Introduction

Blossom Cookies are a delightful treat featuring soft, flavorful dough rolled in various coatings and topped with a classic chocolate Hershey’s kiss. These cookies bring a fun twist to traditional flavors like peanut butter, chocolate, and gingerbread, perfect for sharing or enjoying with a cup of tea.

The image shows a grid of round cookies on a cooling rack over a white marbled surface. Each cookie has three layers: the base cookie layer, which comes in different textures—cracked tan, granulated golden brown, and smooth black covered with chocolate sprinkles; the middle layer is smooth and slightly raised, consisting of a milk chocolate Hershey's Kiss in the center of each cookie; surrounding the chocolate center on some cookies is a ring of tiny red, green, and white round sprinkles or just plain sugar crystals. The cookies are arranged close together, showcasing the contrast between the colorful sprinkles, textured bases, and glossy chocolate tops. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (396g) all purpose flour
1 tsp baking soda
1 tsp kosher salt
3/4 cup (185g) unsalted butter, room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar, packed
2 large eggs
2 tsp vanilla extract
Chocolate Hershey’s kisses
1/4 cup (60g) creamy peanut butter
2 tbsp all purpose flour (for peanut butter dough)
Granulated sugar, for rolling
2 1/2 tbsp dutch process cocoa powder
1 tbsp milk
Chocolate sprinkles, for rolling
1 1/2 tbsp flour (for sugar cookie dough)
Sprinkles, for rolling
1 1/2 tbsp molasses
3 tbsp all purpose flour (for gingerbread dough)
1/2 tsp ground ginger
1/4 tsp ground cinnamon
Demerara or raw sugar, for rolling

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. Prepare four small dishes each filled with granulated sugar, chocolate sprinkles, red and green sprinkles, and raw sugar for rolling the cookie dough balls.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, use a hand or stand mixer with the paddle attachment to cream together the butter, granulated sugar, and light brown sugar until light and fluffy.
Step 4: Add the eggs and vanilla extract, mixing until the batter is smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing after each addition. The dough may appear thick and crumbly at first but continue mixing until it comes together.
Step 6: Divide the dough evenly into four bowls, about 245g each if weighing for accuracy.
Step 7: Into each bowl, mix the following additions to create different cookie flavors: peanut butter dough with peanut butter and 2 tbsp flour; chocolate dough with cocoa powder and milk; sugar cookie dough with 1 1/2 tbsp flour; gingerbread dough with molasses, 3 tbsp flour, ginger, and cinnamon.
Step 8: Mix each dough well using a spoon. Some doughs will be firmer, so use some effort to combine fully.
Step 9: Scoop cookie dough onto a plate or tray. For peanut butter dough, use a heaping tablespoon; for the others, use a level tablespoon.
Step 10: Roll each ball smooth between your hands, then roll in the appropriate coating: granulated sugar, chocolate sprinkles, colored sprinkles (dampening hands may help the sprinkles stick), or raw sugar.
Step 11: Arrange the coated dough balls on the baking sheet spaced about 2.5 inches apart, then bake for 8 to 10 minutes.
Step 12: While baking, unwrap the Hershey’s kisses. As soon as the cookies come out of the oven, press a kiss into the center of each cookie. The peanut butter blossoms will crackle slightly, which is desired.
Step 13: Transfer the cookies to a cooling rack and continue baking the remaining dough in batches.
Step 14: Serve the cookies warm or at room temperature and enjoy.

Tips & Variations

If sprinkles don’t stick well to the sugar cookie dough, dampen your hands slightly before rolling the dough balls smooth and in sprinkles.
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Try different flavored kisses or small chocolates to customize the toppings.
Chill the dough for 30 minutes before rolling to make handling easier, especially in warm kitchens.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, store in the refrigerator for up to 1 week or freeze for up to 3 months. Reheat gently in a microwave for a few seconds to enjoy them warm.

How to Serve

The image shows many small round balls, each covered in different toppings. Some balls are covered with coarse golden brown sugar crystals, giving a shiny and rough texture. Others are covered with fine white sugar crystals, looking smoother and matte. A few balls are covered with dark brown chocolate sprinkles that are long and thin, creating a textured look. There are also balls covered in small round sprinkle beads in red, green, and white colors, making them look festive and colorful. All the balls are placed closely together on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This also helps improve the cookie texture.

What if I don’t have Hershey’s kisses?

You can substitute with any small chocolate candies or chocolate chips pressed on top of the cookies right after baking.