These Easter Chocolate Blossom Cookies are fun for an Easter celebration. They are soft, chocolatey, rolled in colorful sprinkles and topped with a chocolate kiss.
Blossom cookies are my favorite to make for any occasion and have made quite a few from cherry chocolate chip to Valentine’s day, but these Easter Chocolate Blossom Cookies are especially fun.
They are perfect for kids to help make, and they are always a hit at get-togethers.
Spring Blossom Cookies
Our Easter Chocolate Blossom Cookies are a twist on the classic blossom cookies as they are rolled in colorful sprinkles, baked and topped with an chocolate kiss.
You can change out the sprinkles and roll them in colored sugar to make them as spring cookies or swap out the sprinkles to match different holidays.
These Easter cookies are my favorite to make and look pretty on the dessert table.
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Ingredients
This section contains info on ingredients and possible substitutes. Find all the details, including measurements, ingredients, and instructions, in the printable recipe card at the bottom of this post.
- All- purpose flour – You can use whole wheat flour or a gluten-free flour blend as alternatives.
- Unsweetened cocoa powder – Dark cocoa powder can be substituted if you want an extra intense chocolate flavor.
- Butter – Unsalted and soften (not melted) at room temperature works best in this recipe.
- Sugar – Use granulated sugar for best results.
- Eggs – You will need one whole egg PLUS just the yolk from a second egg.
- Chocolate kiss candies – I used milk chocolate kisses but you can switch it up with different flavors like dark chocolate, cookies and cream, etc.
- Nonpareils sprinkles – These are optional, but they add a fun pop of color and texture to the cookies. You can use pastel-colored sprinkles for an Easter-themed touch.
How to Make Easter Blossom Cookies
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa, baking soda, salt and set aside.
In a separate bowl, beat the butter on medium speed for 5 minutes scraping down the sides halfway. Add the sugar and continue beating for 5 to 7 minutes or until fluffy. Then, mix in vanilla and eggs until combined.
Combine the wet and dry ingredients and beat together until mixed.
Scoop 1 tablespoon of dough, shape into balls, roll in sprinkles and place 2 inches apart on the baking sheet.
Bake for 8-10 minutes or until the cookies are puffed and the edges are set.
Press one kiss onto the center of each cookie while still warm. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
Allow cookies to cool completely on a wire rack before serving.
Recipe Tips
- Don’t overbake! The cookies should puff out with set edges but not brown.
- Make sure the cookies are 2 inches apart as they will spread during baking.
- Use a cookie scooper for even sized cookies.
How to Store
- Countertop: Store in an airtight container on the counter for up to 4 days.
- Refrigerator: Allow to cool completely and store in an airtight container in the fridge for up to 2 weeks.
- Freezer: Place cooled cookies in a freezer-safe container or bag and store in freezer for up to 6 months. Please note that the chocolate kisses may bloom and not look as pretty but still taste delicious.
FAQs
Can I make these cookies ahead of time?
Yes, you can. Just bake per directions, allow to cool completely and store in the fridge, freezer or countertop.
Do I have to make these chocolate cookies?
No, you can eliminate the cocoa powder and make them sugar cookies instead.
More Easter Recipes
- Fruity Easter Dip
- Easter Bunny Martini
- Easter Carrot Cheeseball
- Bird’s Nest Cookies
- Homemade Peanut Butter Eggs
Recipe
Easter Chocolate Blossom Cookies
Ingredients
- 2 cups flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 sticks unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 36 Hershey’s Kisses milk chocolate candies unwrapped
- Pastel Nonpareils sprinkles
Instructions
- Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa, baking soda, salt and set aside.
- In a separate bowl, beat the butter on medium speed for 5 minutes scraping down the sides halfway. Add the sugar and continue beating for 5 to 7 minutes or until fluffy. Then, mix in vanilla and eggs until combined.
- Combine the wet and dry ingredients and beat together until mixed.
- Scoop 1 tablespoon of dough, shape into balls, roll in sprinkles and place 2 inches apart on the baking sheet.
- Bake for 8-10 minutes or until the cookies are puffed and the edges are set.
- Press one kiss onto the center of each cookie while still warm. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
- Allow cookies to cool completely on a wire rack before serving.
Notes
- Countertop: Store in an airtight container on the counter for up to 4 days.
- Refrigerator: Allow to cool completely and store in an airtight container in the fridge for up to 2 weeks.
- Freezer: Place cooled cookies in a freezer-safe container or bag and store in freezer for up to 6 months. Please note that the chocolate kisses may bloom and not look as pretty but still taste delicious.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Indya | The Small Adventurer
Oh, these are so cute! I adore the colours, they’re absolutely perfect for Easter/Spring ☺️🌈
Alison
Thank you! I love how they turned out with pastel sprinkles.