Double Chocolate Blossom Cookies Recipe

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Double Chocolate Blossom Cookies Recipe :-These chocolate blossom cookies, a combination between peanut butter blossoms and crinkle cookies, are rich and ideal for Valentine’s Day, Christmas, or any day. Chocolatey and delightful, they remind me of soft, chewy brownies in cookie form.
This soft cookie dough needs to refrigerate for four hours (yikes!). Because the dough is too sticky when mixed, chilling it will make it rollable and prevent your cookies from spreading in the oven.

Double Chocolate Blossom Cookies Recipe

What You Need?

  • Chocolate flowers require only a few ingredients, most of which you probably already have. Some important ones:

1 . Sugar

  • Granulated and brown sugar (light or dark brown) will be used in the dough and powdered sugar for rolling. For rolling, you can use coarse or plain granulated sugar instead of powdered sugar



2 . Cocoa powder

  • I prefer natural cocoa powder. Dutch process cocoa works, but it tastes darker.


3 . Baking powder

  • These cookies need one spoonful of baking powder.



4 . Butter

  • Butter should be softened but not melted. We add salt, so use unsalted butter.


5 . Hershey kisses

  • Milk chocolate kisses are basic, but you can get creative (there are so many types!) Peppermint kisses would make this recipe festive for Christmas!




  • Twelve tablespoons of softened unsalted butter
  •  one and a half cups of granulated sugar
  •  and one cup of tightly packed light or dark brown sugar.
  • Four large eggs.
  • Two teaspoons of vanilla extract
  •  Two and a half cups (312 g) of all-purpose flour.
  • One cup (100 g) of natural cocoa powder.
  • One tablespoon of baking powder.
  • One teaspoon of salt.
  • Two cups (250 g) of powdered sugar for rolling.
  • Three dozen milk chocolate kisses that have not been wrapped.



  1. In the bowl of a stand mixer (or in a big bowl and using an electric mixer), combine the butter and sugars and beat them together until the ingredients are thoroughly combined and creamy.
  2. Using 12 tablespoons (170 g) of unsalted butter, 1 ½ cups (300 g) of granulated sugar, and ½ cup (100 g) of either light or dark brown sugar, prepare the recipe.
  3. Mix in the vanilla essence after adding the eggs one at a time while stirring until they are completely incorporated into the mixture.
    four big eggs, two teaspoons of vanilla essence total
  4. A second bowl should be used to combine the flour, cocoa powder, baking powder, and salt by whisking them together.
  5. Two and a half cups of all-purpose flour (312 grammes), one cup of natural cocoa powder (100 grammes), one tablespoon of baking powder, and half a teaspoon of salt
  6. The dry ingredients should be added to the wet ingredients in a gradual manner until they are thoroughly blended.
  7. Place the bowl in the refrigerator for at least four hours or overnight, covering it with plastic wrap.
  8. After cooling, prepare the baking sheet by lining it with parchment paper and preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  9. Make balls of dough that are approximately 1 ½ tablespoons in size and then thoroughly coat them in powdered sugar.
    250 grammes of powdered sugar, or two cups
  10. Transfer to a baking sheet and bake at 350 degrees Fahrenheit (175 degrees Celsius) for ten to twelve minutes, taking care not to overbake.
  11. Place a chocolate kiss in the middle of each cookie and gently push it in within one to two minutes after removing the cookies from the oven before serving.
  12. Three dozen kisses made of milk chocolate

Overhead of chocolate blossoms on cooling rack



How to Make Chocolate Blossoms:

  1. The butter and sugars should be creamed together until they are completely mixed.
  2. Following the addition of each egg in turn, whisk in the vanilla extract.
  3. The dry components should be mixed together in a separate bowl, and then they should be gently incorporated into the wet ingredients. The way I like to do this is in three stages.
  4. Before moving on, make sure the dough is covered and chilled in the refrigerator for at least four hours.
  5. The dough should be scooped and then rolled into balls that are approximately 1 ½ tablespoons in size.
  6. After rolling the dough balls in powdered sugar, place them on baking pans lined with parchment paper at a distance of two inches apart.
  7. Hershey kisses should be pressed into the centres of each cookie after they have been baked for ten to twelve minutes at a temperature of 350 degrees Fahrenheit.
  8. Before you enjoy the cookies, make sure they have completely cooled down on their baking pans.

Ball of chocolate crinkle cookie dough rolled through powdered sugar



Frequently Asked Questions?



1 . Can chocolate blossom cookies be frozen?

  • Indeed! The cookies are excellent for freezing, which is a terrific way to get a head start on your Christmas baking! It is also possible to freeze the dough; all you need to do is follow the directions for rolling cookies that are provided in my post on how to freeze cookie dough.


2 . How long can I refrigerate the dough?

  • At the very least, this dough will need to be chilled for four hours, and it can be chilled for up to four days. Make sure that it is covered and stored in the refrigerator while it is cooling.


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