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
