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Hot Cocoa Cookie Blossoms Recipe

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★★★★★

5 from 78 reviews

Hot Cocoa Cookie Blossoms are soft, chocolatey cookies rolled in sugar and topped with melty marshmallows and Hershey’s Kisses for a delightful treat that combines the flavors of hot cocoa in a fun cookie form. Perfect for holiday gatherings or anytime you want a cozy, sweet snack.

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)

Coating and Topping

  • 1/3 cup White granulated sugar (for rolling)
  • 10 Marshmallows (regular sized, cut horizontally)
  • 20 Hershey’s Kisses Hot Cocoa Chocolates

Instructions

  1. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add the baking soda, baking powder, and salt. Mix well and set aside.
  2. Mix Wet Ingredients: In a large bowl, combine the cooled melted unsalted butter, brown sugar, white sugar, pure vanilla extract, large egg, and egg yolk. Mix thoroughly until smooth.
  3. Combine Dough: Gradually add the dry ingredients to the wet ingredients and use a rubber spatula to mix until just combined, being careful not to overmix.
  4. Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper. Let the dough rest for about 10 minutes to allow the gluten to relax. Meanwhile, unwrap the Hershey’s Kisses and place them in the freezer to chill.
  5. Scoop and Roll: Using a small cookie scoop, portion out the dough. Pour the 1/3 cup white granulated sugar into a bowl and roll each dough ball in the sugar to coat. Arrange 12 cookie dough balls per cookie sheet. Cut each marshmallow in half horizontally using kitchen scissors and set aside.
  6. Bake Cookies: Bake one cookie sheet at a time for 6 minutes. Remove the cookies from the oven and immediately top each cookie with one marshmallow half in the center. Return to oven and bake for an additional 2-3 minutes, or until the marshmallows are melted and slightly golden.
  7. Cool and Top: Allow the cookies to cool on the hot baking sheet for 2 minutes, then transfer to a cooling rack. While the cookies are still warm, top each one with a chilled Hershey’s Kiss. Let the cookies cool completely before serving.

Notes

  • Ensure the melted butter is cooled to room temperature before mixing to prevent cooking the eggs.
  • Cutting marshmallows horizontally allows them to create a ‘blossom’ effect when baked.
  • Chilling the Hershey’s Kisses before topping helps them hold their shape slightly when placed on warm cookies.
  • You can use either light or dark brown sugar depending on your desired depth of flavor.
  • Use parchment paper on cookie sheets to prevent sticking and for easy cleanup.

Keywords: Hot Cocoa Cookie Blossoms, chocolate cookies, Hershey's Kisses cookies, marshmallow cookies, holiday cookies, chocolate treats

Find it online: https://miarosetti.com/hot-cocoa-cookie-blossoms-recipe/