Chocolate Blossom Cookies are a delightful treat that brings together rich chocolate and a soft, chewy texture topped with that iconic bright red candy kiss. These cookies are perfect for anyone who loves a sweet chocolate flavor with a little pop of color right in the center. The combination of melty chocolate and the crisp edges around the kiss makes every bite special and fun.
I love making these cookies because they’re so simple and always a crowd-pleaser. The moment they come out of the oven and the chocolate kisses are still a little warm, it feels like a tiny celebration at home. A tip I’ve learned is to press the candy kiss gently into the cookie right after baking to keep it from cracking and to keep it nice and gooey on top.
These cookies are perfect for sharing with friends or family over a cup of milk or tea. I often bring a batch to gatherings because they disappear so quickly — everyone loves that classic mix of chocolate sweetness and the cheerful red candy. Plus, they’re a great cookie to bake with kids since they get to place the candies and watch the magic happen!
Key Ingredients & Substitutions
Butter: Use unsalted butter softened to room temperature for the best texture. If you need a dairy-free option, try coconut oil but expect a slight flavor change.
Sugars: Combining granulated and brown sugar gives a nice balance of sweetness and chewiness. Brown sugar adds moisture and a subtle caramel taste.
Cocoa Powder: Unsweetened cocoa powder is key for rich chocolate flavor. Dutch-processed cocoa works too, but adjust baking soda with baking powder if you switch.
Milk: Milk adds moisture and tenderness. For a vegan or dairy-free version, substitute almond milk or oat milk.
Chocolate Ganache or Frosting: This creamy topping is the star. You can also use chocolate chips melted slightly and piped to get that neat blossom look.
How Do I Get the Perfect Soft, Cracked Cookie with a Smooth Chocolate Blossom?
The secret is in the mixing and baking. Don’t overmix the dough to keep cookies tender and light. Use a cookie scoop for even sizes.
- Bake at 350°F for just 10-12 minutes — the cookies should look set but still soft in the center.
- Once out of the oven, wait a few minutes to cool slightly, then pipe or spoon the chocolate topping. This keeps the chocolate glossy and neat.
- Let the cookies cool fully on a wire rack so the chocolate sets well without melting too much.
Dusting with powdered sugar at the end adds a gentle touch and shows off the cracked texture beautifully!
Equipment You’ll Need
- Mixing bowls – I use a large one to combine the ingredients easily and a smaller one for sifting dry ingredients.
- Electric mixer – makes creaming the butter and sugars quick and smooth.
- Cookie scoop or tablespoon – helps form evenly-sized cookies for uniform baking.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup easier.
- Baking sheet – a sturdy, flat pan that’s perfect for even baking.
- Small piping bag or spoon – for neatly applying the chocolate blossom topping.
- Wire cooling rack – cools cookies completely and helps set the chocolate topping without mess.
Flavor Variations & Add-Ins
- Swap chocolate ganache for caramel or peanut butter frosting for a different flavor burst.
- Add chopped nuts, like almonds or walnuts, into the dough for crunch and extra flavor.
- Mix in mini chocolate chips or white chocolate chunks for extra chocolate goodness.
- Use flavored extracts, like peppermint or almond, to give your cookies a unique twist.
Chocolate Blossom Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups (165g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (60ml) milk
- About 1 cup chocolate ganache or thick chocolate frosting for topping
- Powdered sugar, for dusting
Time Needed
Total time is about 30 minutes. This includes 10 minutes of prep and 10-12 minutes for baking. You’ll also want to add 5-10 minutes for cooling and decorating the cookies.
How to Make Chocolate Blossom Cookies
1. Prepare for Baking
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix the Wet Ingredients
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes using an electric mixer on medium speed.
Next, add the egg and vanilla extract to the mixture and beat until everything is well combined.
3. Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures everything is mixed evenly and creates a smooth batter.
4. Make the Dough
Gradually add the dry ingredients into the wet ingredients. Alternate with the milk – start and end with the dry mixture. Mix just until combined to keep the cookies tender; avoid overmixing.
5. Shape and Bake
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Space them about 2 inches apart since they will spread a bit during baking.
Bake the cookies for 10 to 12 minutes. They should puff up, with set edges but still soft centers.
6. Add the Chocolate Blossom Topping
Once baked, let the cookies cool on the baking sheet for 3 to 5 minutes. While they are still warm, carefully pipe or spoon a small star-shaped dollop of chocolate ganache or thick chocolate frosting on top of each cookie. This makes the lovely “blossom” effect.
7. Cool and Finish
Transfer the cookies to a wire rack to cool completely. Once cooled, dust them lightly with powdered sugar for a delicate, pretty finish before serving.
Enjoy your soft, chocolatey cookies with beautiful glossy chocolate blossoms! They’re perfect for sharing or a special treat anytime.
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter at room temperature for proper creaming with sugars. If your butter is frozen, thaw it in the fridge overnight and let it sit on the counter for about 30 minutes before mixing.
Can I Substitute the Milk?
Yes! You can use any milk alternative like almond, oat, or soy milk. Just make sure it’s unsweetened to keep the flavor balanced.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a sealed container for up to 2 months.
Can I Use Chocolate Chips Instead of Ganache?
Definitely! Melt chocolate chips slightly and pipe or spoon them onto warm cookies to get a similar glossy blossom effect. Just be gentle so you keep that star shape.