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Hot Cocoa Cookie Blossoms Recipe

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★★★★★

4.6 from 63 reviews

These Hot Cocoa Cookie Blossoms combine rich cocoa-flavored cookie dough rolled in sugar and topped with a fluffy marshmallow and a melty Hershey’s Kisses Hot Cocoa Chocolate, making for a festive and irresistible treat perfect for winter gatherings or cozy nights in.

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
  • 20 Hershey’s Kisses Hot Cocoa Chocolates

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, unsweetened cocoa powder, and salt until fully incorporated to ensure an even distribution of leavening and cocoa flavor.
  3. Mix Wet Ingredients: In a large bowl, whisk the melted and cooled unsalted butter with brown sugar and granulated sugar until smooth and combined. Add the vanilla extract, large egg, and egg yolk, mixing well before gradually stirring in the dry ingredients until you have a soft, chocolatey cookie dough.
  4. Shape and Roll Dough Balls: Scoop dough into uniform tablespoon-sized portions and roll each into a ball. Then roll each ball in the 1/3 cup of granulated sugar to coat completely; this adds a delightful sparkle and slight crunch to the outside of the cookies.
  5. Arrange on Baking Sheets: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets, allowing enough space for spreading during baking.
  6. Bake the Cookies: Bake the cookies in the preheated oven for about 8 minutes, until they are just set but still soft and slightly underbaked in the center for optimal chewiness.
  7. Add Marshmallows and Kisses: Remove the baking sheets from the oven and quickly press one regular-sized marshmallow onto each cookie. Return to the oven for an additional 1-2 minutes, just until the marshmallows become puffy and slightly toasted.
  8. Top with Hershey’s Kisses: Immediately after removing the cookies with toasted marshmallows from the oven, press one Hershey’s Kisses Hot Cocoa Chocolate onto each marshmallow, allowing the heat to melt the chocolate slightly and create a gooey topping.
  9. Cool Completely: Let the cookie blossoms cool on the baking sheet for 10-15 minutes to set the toppings before transferring to a wire rack to cool fully. This helps the marshmallow and chocolate to firm up slightly for easy handling and eating.

Notes

  • Use room temperature eggs for better mixing and a consistent dough texture.
  • If you prefer softer marshmallows, keep the second bake time to just 1 minute.
  • For a more intense chocolate flavor, you can use Dutch-processed cocoa powder instead of natural unsweetened cocoa powder.
  • The cookies can be stored in an airtight container at room temperature for up to 3 days; adding marshmallows and chocolates just before serving keeps them freshest.
  • To make more or fewer cookies, maintain the ratio of ingredients and adjust baking time slightly for larger or smaller dough balls.

Keywords: Hot Cocoa Cookies, Cookie Blossoms, Marshmallow Cookies, Hershey’s Kisses Cookies, Chocolate Cookies, Winter Cookies, Holiday Treats

Find it online: https://busyrecipe.com/hot-cocoa-cookie-blossoms-recipe/