Double Chocolate Blossoms

Double Chocolate Blossoms

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 17  Minutes

Ingredients

  Amount Per Serving % DV *
Calories130
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium85 mg4% DV
Total Carbohydrates20 g7% DV
Dietary Fiber0.0 g0% DV
Sugars15 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories130
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium85 mg4% DV
Total Carbohydrates20 g7% DV
Dietary Fiber0.0 g0% DV
Sugars15 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 1 can vanilla ready-to-spread frosting (16 oz.)
  • 36 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Candies
  • 1/4 cup milk
  • 1/3 cup HERSHEY'S Cocoa
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 cup sugar

Directions

  • 1. Beat butter, sugar, egg and vanilla in large bowl until well blended. Add flour, cocoa, baking soda and salt alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape dough into 1-inch balls; place on ungreased cookie sheet.
  • 2. Heat oven to 375°F. Remove wrappers from chocolate pieces.
  • 3. Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Spread frosting onto cookies, leaving about 1/2 inch around outer edge unfrosted; place chocolate piece in center of each cookie. Makes about 36 cookies.
Ingredients sitting on a table

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