Caramel Blossom

Caramel Blossom

This recipe might be too sweet to be real and is sure to delight. Rich dark chocolate chips and KISSES Candy Filled with Caramel combine to make this easy blossom cookie recipe extra delicious. They’re a great option if you want to make KISSES Blossom Cookies without the peanut butter.

28 min
10 min
24 cookies


1/2 cupHERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips
1/2 cup(1 stick) butter or margarine, softened
1/2 cupsugar
1 egg yolk
1 teaspoonvanilla extract
1 cupall-purpose flour
1/4 cupHERSHEY'S Cocoa
1/4 teaspoonbaking soda
1/4 cupadditional granulated or decorator's sugar for rolling
1/2 cupdulce de leche or HERSHEY'S Caramel Topping
24 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel


  • 1. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Set aside.
  • 2. Beat butter and sugar in large bowl until well blended. Gradually beat in egg yolk and vanilla. Blend in melted chocolate chips. Stir together flour, cocoa and baking soda; beat into chocolate mixture, beating until thoroughly blended. Cover; refrigerate 30 minutes or until dough is easy to handle.
  • 3. Heat oven to 350° F. Line two cookie sheets with parchment paper.
  • 4. Shape dough into 24 equal balls (about 1-1/4 inches each). Roll in granulated or decorator's sugar, placing on prepared cookie sheets.
  • 5. Bake 9 to 11 minutes or until edges are set and center is still slightly soft. Do not over bake. Remove cookie sheets from oven to wire rack. With the end of wooden spoon make indentation in center of each cookie. Fill each cookie indentation with dulce de leche. Cool 15 minutes; gently shift parchment paper with cookies to wire rack. Cool completely.
  • 6. Remove wrappers from candies. Gently press candy onto each cookie. Makes 24 cookies.
Ingredients sitting on a table

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