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These cookies and cream blossom cookies pile crushed Oreos into a soft vanilla dough, roll every ball in even more cookie crumbs, and finish each one with a creamy cookies n creme Kiss. I baked a batch on a rainy Saturday afternoon and Maddie and Lizzie hovered by the oven arguing over who got to unwrap the Kisses. If your crew loves that flavor combo, our chewy cookies and cream cookies disappear just as fast.
They come together with one bowl and a hand mixer, and if you fall for the blossom style you have to try our chocolate blossom cookies come Christmas.
Blossom Cookies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 48 cookies
- ⚡ Calories: 84kcal
- 🌶️ Flavor Profile: Sweet cookies and cream, buttery vanilla dough, dark chocolate Oreo crunch
- ✋ Difficulty: Easy, on par with our soft chocolate chip cookie bars
Quick Answer
Whisk flour, baking soda, and salt, then cream butter and sugar until fluffy. Beat in an egg, milk, and vanilla, mix in the dry ingredients, and stir in finely crushed Oreos. Scoop tablespoon sized balls, roll them in more cookie crumbs, and bake at 350 degrees F for 8 to 10 minutes. Let the cookies rest for 2 to 3 minutes, press a cookies and cream Hershey’s Kiss into each center, then cool completely so the Kisses set back up.
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Why This Recipe Works
Click to see the technique science
- Creaming the butter for a full 3 minutes. It whips air into the dough so the cookies bake up soft and light instead of dense and greasy.
- Crushed Oreos inside and outside. Half a cup flavors the dough while the crumb coating toasts in the oven, so you get real cookies and cream flavor in every single bite.
- A small cookie scoop keeps them uniform. Every ball bakes at the same rate, so no cookie is overdone before the Kiss goes on.
- Resting 2 to 3 minutes before pressing. The cookie is set enough to hold the candy without cracking apart, but still warm enough to grip it.
- Cooling without touching the Kisses. The candy softens and looks melty at first, then resolidifies in its perfect shape as the cookies cool. Patience is the whole trick.
Why You’ll Love This Recipe
- They look like a bakery case cookie but take one bowl and about 25 minutes from start to finish.
- Kids can unwrap Kisses and roll dough balls, which makes them a perfect family baking project.
- If you are building a cookies and cream dessert board, they pair perfectly with our easy Oreo balls.
- It has earned a permanent spot in our rotation, right up there with our cookies and cream ice cream.
Key Ingredients
You only need pantry staples plus two star players from the candy aisle.
- Cookies and Cream Hershey’s Kisses: The creamy centerpiece. Unwrap them before you bake so they are ready to press the second the cookies come out.
- Crushed Oreos: A food processor gets the fine crumbs you want. Half goes in the dough and half becomes the coating, the same crumbs that make our Oreo brownies so fudgy.
- Unsalted Butter: Room temperature is non negotiable here, softened butter creams light and fluffy with the sugar and that is where the texture comes from.
- Granulated Sugar: It sweetens the dough and helps the edges set, just like in our soft and chewy sugar cookies.
- Vanilla Extract: It rounds out the cookies and cream flavor so the dough tastes like the middle of an Oreo.
See recipe card for exact quantities.
Variations and Substitutions
A few easy ways to make these blossom cookies your own:
- Milk chocolate Kisses: Swap in classic Kisses for a more traditional chocolate topped cookie.
- Golden Oreos: Use golden sandwich cookies in the dough and coating for a vanilla on vanilla version.
- Hugs: The striped white chocolate Hugs melt a little faster, so press them in gently and move the cookies somewhere cool right away.
- Peanut butter twist: Love the peanut butter and chocolate combo? Make a batch of our homemade Nutter Butter cookies to go alongside.
- Candy stuffed: If a candy loaded cookie is your thing, our Reeses peanut butter cup cookies are the next bake to try.
- Craving a different flavor next time? Our halloween macarons delivers the same easy comfort with its own twist.
How to Make Blossom Cookies
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl, then set aside.
- Beat the butter on medium speed until smooth, then add the sugar and keep beating for 3 minutes until light and fluffy.
- Add the egg, milk, and vanilla extract and mix until evenly combined.
- Add the flour mixture and beat just until it comes together into a soft cookie dough.
- Stir in 1/2 cup of the crushed cookie crumbs until they are speckled all through the dough.
- Scoop the dough with a 1 tablespoon cookie scoop, roll each ball in the remaining crumbs, and place them 1 inch apart on the prepared sheets. Bake for 8 to 10 minutes, rest the cookies for 2 to 3 minutes, then press a Kiss into each center and cool completely.
Recipe Tips & Tricks
- Spoon and level the flour. Too much flour makes a dry dough that cracks when you press the Kiss in.
