Triple Chocolate Blossoms give you a triple threat of chocolate with a chocolate cookie, chocolate frosting, and a Hershey’s kiss on top! Try my Peanut Butter Blossoms, too!
Triple Chocolate Blossoms
The popular Peanut Butter Blossoms have been around since the 1950s when they were originally known as Black-Eyed Susans. (Pillsbury changed the name to Peanut Butter Blossoms.) These are a variation of that, but have a chocolate cookie instead of peanut butter. Then, before the Hershey’s kiss is placed on the top, there is a layer of brownie frosting for a cookie that is fit for all chocolate lovers out there.
Triple Chocolate Blossoms Ingredients
There are two parts to this recipe–the cookies and the toppings.
Room Temperature Ingredients: Using room temperature ingredients (specifically butter and eggs) will help you get the best results when baking these cookies (and other recipes that call for room temperature ingredients). Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.
Cocoa Powder: I used unsweetened cocoa powder in the cookies and frosting. You could also use Dutch-process cocoa for a darker chocolate cookie and frosting.
Sugar: Both light brown sugar and granulated sugar is used in the cookie dough. In addition, the cookies will be rolled in granulated sugar before being baked.
Honey: Adding honey to the frosting ingredients might throw you off. However, don’t leave it out; it really does something magical to the frosting.
Hershey’s Kiss: I couldn’t forget the Hershey’s kiss on top of the cookies!
Do I Have to Chill the Dough?
The dough should chill for an hour. As I have stated many times before, you don’t have to do anything you don’t want to do, but chilling the dough does make a difference. When you chill cookie dough, it solidifies the fat. Then, when you are ready to bake the cookies, the chilled dough takes longer to melt and remains solid longer, meaning the cookies spread less.
Chilling the dough also gives you more flavorful cookies. The dry ingredients have time to soak up the wet ingredients, allowing them all to come together. Baking will be more even as well.
Can I Make the Cookies without the Frosting?
Sure! If you are just craving sugary chocolate cookies, you don’t have to make the frosting or even add the Hershey’s kiss on top. But, I would save the frosting recipe to spread over your next pan of brownies!
Can I Make the Cookie Dough Ahead of Time?
Yes! This dough, like many cookie doughs, can be made and frozen to bake at a later time. To freeze the dough, place the balls of dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When ready to bake, simply bake as many of the cookies as you need from frozen. You may need to increase the baking time by 1-2 minutes.
Triple Chocolate Blossoms give you a triple threat of chocolate with a chocolate cookie, chocolate frosting, and a Hershey's kiss on top!
- 2 cups (250g) all-purpose flour
- ½ cup (59g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick/113g) unsalted butter, room temperature
- ½ cup (100g) light brown sugar, packed
- ¾ cup (150g) granulated sugar, divided
- 1 large egg, room temperature
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- 3 tablespoons unsalted butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup (125g) confectioners' sugar
- 3-4 tablespoons whole milk
- 16 milk chocolate Hershey’s kisses
In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and ½ cup of granulated sugar on medium speed for about 3-5 minutes, or until light and fluffy.
With the mixer on low speed, add in egg, milk, and vanilla, and beat for about 30 seconds, or until all the ingredients are incorporated. Increase the mixer speed to medium-high speed and continue to mix until light and fluffy, about a minute.
With the mixer back on low speed, add the flour mixture to the butter mixture and beat until just combined, being careful not to overmix.
Remove the bowl from the stand mixer. Cover the bowl with plastic wrap and refrigerate for about 1 hour, or until the dough is easy to shape.
When ready, preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Using a 2 tablespoon scoop, drop the dough onto the prepared baking sheet.
Pour the remaining ½ cup of sugar onto a small plate or dish.
Roll each scoop of dough into a ball. Then, roll each dough ball in the sugar, making sure it is evenly coated. Place on the prepared baking sheet about 2 inches apart. Use the bottom of a glass to slightly flatten each dough ball.
Bake for 8-10 minutes, or until set.
While cookies are cooling, prepare the topping.
In the bowl of a stand mixer fitted with the whisk attachment, combine butter, cocoa, honey, vanilla, and confectioners sugar. Mix on low for about 30 seconds.
While the mixer is still on low, slowly add the milk one tablespoon at a time, until the desired consistency is reached. You may not need all 3 tablespoons, you may need 1 more, it can vary from season to season and kitchen to kitchen.
Spread the frosting onto the cooled cookies. Top with a Hershey's Kiss.