If you are a chocolate lover then these little soft, fudgy Kisses Triple Chocolate Blossoms are for you! The chocolate cookie dough is blended with just enough dark chocolate chips and lightly pressed in the center with a Hershey’s Kiss of your choice; plain chocolate, almond filled, or cherry cordial crème. This chocolate cookie dough is delicious even without the Kiss in the center or with another kind of chocolate. Kisses Triple Chocolate Blossoms are the perfect little chocolate cookie!
These Kisses Triple Chocolate Blossoms are one of my family’s favorite cookies. Kisses Blossoms cookies are really popular in the United States around Easter, Thanksgiving, and Christmas but we love them year round. They are so soft and fudgy! The perfect cookie for the chocolate lover! Kisses Peanut Butter Blossoms were the first Blossom cookie made, actually by accident.
Hershey’s Kisses Peanut Butter Blossoms originated in 1957 at the 9th Pillsbury Bake-Off Contest. A lady named Freda Strasel Smith from Gibsonburg, Ohio called them Black-Eyed Susans when she entered the cookies in the contest. Freda was making traditional chocolate chip peanut butter cookies but had run out of chocolate chips, instead she rolled the peanut butter dough balls in sugar, baked them, and pressed an unwrapped Hershey’s Kiss right in the center of each cookie right after baking. Genius! One of the most cherished holiday American homemade cookie was born, Kisses Peanut Butter Blossoms.
The Pillsbury company changed the name of the cookie from Black-Eyed Susans to Peanut Butter Blossoms. Black-Eyed Susans are a yellow daisy-like flowers with a dark black-brown center, thus the word blossom was decided. Later the Hershey’s company recognized the popularity of the cookie and decided to capitalize on it. Hershey’s then put the recipe on the back of every Hershey’s Kisses bag sold. Now we have the Hershey’s Kisses Peanut Butter Blossoms.
INGREDIENTS TO MAKE KISSES TRIPLE CHOCOLATE BLOSSOMS
- 48 Hershey’s Kisses brand milk chocolate plain, with almonds, or with cherry filling, unwrapped
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Pure vanilla extract
- Large eggs
- Whole or 2% milk
- All-purpose flour
- Hershey’s unsweetened cocoa powder
- Baking soda
- Salt
- Hershey’s Special Dark or Semi-Sweet Chocolate Chips
HOW TO MAKE KISSES TRIPLE CHOCOLATE BLOSSOMS
- Remove the wrappers from the chocolate Hershey’s kisses; set aside.
- Preheat the oven to 350°F and line 2 baking sheets with silicone mats or parchment paper. In a separate large bowl, whisk together the flour, unsweetened cocoa, baking soda, and salt; set aside.
- In a stand mixer or a large bowl with a handheld mixer, beat together the softened butter, granulated sugar, light brown sugar, and vanilla extract until well blended.
- Add eggs and milk; beat well.
- Gradually add the flour mixture to the butter-sugar mixture, beating until well blended.
- Remove bowl from stand mixer and stir in the chocolate chips with a rubber spatula.
- Shape the dough into 1-inch balls.
- Roll the dough between your hands to make smooth, even dough balls.
- Place 24 dough balls on each prepared baking sheet.
- Bake for 8-10 minutes or until set.
- DO NOT OVER BAKE!
- Remove from oven and gently press an unwrapped Hershey’s kiss slightly into each cookie.
- Transfer the cookies from a wire rack to cool completely.
VARIATION: TO MAKE KISSES DOUBLE CHOCOLATE BLOSSOMS
- Omit Hershey’s unsweetened cocoa powder and add 1/3 cup all-purpose flour.
OTHER DELICIOUS COOKIES TO TRY:
- Kisses Peanut Butter Blossoms
- Chocolate Chip Cookies
- Rainbow Sprinkle Cookies
- Chocolate Turtle Cookies
- Chocolate Peanut Butter Cookies
- Coconut Macaroons
- Cranberry Chocolate Chip Macaroons
- M&M Cookies
- No-Bake Chocolate Peanut Butter Cookies
- The BEST Brownies
- Easy Brownies
Kisses Triple Chocolate Blossoms
Ingredients
- 48 Hershey's Kisses brand milk chocolate plain, with almonds, or with cherry filling, unwrapped
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- 1 tbsp whole or 2% milk
- 2 ¼ cup all-purpose flour
- ⅓ cup Hershey's unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup Hershey's Special Dark or Semi-Sweet Chocolate Chips
Instructions
- Remove the wrappers from the chocolate Hershey's kisses; set aside. Preheat the oven to 350°F and line 2 baking sheets with silicone mats or parchment paper. In a separate large bowl, whisk together the flour, unsweetened cocoa, baking soda, and salt; set aside.
- In a stand mixer or a large bowl with a handheld mixer, beat together the softened butter, granulated sugar, light brown sugar, and vanilla extract until well blended. Add eggs and milk; beat well. Gradually add the flour mixture to the butter-sugar mixture, beating until well blended.
- Remove bowl from stand mixer and stir in the chocolate chips with a rubber spatula. Shape the dough into 1-inch balls. Roll the dough between your hands to make smooth, even dough balls. Place 24 dough balls on each prepared baking sheet.
- Bake for 8-10 minutes or until set. DO NOT OVER BAKE! Remove from oven and gently press an unwrapped Hershey's kiss slightly into each cookie. Transfer the cookies from a wire rack to cool completely. Recipe adapted from www.celebratewithhersheys.com
Notes
- Variation: To make Kisses Double Chocolate Blossoms– omit Hershey’s unsweetened cocoa powder and add 1/3 cup all-purpose flour.
