Hot Cocoa Cookie Blossoms Recipe
These Hot Cocoa Cookie Blossoms combine rich, chocolatey cookie dough with melty marshmallows and creamy Hershey’s Kisses Hot Cocoa Chocolates for an indulgent treat that captures the warm flavors of a classic hot cocoa in a delightful cookie form. Perfect for cozy winter nights or festive occasions, these cookies offer a soft, fudgy texture with a gooey marshmallow center and a smooth chocolate kiss topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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)
For Rolling and Topping
- 1/3 cup White granulated sugar (for rolling)
- 10 Marshmallows (regular sized, cut horizontally)
- 20 Hershey’s Kisses Hot Cocoa Chocolates
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add the baking soda, baking powder, and salt to this mixture and set aside.
- Prepare Wet Ingredients: In a large bowl, combine the melted and cooled unsalted butter with brown sugar, white granulated sugar, pure vanilla extract, large egg, and egg yolk. Mix thoroughly until well incorporated.
- Combine Ingredients: Gradually add the dry ingredients into the wet mixture. Use a rubber spatula to gently fold the ingredients together until just combined, ensuring not to overmix.
- Preheat Oven and Prep Frostings: 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 gluten to hydrate properly. Meanwhile, unwrap the Hershey’s Kisses and place them in the freezer to chill.
- Scoop and Sugar Roll: Using a small cookie scoop, form dough balls. Pour the white granulated sugar into a bowl and roll each dough ball in the sugar for a sweet, textured coating. Place 12 dough balls per cookie sheet. Cut the marshmallows horizontally using kitchen scissors and set aside.
- Bake Cookies: Bake one cookie sheet at a time for 6 minutes. Remove from the oven and immediately place one marshmallow half in the center of each cookie. Return to the oven and bake for an additional 2-3 minutes until marshmallows are melty and slightly browned.
- Cool and Top: Let the cookies sit on the hot baking sheet for 2 minutes to stabilize. Transfer the cookies to a cooling rack. While still warm, top each cookie with a chilled Hershey’s Kiss Hot Cocoa Chocolate, allowing it to soften slightly and adhere to the marshmallow. Cool completely before serving.
Notes
- Make sure the butter is melted but completely cooled to prevent cooking the eggs when mixing.
- Cutting the marshmallows horizontally ensures they fit perfectly on the cookies and melt evenly.
- Keeping the Hershey’s Kisses in the freezer before topping helps maintain their shape during the brief warming on the cookies.
- For best texture, do not overmix the dough as this can result in tough cookies.
- You can substitute regular marshmallows if mini marshmallows are not available, but adjust baking time accordingly.
Keywords: Hot Cocoa Cookies, Chocolate Cookies, Marshmallow Cookies, Hershey's Kisses, Winter Cookies, Holiday Cookies, Chocolate Dessert
Find it online: https://lieblingsmahlzeit.com/hot-cocoa-cookie-blossoms-recipe/
