Introduction

Chocolate Caramel Blossoms combine rich cocoa cookies with gooey caramel centers for a delightful treat. These cookies are easy to make and perfect for sharing during the holidays or any special occasion.

The image shows close-up views of several round cookies arranged closely on a white marbled surface. Each cookie has three visible layers: the outer ring is dark brown and crumbly with a rough texture resembling crushed nuts or sugar crystals, forming a thick border. Inside this border is a dense, chewy-looking dark brown chocolate base. On top at the center of each cookie is a single swirl of shiny milk chocolate, creamy and smooth, with a soft peak shape reminiscent of a chocolate kiss. The focus is sharp on the cookies, showing their textures clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Ground Cinnamon
1/2 tsp Salt
1/2 cup Dutch Process Baking Cocoa
1/2 cup Unsalted Butter, room temperature
1/2 cup Granulated Sugar, plus additional for coating
1/2 cup Light Brown Sugar
1 Large Egg
2 tbsp Milk (1%, 2%, or Fat-free)
1 tsp Vanilla Extract
10 oz bag of Hershey Caramel Kisses
Sea Salt Flakes (optional)
Salted Caramel Sugar (optional)
Dark Cocoa Sugar (optional)

Instructions

Step 1: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and Dutch process cocoa. Set aside.
Step 2: Using a hand mixer or stand mixer with a paddle attachment, cream the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy.
Step 3: Add the egg, milk, and vanilla extract to the creamed mixture. Scrape down the sides of the bowl as needed to combine.
Step 4: Reduce mixer speed and gradually add the dry ingredients until fully blended. The dough will be thick.
Step 5: Cover the bowl tightly with plastic wrap and chill the dough for at least 1 hour, or overnight for best results.
Step 6: When ready, preheat oven to 375ºF and position the oven rack on the second level from the bottom. Line two baking sheets with parchment paper or silicone mats.
Step 7: Scoop dough into 1-inch balls, then roll each ball in granulated sugar or your choice of flavored sugar. Place on prepared sheets about 2 inches apart. Sprinkle with sea salt flakes if desired.
Step 8: Bake cookies for 6-8 minutes at 375ºF. Meanwhile, unwrap enough Hershey Caramel Kisses for topping.
Step 9: Remove cookies from oven and immediately press a caramel kiss gently into the center of each cookie to slightly spread it and create cracks — this is normal.
Step 10: Return cookies to oven and bake for 2 additional minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra flavor, try rolling cookies in salted caramel sugar or dark cocoa sugar before baking.
Chilling the dough overnight improves texture and flavor.
Use sea salt flakes on top to enhance the sweet and salty balance.

Storage

Store cooled cookies in an airtight container or cookie jar at room temperature for up to one week. Adding a slice of bread helps keep them soft. Reheat briefly in the microwave if you prefer a warm caramel center.

How to Serve

The image shows several round chocolate cookies with a rough and crumbly texture on top. Each cookie has a thick, cracked outer layer that is dark brown, with small bits giving a crunchy look. In the center of each cookie, there is a smooth, glossy milk chocolate dollop shaped like a teardrop with a pointed tip. The cookies are placed closely on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute a different type of caramel candy?

Yes, you can use other caramel candies, but Hershey Caramel Kisses melt evenly and have a perfect size for these cookies.

Do these cookies freeze well?

Yes, you can freeze the baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.