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
