DESSERTS

Hot Cocoa Cookie Blossoms: 24 Chocolatey Delights for Winter

by basmer

29 de November de 2025

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Hot Cocoa Cookie Blossoms are the ultimate winter treat that brings a cozy warmth to any gathering. Combining rich cocoa-flavored cookie dough rolled in sugar, these cookies are topped with melted marshmallows and Hershey’s Kisses Hot Cocoa Chocolates. They’re perfect for holiday celebrations or simply to enjoy while snuggling up indoors. With a delightful blend of textures and flavors, these cookie blossoms will be a hit among family and friends alike.

Why You’ll Love This Hot Cocoa Cookie Blossoms

These hot chocolate cookie blossoms are not just cookies; they are an experience! Here are a few reasons to love them:

Soft, chewy texture with a chocolatey center.
Quick and easy to make in just 23 minutes.
Perfect for holiday gatherings, bringing warmth and comfort.
Deliciously topped with melted marshmallows and chocolate.
Customizable for different tastes with add-ins.
Great for sharing or as festive gifts.

As a delicious hot cocoa cookie recipe, this dessert aligns perfectly with the cold season, offering not just flavor but also joy.

Ingredients for Hot Cocoa Cookie Blossoms

Gather these items:

1 1/3 cup All-purpose flour
1/4 tsp Baking soda
1/4 tsp Baking powder
1/4 cup Unsweetened cocoa powder
1/2 tsp Salt
1/2 cup Unsalted butter, melted and cooled
3/4 cup Brown sugar, packed (light or dark)
1/4 cup White granulated sugar
2 tsp Pure vanilla extract
1 Large egg, room temperature
1 Egg yolk, room temperature
1/3 cup White granulated sugar (for rolling cookie dough)
10 Regular-sized marshmallows, cut horizontally
20 Hershey’s Kisses Hot Cocoa Chocolates, unwrapped

How to Make Hot Cocoa Cookie Blossoms Step-by-Step

Step 1: In a medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add baking soda, baking powder, and salt to this mixture and whisk to combine. Set aside.
Step 2: In a large mixing bowl, add melted and cooled unsalted butter. Mix in brown sugar, white granulated sugar, pure vanilla extract, large egg, and egg yolk. Whisk these ingredients together until well combined and creamy.
Step 3: Add the dry ingredient mixture to the wet ingredients. Use a rubber spatula to gently fold the two mixtures together until just combined, being careful not to overmix to maintain cookie tenderness.
Step 4: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper for easy cleanup. Let the dough rest for 10 minutes while the oven heats to allow the gluten to relax and the dough to hydrate. Meanwhile, unwrap the Hershey’s Kisses and place them in the freezer to keep them firm until needed.
Step 5: Using a small cookie scoop, portion the dough into balls. Pour the 1/3 cup white granulated sugar into a shallow bowl and roll each cookie dough ball in the sugar to coat evenly. Arrange 12 cookie dough balls on each prepared cookie sheet, spaced to allow for spreading. Prepare the marshmallows by cutting them horizontally with kitchen scissors and set aside.
Step 6: Bake one cookie sheet at a time for 6 minutes in the preheated oven. Remove from the oven and quickly top each cookie with a piece of the sliced marshmallow in the center. Return the cookie sheet to the oven and bake for an additional 2 to 3 minutes until the marshmallow melts and gently browns.
Step 7: Let the cookies cool on the hot cookie sheet for about 2 minutes to firm up, then transfer them to a wire cooling rack. While still warm, top each cookie with a Hershey’s Kisses Hot Cocoa Chocolate, pressing lightly so it adheres as it softens. Allow the cookies to cool completely before serving.

Pro Tips for the Perfect Hot Cocoa Cookie Blossoms

Keep these in mind:

Use room temperature ingredients for a better mix.
Do not overbake; cookies should be soft in the center.
Chill the cookie dough if you want thicker cookies.
For extra flavor, add a pinch of cinnamon or espresso powder.
This recipe is perfect for chewy hot cocoa cookie variations like adding nuts or different chocolates.

