Chocolate caramel blossom cookies are a fun twist on a traditional cookie! Fudgey, chocolate cookies rolled in sugar and topped with a caramel-filled chocolate kiss!
There are two kinds of people. The “there-is-such-thing-as-too-much-chocolate” people. And then there are the “give-me-all-the-chocolate” people. If you belong in the first category, you may excuse yourself for today. 😉
Now. My people.
These fudgey chocolate cookies are soft with a crisp, sugared exterior and are topped with a caramel-filled, milk chocolate Hershey’s kiss. These cookies are a love letter to chocolate and a crush on caramel.
Beware that this recipe makes a lot of cookies! And while I totally understand that our relationships with chocolate are long-term, I would start planning out your cookie delivery list, unless you want to be nose deep in chocolate cookies for a couple weeks.
I also think these cookies would be truly special with the cherry cordial-filled chocolate kisses. (Those pink ones at christmas time and valentine’s day!) But I am pretty partial to caramel.
The trick in getting those pretty blossom cookie shapes is mastering the cook time. I highly recommend baking a couple test cookies to nail down the timing before you bake everything up.
Watch those cookies carefully–you want to take them out of the oven when hairline cracks have JUST BARELY started to appear around the edges of the cookies. But they haven’t made it to the top of the cookie and they have not started to spread whatsoever.
After you remove the cookie, you will press the kiss down through the top “crust” of the cookie, which will create more cracks all over the cookie as the top “crust” bends inward. If you’ve left the cookies in the oven too long, then instead of bending and cracking, the cookie’s exterior will actually break along the existing cracks and kind of fan out the tops of the cookies. Hard to explain, but you’ll recognize it if you’re seeing either case. If your cookies break, never fear – just drop the time down by a couple minutes and try again!
If you make these Chocolate Caramel Blossom Cookies, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! I love looking through the photos of recipes you all have made!
mikaela | wyldflour
60 Cookies
Serves 60
Fudgey chocolate cookies with a caramel filled kiss at the center!
15 minPrep Time
30 minCook Time
45 minTotal Time
Save RecipeIngredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup vegetable shorting (e.g., Crisco)
- 1 cup white granulated sugar
- 1 cup light brown sugar, packed
- 3/4 cup unsweetened cocoa powder
- 3 eggs
- 2 teaspoons pure vanilla extract
- 2 3/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- xx Hershey's caramel-filled kisses, unwrapped
- 1/2 cup white granulated sugar, for rolling
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Make the cookie dough! Cream butter and sugars together in a large mixing bowl. Beat in cocoa powder. Beat in eggs and vanilla extract until fully incorporated. Beat in 1 cup flour, baking soda, and salt. Beat in remaining flour. Set aside the dough!
- Place 1/2 cup white sugar in a bowl and set to the side. Prepare baking sheets with aluminum foil.
- Scoop the cookies! Use a 1 1/2" scoop to scoop cookie dough balls (about 1 Tbsp dough) and place on the cookie sheet. Roll each ball between your palms to create a smooth exterior. Roll each ball in sugar until coated and place back on the cookie sheet, at least 2" apart.
- Bake the cookies for 5-6 minutes until you just start to see hairline cracks forming around the edges and the cookies have spread and puffed slightly. (Do not wait for the cracks to spread apart; otherwise, they will have cooked too much and the exterior will be too crispy.) Remove the cookies from the oven and immediately press a cookie down into the middle of each cookie, allowing it to "bend" and "crack" the top. (The warm cookie will melt the bottom of the kiss to secure it to the cookie.) Let cool on the pan for five minutes and then carefully move to a cooling rack to cool until the kisses have set.
- Store in an airtight container at room temperature.
Notes
Also great with other flavors of kisses, including cherry cordial or mint chocolate!
Calories
Fat
Carbs
Protein
Leave a Reply