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.
Ingredients
Scale
- 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
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.
Notes
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: Hot Cocoa Cookie Blossoms, Cookies, Dessert, Holiday Treats