Best Ways to Serve Hot Cocoa Cookie Blossoms

Here are some serving suggestions:

Pair with a warm cup of hot cocoa or coffee for a cozy treat.
Serve them as festive cookie gifts in decorative boxes.
Enjoy as part of a dessert platter during holiday parties, featuring other festive cookie blossoms with chocolate.

How to Store and Reheat Hot Cocoa Cookie Blossoms

For optimal freshness, store these cookies in an airtight container at room temperature. They can last up to a week, making them perfect for meal prep during the holiday season. To reheat, simply place them in a microwave for a few seconds to regain their soft texture.

Frequently Asked Questions About Hot Cocoa Cookie Blossoms

What’s the secret to perfect Hot Cocoa Cookie Blossoms?

The secret lies in not overmixing the dough and ensuring the cookies are slightly underbaked for that perfect soft center. This technique is crucial for achieving those soft cocoa cookies with chocolate centers.

Can I make Hot Cocoa Cookie Blossoms ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to two days. Just remember to allow it to come to room temperature before baking for best results.

How do I avoid common mistakes with Hot Cocoa Cookie Blossoms?

To avoid common mistakes, measure your ingredients accurately, and ensure your oven is properly heated before baking. This will help you create delicious hot cocoa cookie recipes every time.

Variations of Hot Cocoa Cookie Blossoms You Can Try

Here are a few fun variations to consider:

Incorporate peppermint extract for a festive twist.
Use white chocolate chips instead of Hershey’s Kisses for a different flavor profile.
Create cocoa-filled cookie treats by adding a chocolate ganache center.
Try using gluten-free flour for a gluten-free option.

These variations allow you to customize your cookies, ensuring there’s something for everyone!

Hot Cocoa Cookie Blossoms: 24 Chocolatey Delights for Winter - Hot Cocoa Cookie Blossoms - additional detail

For more delicious recipes, check out our latest recipes, or try making gingerbread cookies with maple glaze for a festive treat. If you’re looking for something savory, our creamy potato soup is perfect for winter.

Additionally, you can explore cranberry orange pancakes for a delightful breakfast option, or try our sweet potato biscuits for a comforting side dish.

For more information on the benefits of cocoa, you can read about it here.

Hot Cocoa Cookie Blossoms: 24 Chocolatey Delights for Winter

Author: basmer
Total Time: 23 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Hot Cocoa Cookie Blossoms combine rich cocoa-flavored cookie dough rolled in sugar, topped with melted marshmallows and Hershey’s Kisses Hot Cocoa Chocolates for a delightful twist on classic cookie blossoms. Perfect for cozy gatherings or holiday treats, these cookies are soft, chocolaty, and bursting with melty marshmallow goodness.

Instructions

In a medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add baking soda, baking powder, and salt to this mixture and whisk to combine. Set aside.
In a large mixing bowl, add melted and cooled unsalted butter. Mix in brown sugar, white granulated sugar, pure vanilla extract, large egg, and egg yolk. Whisk these ingredients together until well combined and creamy.
Add the dry ingredient mixture to the wet ingredients. Use a rubber spatula to gently fold the two mixtures together until just combined, being careful not to overmix to maintain cookie tenderness.
Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper for easy cleanup. Let the dough rest for 10 minutes while the oven heats to allow the gluten to relax and the dough to hydrate. Meanwhile, unwrap the Hershey’s Kisses and place them in the freezer to keep them firm until needed.
Using a small cookie scoop, portion the dough into balls. Pour the 1/3 cup white granulated sugar into a shallow bowl and roll each cookie dough ball in the sugar to coat evenly. Arrange 12 cookie dough balls on each prepared cookie sheet, spaced to allow for spreading. Prepare the marshmallows by cutting them horizontally with kitchen scissors and set aside.
Bake one cookie sheet at a time for 6 minutes in the preheated oven. Remove from the oven and quickly top each cookie with a piece of the sliced marshmallow in the center. Return the cookie sheet to the oven and bake for an additional 2 to 3 minutes until the marshmallow melts and gently browns.
Let the cookies cool on the hot cookie sheet for about 2 minutes to firm up, then transfer them to a wire cooling rack. While still warm, top each cookie with a Hershey’s Kisses Hot Cocoa Chocolate, pressing lightly so it adheres as it softens. Allow the cookies to cool completely before serving.