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Chocolate Caramel Blossoms

Chocolate Caramel Blossoms

These Chocolate Caramel Blossoms are a delightful twist on the classic peanut butter blossoms, featuring a rich, fudgy chocolate cookie base. The cookies are rolled in sugar for a sparkly, crisp exterior and topped with a gooey, caramel-filled Hershey's Kiss. They are a perfect and festive treat for holiday parties, cookie exchanges, or a cozy evening.
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Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 3 servings
Calories: 1315
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 3/4 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Dutch Process Baking Cocoa
  • 1/2 cup Unsalted Butter, softened to room temperature
  • 1/2 cup Granulated Sugar, plus more for rolling
  • 1/2 cup Light Brown Sugar, packed
  • 1 Large Egg, at room temperature
  • 2 tbsp Milk (any kind works)
  • 1 tsp Vanilla Extract
  • 1 (10 oz) bag of Hershey Caramel Kisses, unwrapped
  • Sea Salt Flakes (optional, for sprinkling)
  • Salted Caramel Sugar or Dark Cocoa Sugar (optional, for rolling)

Equipment

  • medium bowl
  • Whisk
  • Hand mixer or stand mixer
  • plastic wrap
  • Cookie sheets
  • Parchment paper
  • Small cookie scoop or spoon
  • Wire rack

Method
 

Instructions
  1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and Dutch process cocoa. Set this aside for later.
  2. Cream Butter and Sugars: Using a hand mixer or a stand mixer with the paddle attachment, beat the room temperature unsalted butter, granulated sugar, and light brown sugar on medium-high speed for about 2-3 minutes until it’s light, fluffy, and pale in color.
  3. Add Wet Ingredients: Add the large egg, milk, and vanilla extract to the butter mixture. Mix until just combined, making sure to scrape down the sides of the bowl to incorporate everything.
  4. Combine Wet and Dry: Reduce your mixer speed to low and gradually add the dry ingredient mixture. Mix only until the flour streaks have disappeared. The dough will be thick and fudgy. Be careful not to overmix!
  5. Chill the Dough: Tightly wrap the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least one hour, or even overnight. This step is crucial and prevents the cookies from spreading too much.
  6. Preheat and Prep: When you're ready to bake, adjust your oven rack to the upper-middle position and preheat to 375°F. Line two large cookie sheets with parchment paper. While the oven heats, unwrap all your Hershey Caramel Kisses so they’re ready to go.
  7. Shape the Cookies: Use a small cookie scoop or a spoon to portion out the dough and roll it into 1-inch balls.
  8. Roll in Sugar: Roll each dough ball in a small bowl of granulated sugar (or a flavored sugar like salted caramel sugar) until it's fully coated. Place the balls on your prepared cookie sheets, about 2 inches apart. If you're using it, sprinkle a few flakes of sea salt on top of each ball before baking.
  9. First Bake: Bake for 6-8 minutes. The cookies will look puffy and slightly underdone.
  10. Add the Kiss: Remove the cookies from the oven. Working quickly, gently press a caramel kiss into the center of each cookie. You'll see cracks form around the edges, which is exactly what you want! Return the cookies to the oven and bake for 2 more minutes.
  11. Cool Completely: Let the finished chocolate caramel blossoms cool on the cookie sheet for 5-10 minutes. This allows them to set before you move them to a wire rack to cool completely.
  12. Store: Keep the cookies in an airtight container at room temperature. Adding a slice of bread to the container can help keep them soft for up to a week.

Notes

Chilling the dough for at least one hour is crucial to prevent spreading and to deepen the flavor. Do not overbake; the cookies should look slightly underdone before adding the kiss. Dutch process cocoa is recommended for a darker color and richer, less bitter flavor. Store cooled cookies in an airtight container with a slice of bread to keep them soft.