Print

Chocolate Caramel Blossoms Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

Delight in these Chocolate Caramel Blossoms, a rich and indulgent cookie recipe that combines the deep flavors of cocoa with the gooey sweetness of Hershey’s Caramel Kisses. Perfectly spiced with cinnamon and enhanced by a sprinkle of sea salt flakes, these cookies offer a delightful contrast of textures and flavors that melt in your mouth. Inspired by a classic peanut butter blossom recipe, these treats are sure to become a favorite for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Dutch Process Baking Cocoa

Wet Ingredients

  • 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

Topping

  • 10 oz bag of Hershey Caramel Kisses
  • Sea Salt Flakes (optional)
  • Salted Caramel Sugar (optional)
  • Dark Cocoa Sugar (optional)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and dutch process baking cocoa until well combined. Set aside.
  2. Cream Butter and Sugars: Using a hand mixer or stand mixer with paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
  3. Add Wet Ingredients: Add the large egg, milk, and vanilla extract to the creamed mixture. Mix until incorporated, scraping the bowl sides as necessary.
  4. Combine Dry and Wet Mixtures: Reduce mixer speed to low and slowly add the dry ingredient mixture to the wet ingredients, blending until fully combined. The dough will be thick.
  5. Chill Dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour or overnight to allow flavors to meld and the dough to firm up.
  6. Preheat Oven and Prepare Baking Sheets: Place an oven rack on the second level from the bottom (just above center). Preheat the oven to 375ºF (190ºC). Line two cookie sheets with parchment paper or silicone mats.
  7. Form Cookies: Scoop out dough portions using a spoon and roll into 1-inch balls. Roll each ball in granulated sugar or your choice of flavored sugar, then place on the prepared cookie sheets, spacing about 2 inches apart. Optionally sprinkle sea salt flakes on top.
  8. Bake Initial Cookies: Bake the cookies for 6-8 minutes at 375ºF, until they start to set but are not fully baked through.
  9. Add Caramel Kisses and Continue Baking: Remove cookies from the oven. Immediately press one unwrapped Hershey Caramel Kiss into the center of each cookie, gently spreading the cookie slightly. Cracks on the surface are expected. Return to oven and bake for an additional 2 minutes to set the caramel.
  10. Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  11. Store: Store cooled cookies in an airtight container or cookie jar. To keep them soft, add a slice of bread to the container. Cookies will stay fresh for up to one week.

Notes

  • Recipe is adapted from a classic peanut butter blossom, replacing peanut butter with cocoa and caramel for a rich chocolate caramel flavor.
  • Optional toppings like sea salt flakes or specialty sugars add a gourmet touch.
  • Using parchment paper or silicone mats prevents sticking and makes cleanup easier.
  • Storage with a slice of bread helps keep cookies soft by maintaining moisture.
  • Ensure dough is thoroughly chilled to make handling easier and to produce a better texture.

Keywords: Chocolate cookies, caramel blossoms, holiday cookies, chocolate caramel recipe, Hershey Kisses cookies, easy baked cookies, cinnamon chocolate cookies

Find it online: https://liamjayne.com/chocolate-caramel-blossoms-recipe/