Description
Delight in these Hot Cocoa Cookie Blossoms, a deliciously soft and chocolaty treat perfect for cozy moments.
Ingredients
Scale
- 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, cut horizontally)
- 20 Hershey’s Kisses Hot Cocoa Chocolates (unwrapped and chilled)
Instructions
- In a medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add the baking soda, baking powder, and salt, then set this dry mixture aside to be added later.
- In a large bowl, combine the cooled, melted unsalted butter with brown sugar, white sugar, vanilla extract, the whole egg, and egg yolk. Mix well until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to gently fold the ingredients together until just combined, being careful not to overmix.
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. Allow the cookie dough to rest for 10 minutes while the oven preheats, which helps the gluten absorb the wet ingredients for better texture. Meanwhile, unwrap the Hershey’s Kisses and place them in the freezer to chill.
- Use a small cookie scoop to form dough balls. Roll each ball in the 1/3 cup of white granulated sugar to coat evenly. Arrange 12 cookie dough balls per cookie sheet, spacing them to allow spreading.
- Take the 10 regular-sized marshmallows and cut them horizontally into halves using kitchen scissors. Set aside for topping later.
- Bake one cookie sheet at a time for 6 minutes. This initial baking sets the cookies without fully baking them through.
- Remove the cookies from the oven and immediately top each cookie with a marshmallow half placed in the center. Return to the oven and bake for an additional 2-3 minutes until the marshmallows are toasted and slightly melted.
- Allow the cookies to cool on the hot pan for 2 minutes to firm up. Transfer them to a wire cooling rack and immediately top each cookie with a chilled Hershey’s Kiss Hot Cocoa Chocolate, gently pressing to adhere as it softens.
- Once completely cooled, serve your Hot Cocoa Cookie Blossoms and enjoy the comforting blend of chocolate, marshmallow, and creamy Hershey’s Kisses.
Notes
- Store cookies in an airtight container for up to a week.
- Experiment with different types of chocolate for variety.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg