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Double Chocolate Blossoms Recipe

Double Chocolate Blossoms

Prep Time: 17 Minutes

Skill Level: Beginner

Recipe Rating


  • 1/2 cup (1 stick) butter or margarine
  • 1 cup sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 36 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Candies
  • 1 can (16 oz.) vanilla ready-to-spread frosting


  • 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.

Ratings & Reviews

    I make this recipe every Christmas. My family, friends,
    it tastes awesome ive made it like 5 times. its not really a cookie, its like a minicake. i don't put the frosting or kisses because i didn't have it but it tastes good! awesome possum
    these cookies turned out soooooooo yummy they were a hit with the kids
    Here's what I did with the recipe. I didn't use the kiss or the frosting. I thought it would be an overload or "too much". I just used the recipe to make double chocolate cookies. They were a hit at the office and were gone before the Peanut Blossom cookies. I used my 2 tsp cookie scoop to place the cookies on the sheet (the dough was too sticky to roll in my hands). The recipe made exactly 40 cookies. Baking for 8 minutes left them cooked, but still soft.