Chocolate Blossoms
Make the best Chocolate Blossoms with cocoa, pudding mix, and Hershey's Kisses. Soft chocolate cookies everyone will love.
Servings: 36 cookies
Equipment
- mixing bowl (large and medium)
- hand mixer or stand mixer
- rubber spatula
- parchment paper or silicone baking mats
Ingredients
- ¾ cup unsalted butter softened
- ½ cup Nutella
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 box instant chocolate pudding mix (3.4 oz.)
- 1 bag Hershey’s Kisses Brand Milk Chocolate (12 oz.)
Instructions
- In a large mixing bowl, cream together the butter, Nutella, granulated sugar, and brown sugar with an electric mixer until light and fluffy.¾ cup unsalted butter, ½ cup Nutella, ½ cup granulated sugar, ½ cup brown sugar
- Add the eggs and vanilla extract. Mix until fully incorporated.2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, salt, and instant chocolate pudding mix.¼ cup cocoa powder, 2¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 box instant chocolate pudding mix
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes or until the edges are set.
- Remove the cookies from the oven and immediately press one unwrapped Hershey's Kiss into the center of each cookie.1 bag Hershey’s Kisses Brand Milk Chocolate
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container.
Notes
🥡 STORAGE
- Store Chocolate Blossoms in an airtight container at room temperature for up to 5 days.
- Place parchment paper between layers to protect the chocolate Kisses.
- Keep away from direct sunlight or heat sources.
♨️ REHEATING
- These cookies are best enjoyed at room temperature.
- For a fresh-baked texture, microwave a cookie for 5-8 seconds.
❄️ FREEZING
- Freeze baked cookies in a freezer-safe container for up to 3 months.
- Freeze unbaked dough balls for up to 3 months.
- Bake dough directly from frozen, adding 1-2 minutes to the baking time.
💡 TIPS FOR BEST RESULTS
- Chill the dough for at least 30 minutes.
- Unwrap the Hershey's Kisses before baking begins.
- Do not overbake the cookies.
- Press the Kisses into the cookies immediately after baking.
- Allow cookies to cool completely before storing.
- Use room-temperature ingredients for the best texture.
🍳 ALTERNATE COOKING METHODS
- Bake in a countertop convection oven, reducing the temperature to 325°F and checking for doneness early.
- Use a cookie scoop for evenly sized cookies and consistent baking.
♻️ LEFTOVERS
- Crumble cookies over ice cream.
- Use crushed cookies as a milkshake topping.
- Chop and fold into homemade ice cream.
- Add pieces to holiday dessert boards.
📝 NOTES
- Dough may seem soft before chilling.
- Chocolate pudding mix helps keep the cookies soft for several days.
- Different Hershey's Kiss flavors can completely change the flavor profile.
- For thicker cookies, chill the dough longer.
Nutrition
Serving: 1cookie | Calories: 123kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 108mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 133IU | Calcium: 12mg | Iron: 1mg
