Easter Chocolate Blossom Cookies
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.
Servings: 36 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.
