Introduction

Warm up your winter nights with these delightful Hot Cocoa Cookie Blossoms. Soft chocolate cookies with a gooey marshmallow center and a melted Hershey’s Kiss on top create a cozy treat that’s perfect for any occasion.

The image shows soft, round chocolate cookies with sugar crystals visible on the surface, each topped with a smooth white marshmallow layer that fills the center. At the very top, there is a shiny, milk chocolate kiss sitting right in the middle of the marshmallow. One cookie is broken in half and held above a whole cookie, revealing a creamy, caramel-filled center inside the chocolate kiss. Several unwrapped milk chocolate kisses are scattered around the cookies on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cups 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 regular-sized marshmallows
20 Hershey’s Kisses Hot Cocoa Chocolates

Instructions

Step 1: In a medium bowl, sift together the flour and cocoa powder. Add the baking soda, baking powder, and salt, then 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: Gradually add the dry ingredients to the wet mixture, folding with a rubber spatula until just combined. Avoid overmixing.
Step 4: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to allow the gluten to absorb the moisture.
Step 5: Unwrap the Hershey’s Kisses and place them in a bowl in the freezer to chill.
Step 6: Using a small cookie scoop, form dough balls and roll each in the 1/3 cup granulated sugar. Place 12 dough balls on each prepared cookie sheet.
Step 7: Cut each marshmallow horizontally using kitchen scissors and set aside.
Step 8: Bake one cookie sheet at a time for 6 minutes. Remove from the oven and place a marshmallow half on the center of each cookie. Return to the oven and bake for an additional 2–3 minutes until marshmallows are soft and slightly browned.
Step 9: Let the cookies cool on the hot pan for 2 minutes, then transfer to a cooling rack. Immediately top each cookie with a chilled Hershey’s Kiss, pressing gently to soften it slightly.
Step 10: Allow cookies to cool completely before serving to enjoy the perfect gooey and chocolatey treat.

Tips & Variations

For a richer flavor, use dark brown sugar instead of light brown sugar.
You can substitute regular Hershey’s Kisses if the Hot Cocoa flavor isn’t available.
Chilling the dough for 30 minutes before baking can help cookies hold their shape better.
Try using flavored marshmallows like peppermint for a festive twist.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. To keep marshmallows soft, avoid refrigerating. Reheat gently in the microwave for 10–15 seconds if you want to soften the chocolate and marshmallow again.

How to Serve

The image shows close-up dark brown chocolate cookies with a rough texture on the edges, each topped with a white creamy ring that looks soft and smooth, and in the center of the cream ring is a shiny, pointed chocolate drop, giving a layered look with three clear parts: cookie base, white cream middle, and chocolate point top. The cookies are arranged on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened cocoa powder?

Yes, unsweetened cocoa powder is preferred for its rich chocolate flavor, but regular cocoa powder can work if unsweetened is unavailable. Just keep in mind it may slightly alter the taste.

Why do I need to let the dough rest before baking?

Allowing the dough to rest helps the gluten relax and the dry ingredients to properly hydrate, which results in a softer, more tender cookie texture.