Best Christmas Chocolate Blossom Cookies Recipe

These Christmas Chocolate Blossom Cookies are a totally tasty twist on the traditional peanut butter blossom cookies we all know and love.

Course Dessert

Cuisine American

Keyword Blossom Cookies

Prep Time 15

Cook Time 11

Chill Time 2

Servings cookies

Calories 125kcal

Author Dana DeVolk

Ingredients

1 cup all-purpose flour
½ cup cocoa powder
1 teaspoon cornstarch
½ teaspoon baking soda
¼ teaspoon baking powder
⅛ teaspoon fine sea salt
½ cup unsalted butter softened
1 cup granulated sugar
1 large egg
¾ cup creamy peanut butter
1 teaspoon vanilla extract
Christmas nonpareils
33 chocolate kisses unwrapped

Instructions

Line a sheet tray with parchment paper, set aside.
In a large bowl, stir together the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt until combined, set aside.
1 cup all-purpose flour, ½ cup cocoa powder, 1 teaspoon cornstarch, ½ teaspoon baking soda, ¼ teaspoon baking powder, ⅛ teaspoon fine sea salt
In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 2 minutes.
½ cup unsalted butter, 1 cup granulated sugar
Add the egg and mix it in until combined.
1 large egg
Add the peanut butter and vanilla extract, mix it in until combined, scrape down the sides as needed.
¾ cup creamy peanut butter, 1 teaspoon vanilla extract
Add the dry mixture to the wet and stir it in until combined with no dry patches.
Using a 1 tablespoon cookie scoop, place scoops of the dough not touching but closer together on the prepared sheet tray.
Cover with plastic wrap and place in the refrigerator for at least 2 hours to chill, even best overnight if you have the time.
Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
Place the sprinkles into a small bowl. Roll the cookie dough into a ball then roll it in the sprinkles/sugar.
Christmas nonpareils
Place the cookies 2 inches apart on the sheet trays. Bake for 9-11 minutes until puffed up and start to crack.
Let the cookies cool for 5 minutes on the sheet tray. Place a kiss in the center of the cookies, pressing down until it sticks.
33 chocolate kisses
Place the tray directly into the freezer for 10 minutes to prevent the chocolate from melting.
Transfer to a wire rack while you bake the rest of the cookies.

Notes

Use room temperature butter and eggs for better mixing and a smoother dough.
Measure your flour correctly by spooning it into the measuring cup and leveling it off to avoid using too much flour.
Chill the dough for at least two hours to prevent the cookies from spreading too much.
Unwrap the Hershey’s Kisses ahead of time so they’re ready to press into the warm cookies.
Don’t overbake; bake cookies for 9-11 minutes until they are set and start to crack.
Cool on a wire rack after adding the chocolate kisses to prevent the bottoms from getting soggy.

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