Introduction

These Hot Cocoa Cookie Blossoms combine rich cocoa-flavored cookies with gooey marshmallows and a melty chocolate kiss on top. They are the perfect cozy treat to enjoy during chilly weather or any time you crave a decadent homemade cookie.

The image shows a close-up of five round chocolate cookies on a black wire cooling rack. Each cookie has two layers: the bottom layer is a dark brown, cracked chocolate cookie with a slightly grainy texture, while the top layer is a large, soft white marshmallow ring placed in the center. Inside the marshmallow ring is a glossy, smooth milk chocolate drop with a shiny surface and a small peak at the top. The scene is set against a white marbled texture background. 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 packed brown sugar (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. Set this dry mixture aside.
Step 2: In a large bowl, combine the cooled melted butter, brown sugar, white sugar, vanilla extract, egg, and egg yolk. Mix until smooth.
Step 3: Add the dry ingredients to the wet ingredients and use a rubber spatula to fold together until just combined. Avoid overmixing.
Step 4: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to allow the flour to absorb moisture.
Step 5: Unwrap the Hershey’s Kisses and place them in a bowl in the freezer to chill while you prepare the dough balls.
Step 6: Use a small cookie scoop to portion out the dough. Pour the 1/3 cup of granulated sugar into a bowl and roll each dough ball in the sugar to coat. Place about 12 dough balls on each prepared cookie sheet, spaced apart.
Step 7: Cut each marshmallow in half 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 to 3 minutes, until the marshmallow is soft and slightly browned.
Step 9: Let the cookies sit on the hot pan for 2 minutes before transferring them to a cooling rack. While still warm, top each cookie with a chilled Hershey’s Kiss. Allow the cookies to cool completely before serving.

Tips & Variations

For extra fudgy cookies, chill the dough for 30 minutes before baking.
Substitute regular cocoa powder with Dutch-processed cocoa for a smoother, less acidic flavor.
Use peppermint Hershey’s Kisses for a festive holiday twist.
To make mini cookies, use a smaller cookie scoop and reduce baking time slightly.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To maintain the softness, you can add a slice of bread to the container. Reheat gently in the microwave for 5-10 seconds if you want the marshmallow and chocolate melty again.

How to Serve

The image shows several round chocolate cookies arranged closely on a white marbled surface. Each cookie has two visible layers: a dark brown, textured cookie base coated with sugar crystals, and a ring of white, smooth cream on top. In the middle of the white cream ring, there is a single, glossy, milk chocolate kiss with a pointed tip. The cookies have a soft and slightly cracked texture, and the cream contrasts with the rich, dark cookie base, while the chocolate kiss adds a shiny focal point at the center of each cookie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Hershey’s Kisses instead of Hot Cocoa Chocolates?

Yes, regular Hershey’s Kisses work well and will still give you a delightful chocolate finish on top of the cookies.

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

Allowing the dough to rest for 10 minutes helps the gluten relax and the flour fully absorb the wet ingredients, resulting in a softer, chewier cookie texture.