your Dough:
- Shape the dough into balls and let them chill in the fridge at least a couple hours.
- Build Your Dough:
- Beat your butter and sugar, then add the egg, vanilla, and peanut butter. Stir in those dry ingredients until you’ve got a dough.
- Start With Dry Stuff:
- Mix your flour, cocoa, cornstarch, and all the leaveners together in a bowl.
Top Tricks
Let your eggs and butter warm up first—the dough comes out silkier. Unwrap all those Kisses before you get going to make life easier. Chill the dough or you’ll end up with cookies that spread all over. Press in candies while the cookies are fresh from the oven.
Switch Things Around
Test out some other Hershey flavors—peppermint or dark chocolate is fun! Try rolling in crushed candy canes or colored sugar. Sometimes I’ll mix in mini chocolate chips, some nuts, or a little cinnamon for a new vibe.
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Stay Tasty Longer
Keep these cookies sealed up in a container for a week and they won’t dry out. Put a slice of bread in with them to keep them soft. They freeze great—either as dough balls or baked. Just thaw them out overnight when you want to bake or munch.
Common Questions
- → How come you chill the dough?
It keeps the dough from spreading out too much and makes rolling a breeze. Don’t skip at least 2 hours in the fridge.
- → Why toss them in the freezer after adding kisses?
A quick chill keeps those chocolate kisses from turning into goo on top of warm cookies.
- → Is it cool to not use sprinkles?
For sure! Just use plain sugar for rolling if you want that classic vibe instead.
- → What’s with using room temp stuff?
Butter and eggs that aren’t cold mash together way smoother, so your dough gets nice and even.
- → How can I dodge overbaking?
Look for a little cracking up top—once they cool, the cookies finish setting up perfectly.