Hot Cocoa Cookie Blossoms Recipe
Introduction
These Hot Cocoa Cookie Blossoms bring together the rich flavors of cocoa, soft marshmallows, and creamy Hershey’s Kisses in a delightful, melt-in-your-mouth treat. Perfect for cozy nights or festive gatherings, they combine a fudgy cookie base with gooey marshmallow centers and a chocolate kiss on top.
Ingredients
- 1 1/3 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup brown sugar, packed (light or dark)
- 1/4 cup white granulated sugar
- 2 tsp pure vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1/3 cup white granulated sugar, for rolling
- 10 marshmallows, regular sized
- 20 Hershey’s Kisses Hot Cocoa Chocolates
Instructions
- Step 1: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Step 2: In a large bowl, combine the melted and cooled butter with brown sugar, white sugar, vanilla extract, egg, and egg yolk. Mix well until smooth.
- Step 3: Add the dry ingredients to the wet mixture and gently fold together with a rubber spatula until just combined. Avoid overmixing.
- Step 4: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper. Let the dough rest for 10 minutes to allow the flour to absorb the moisture.
- Step 5: Unwrap the Hershey’s Kisses and place them in a bowl in the freezer.
- Step 6: Using a small cookie scoop, scoop dough balls and roll each in the 1/3 cup of granulated sugar. Arrange 12 balls per cookie sheet, spaced apart.
- Step 7: Cut each marshmallow horizontally using kitchen scissors to create halves and set aside.
- Step 8: Bake one cookie sheet at a time for 6 minutes. Remove from oven, top each cookie with a marshmallow half, then bake for an additional 2-3 minutes until marshmallows are puffed and lightly golden.
- Step 9: Let the cookies rest on the hot pan for 2 minutes, then transfer to a cooling rack. Immediately press a chilled Hershey’s Kiss onto the center of each cookie.
- Step 10: Allow cookies to cool completely before serving for the best texture and flavor.
Tips & Variations
- For an extra chocolate boost, add mini chocolate chips to the dough before baking.
- If you prefer a less sweet cookie, reduce the white granulated sugar in the dough slightly.
- Use flavored marshmallows like peppermint or caramel for a seasonal twist.
- Make sure butter is fully cooled to room temperature to avoid scrambling the eggs.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. To keep marshmallows soft, place parchment paper between layers. Reheat cookies gently in the microwave for 10-15 seconds to melt chocolate and soften marshmallows before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular Hershey’s Kisses instead of Hot Cocoa Chocolates?
Yes, regular Hershey’s Kisses work well and will give a classic chocolate flavor. Hot Cocoa Chocolates add a slight mocha note for extra richness.
Why do the cookies need to rest before baking?
Allowing the dough to rest helps the flour absorb moisture, leading to a tender, chewy cookie texture and better flavor development.
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Hot Cocoa Cookie Blossoms Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
These Hot Cocoa Cookie Blossoms are decadent chocolate cookies rolled in sugar, topped with a melty marshmallow and finished with a Hershey’s Kiss for a perfect cozy treat. With a rich cocoa base and a soft, gooey center, they offer the comforting flavors of hot cocoa in a delightful cookie form, perfect for holiday baking or anytime you crave a chocolatey indulgence.
Ingredients
Scale
Dry Ingredients
- 1 1/3 cup All-purpose flour
- 1/4 tsp Baking soda
- 1/4 tsp Baking powder
- 1/4 cup Unsweetened cocoa powder
- 1/2 tsp Salt
Wet Ingredients
- 1/2 cup Unsalted butter, melted and cooled
- 3/4 cup Brown sugar, packed (light or dark)
- 1/4 cup White granulated sugar
- 2 tsp Pure vanilla extract
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
For Decorating and Rolling
- 1/3 cup White granulated sugar (for rolling dough balls)
- 10 Marshmallows, regular sized, cut horizontally
- 20 Hershey’s Kisses Hot Cocoa Chocolates, unwrapped and chilled
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add the baking soda, baking powder, and salt, then set the mixture aside.
- Mix Wet Ingredients: In a large bowl, combine the melted and cooled unsalted butter with the brown sugar, white granulated sugar, pure vanilla extract, large egg, and egg yolk. Mix until well incorporated.
- Combine Dry and Wet: Add the dry ingredient mixture to the wet ingredients. Using a rubber spatula, gently fold the ingredients together until just combined to avoid overmixing.
- Preheat Oven and Chill Kisses: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper. Unwrap the Hershey’s Kisses and place them in a bowl in the freezer to keep them chilled until use.
- Form Dough Balls: Let the dough rest for 10 minutes to allow the gluten to absorb the wet ingredients. Using a small cookie scoop, form cookie dough balls. Roll each ball in the 1/3 cup granulated sugar to coat and place 12 dough balls evenly spaced per cookie sheet.
- Prepare Marshmallows: Cut each marshmallow horizontally using kitchen scissors. Set the marshmallow halves aside for topping.
- Bake First Phase: Bake one cookie sheet at a time for 6 minutes. This initial baking sets the cookies without the marshmallow topping.
- Add Marshmallows and Finish Baking: Remove the tray from the oven and carefully place a marshmallow half in the center of each cookie. Bake for an additional 2 to 3 minutes until marshmallows are soft and slightly toasted.
- Cool and Top with Kisses: Let the cookies sit on the hot baking sheet for 2 minutes to set. Then transfer them to a cooling rack. While still warm, press a chilled Hershey’s Kiss into the center of each marshmallow-topped cookie to create the blossom effect.
- Serve: Allow cookies to cool completely before serving to enjoy their perfect gooey center and chocolate flavor.
Notes
- Ensure the melted butter is cooled before mixing with sugars and eggs to prevent cooking the eggs prematurely.
- Chilling the Hershey’s Kisses ensures they keep their shape when pressed onto the warm marshmallow.
- If marshmallows spread too much, try cutting thicker slices or baking a slightly shorter time before adding them.
- The dough resting period helps improve texture by allowing the flour to hydrate fully.
- These cookies are best enjoyed the same day but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (6 minutes initial bake + 2-3 minutes with marshmallows + resting time)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Hot Cocoa Cookies, Chocolate Cookies, Marshmallow Cookies, Hershey’s Kisses, Holiday Cookies, Cocoa Blossoms
