Description
Enjoy these delightful Hot Cocoa Cookie Blossoms, combining rich cocoa-infused cookies with gooey marshmallows and creamy Hershey’s Kisses on top. Perfect for cozy evenings, these cookies are a nostalgic treat that bring the warmth of hot cocoa in every bite.
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
- Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add baking soda, baking powder, and salt to the mixture and set aside.
- Mix Wet Ingredients: In a large bowl, combine the cooled melted butter with brown sugar, white granulated sugar, pure vanilla extract, room temperature egg, and egg yolk. Mix until smooth.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until just combined, taking care not to overmix the dough.
- Preheat Oven and Prepare Chocolate: Preheat your oven to 350°F (177°C). Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to allow gluten to absorb moisture. Meanwhile, unwrap the Hershey’s Kisses and place them in the freezer to keep firm.
- Shape and Roll Dough Balls: Use a small cookie scoop to portion out the dough. Pour the 1/3 cup white sugar into a bowl and roll each dough ball in the sugar to coat. Arrange 12 dough balls per cookie sheet. Then, slice each marshmallow horizontally with kitchen scissors and set them aside.
- Bake Cookies: Bake one sheet of cookies at a time for 6 minutes. After 6 minutes, quickly top each cookie with a half marshmallow and bake for an additional 2-3 minutes until marshmallows are soft and cookies are set.
- Cool and Top with Chocolates: Let the cookies cool on the hot pan for 2 minutes before transferring them to a cooling rack. Once slightly cooled, top each cookie with a Hershey’s Kiss. Serve once fully cool.
Notes
- Ensure flour is spooned and leveled or weighed using a kitchen scale to avoid compacted flour which can dry out cookies and prevent spreading.
- For high altitude baking, add an extra 1 tablespoon of flour to improve texture.
- Take dairy ingredients out 2 hours before baking to reach room temperature for best mixing results.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
