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This Hershey’s Kisses Blossom Cookies recipe is my adaptation of the famous peanut butter blossom cookies, aka kiss cookies. I didn’t use a peanut butter based cookie dough, instead I used my chocolate butter cookie dough as a base, and pressed in the Hershey’s Kisses chocolates (love love love!) into the dough and baked it. The original intention was that the Kisses chocolates will kinda melt a little with a roasted chocolate colour. Ah! I was so wrong, the chocolates did melt a little and got roasted, but they also have this roasted bit at the tip that looked like a nipple. LOL! I couldn’t stop laughing when they finished baking. They were funny looking but absolutely big on taste!
Traditionally, blossom cookies are made with a peanut butter cookie base, and you press in a Hershey kiss milk chocolate right in the middle right after it’s baked in the oven. But I like to do things slightly differently, experimenting with different methods and process. And I’m liking the results, despite how funny they look.
Butter cookies and chocolate are a winning combo. The sweet milk chocolate is a stark contrast to the buttery melt-in-your-mouth cookie texture. These cookies are soft, and chewy as well. I served this with coffee when my family and friends visited, and I got all their thumbs up!
So I made a batch of butter cookie based cookies and when served together during home parties, I really enjoyed finding out what my family and friends preferred. Most of them love the chocolate based cookies, such as the chocolate butter cookies, and the dark chocolate thumbprint cookies. While they find the different flavours interesting, such as lavender butter cookies, yuzu honey butter cookies, salted egg yolk butter cookies, Thai milk tea butter cookies and the classic vanilla butter cookies, they still gravitate towards chocolate. Well I guess chocolates really do have their mass appeal.
Watch how to make Hershey’s Kisses blossom cookies on YouTube
Ingredients to make Hershey’s Kisses Blossom Cookies
How to store Hershey’s Kisses Blossom Cookies
These Hershey’s Kisses Blossom Cookies store well for one to two weeks, if kept in an airtight container at room temperature after they completely cool down. If you need to store for a longer period, you can either chill it in the fridge for up to three weeks, or keep them in the freezer for up to two months. You only have to thaw the cookies to room temperature before eating them.
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Hershey’s Kisses Blossom Cookies
Detailed Step-by-Step Video
Ingredients
- 200 g cake flour, I used Blue Jacket brand, can be substituted with plain flour
- 50 g corn starch
- 15 g milk powder
- 3 tbsp cacao powder
- 80 g stevia sweetener
- 200 g unsalted butter, softened
- 2 large egg yolks, room temperature
- 1 tbsp whipping cream, room temperature
- 1 tsp vanilla extract
- 2-3 boxes Hershey's Kisses chocolate, I used the cookies & cream edition
Instructions
- Remove 200 g unsalted butter from fridge and leave at room temperature until softened. When pressed, the butter makes a dent easily.
- Add 80 g stevia sweetener and softened butter to a mixing bowl. Use a whisk to manual mix them together.Note: This is to avoid the sweetener 'splashing' around when you start whisking in high speed.
- Mix the stevia sweetener and butter mixture with an electric whisk on high speed (or you can use a food mixer) until pale and fluffy.
- The mixture will turn from yellow to almost white.
- Add 2 large egg yolks, 1 tbsp whipping cream, 1 tsp vanilla extract and whisk well on medium speed.
- Sift in 200 g cake flour, 50 g corn starch, 15 g milk powder and 3 tbsp cacao powder.
- Fold in the dry ingredients manually using a spatula till no traces of flour can be seen. Be sure not to over mix.Note: yields about 640g cookie dough.
- Roll the cookies into balls and place the cookies onto a non-stick baking tray, leaving an-inch gap in between each cookie. If not, use parchment paper over the tray. Note: each cookie dough ball is about 12-14g.
- Gently press the Hershey's Kisses chocolate into each cookie dough, making sure the chocolate is well embedded. You will need about 2-3 boxes Hershey's Kisses chocolate.Cover the cookie dough with a cling wrap, and chill in the fridge for 30 min while pre heating the oven.
- Bake the cookies at 175C / 347F (oven has top and bottom heat with fan) for 9-10 min until nicely browned at the edges.Note: as the dough is so dark, it’s hard to see when it browns. So keep a lookout. Bake in smaller batches, and time the first batch so you know how long to bake the subsequent batches.
- Cool the cookies completely on a cooling rack.
- Best enjoyed after a day, to let the flavours develop.
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