- Do not rush the 3 minute creaming. If the butter and sugar are not pale and fluffy, the cookies bake up flat and heavy.
- Crush the Oreos fine. Big chunks will not stick to the outside of the dough balls, fine crumbs coat evenly and toast beautifully.
- Unwrap all the Kisses before the first tray goes in. The press has to happen while the cookies are warm, and foil wrappers wait for no one.
- Press straight down without wiggling. A clean, gentle press seats the Kiss without splitting the cookie.
- Let the Kisses reset at room temperature. They look melty at first and firm right back up, the same trick we use on our easy Butterfinger cookies.
- Make it a spread. When you are feeding a crowd, round out the table with our oreo milkshake.
Serving Ideas and Suggestions
These are made for a cookie tray. Stack them next to buttery chocolate dipped shortbread cookies and salty sweet chocolate covered peanut butter pretzels and watch the tray empty from the blossom corner first.
For a bigger dessert spread, they hold their own beside a showstopper like our strawberry earthquake cake, and chocolate lovers will want a few soft double chocolate cookie bars within reach too.
And honestly, the best serving suggestion is the simplest one: a couple of blossom cookies still barely warm, a cold glass of milk, and somebody to split the last Kiss with. They keep in an airtight container at room temperature for up to 5 days, so the cookie jar stays stocked all week.
Blossom Cookies FAQs
Two things prevent cracks: an accurately measured dough that is not too dry, and timing. Let the cookies rest on the baking sheet for 2 to 3 minutes after they come out of the oven, then press each Kiss straight down in one gentle motion. A cookie that is too hot collapses and one that is fully cooled shatters, that short rest window is the sweet spot.
Yes. The dough can be scooped, rolled in crumbs, and refrigerated for up to 2 days before baking, just add a minute to the bake time if the balls go in cold. Baked cookies keep in an airtight container at room temperature for up to 5 days, so they are a great make ahead for parties and cookie exchanges.
Cookies and cream Kisses are softer than milk chocolate ones, so they always look a little melty right after pressing. That is normal, they resolidify into their shape as the cookies cool. If they fully lost their point, the cookies were too hot when you pressed, wait the full 2 to 3 minutes next time and do not move the cookies while the candy is soft.
You can freeze the baked cookies for up to 2 months in a freezer container with parchment between the layers, then thaw at room temperature. The Kisses can develop a little bloom in the freezer but still taste great. You can also freeze the unbaked crumb coated dough balls and bake them straight from frozen, adding 1 to 2 minutes.
The cookies n creme Kisses are the signature topper here, their white chocolate and cookie bits match the Oreo dough perfectly. Classic milk chocolate Kisses, Hugs, and even the caramel filled ones all work too, just remember the softer varieties need an extra gentle press and a longer undisturbed cool.
A food processor gives the most even, fine crumbs, pulse whole cookies with the filling until they look like coarse sand. No processor? Seal the cookies in a zip top bag and roll over them with a rolling pin. Fine crumbs matter because the coating clings to the dough balls better and toasts evenly in the oven.
Want one more easy bake for the cookie jar? Our chocolate sugar cookies use the same one bowl method with a fudgy twist.
Cookies and Cream Blossom Cookies
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 & ½ teaspoons vanilla extract
- 1 cup finely crushed Oreo cookies divided
- 48 Cookies and Cream Hershey’s Kisses candies unwrapped
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.2 cups all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon salt
- Beat the butter on medium speed until smooth in a large bowl with an electric hand mixer. You can also use a stand mixer with the paddle attachment.½ cup unsalted butter
- Add the sugar and continue beating for 3 minutes until fluffy.1 cup granulated sugar
- Add the egg, milk, and vanilla extract and mix until evenly combined.1 large egg, 1 tablespoon milk, 1 & ½ teaspoons vanilla extract
- Add the flour mixture and beat until mixed.
- Stir in 1/2 cup of the cookie crumbs.1 cup finely crushed Oreo cookies
- Using 1 tablespoon cookie scoop, portion the cookie dough and shape them in to balls.
- Roll in the remaining cookie crumbs in a small bowl and place on the prepared cookie sheet about 1 inch apart.
- Bake for 8 to 10 minutes, or until the cookies are puffed, the edges are set, and the tops appear dry.
- Cool the cookies on the baking sheet for 2 to 3 minutes before pressing a cookie and cream kiss into the center of each cookie.48 Cookies and Cream Hershey’s Kisses candies
- Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
Notes
- Bake on parchment paper for a non-stick surface and easy cleanup.
- Let cookies cool on a wire rack for perfect texture.
- A cookie scoop ensures uniform cookie dough balls.
- Personalize each batch with your favorite Hershey’s Kisses for the best part of baking.
Nutrition
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