Chocolate Caramel Blossoms Recipe

Introduction

These Chocolate Caramel Blossoms combine rich cocoa-flavored cookies with a gooey caramel center for a delightful treat. The touch of cinnamon adds warmth, and an optional sprinkle of sea salt perfectly balances the sweetness. They’re sure to become a favorite for any occasion.

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
• 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

1. Step 1: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and Dutch process baking cocoa. Set aside.
2. Step 2: Using a hand mixer or stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy.
3. Step 3: Add the large egg, milk, and vanilla extract to the creamed mixture. Scrape down the sides of the bowl as needed to combine well.
4. Step 4: Reduce mixer speed to low and gradually add the dry flour mixture until fully blended. The dough will be thick.
5. Step 5: Wrap the top of the mixing bowl tightly with plastic wrap and chill the dough for at least 1 hour or overnight.
6. Step 6: Adjust your oven rack to the second level from the bottom (just above center) and preheat the oven to 375ºF. Line two baking sheets with parchment paper or silicone mats.
7. Step 7: Scoop small amounts of dough with a spoon and roll into 1-inch balls.
8. Step 8: Roll each ball in granulated sugar or a flavored sugar like salted caramel or dark cocoa sugar, then place spaced about 2 inches apart on the baking sheets. Optionally, sprinkle sea salt flakes on top.
9. Step 9: Bake the cookies for 6 to 8 minutes at 375ºF. While baking, unwrap the Hershey Caramel Kisses you’ll need.
10. Step 10: Remove cookies from the oven and immediately place a caramel kiss on top of each cookie, pressing gently to spread the cookie slightly and create cracks. Return to the oven and bake for an additional 2 minutes.
11. Step 11: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
12. Step 12: Store the cookies in an airtight container or cookie jar with a slice of bread to keep them soft for up to a week.

Tips & Variations

• Use flavored sugars like salted caramel or dark cocoa sugar for rolling the dough to add a unique twist.
• If you prefer a stronger caramel flavor, sprinkle a pinch of sea salt on top before baking.
• Chilling the dough overnight enhances the flavor and texture.
• Allow cookies to cool completely before storing to prevent sogginess.

Storage

Store these cookies in an airtight container at room temperature for up to one week. Adding a slice of bread inside the container helps keep the cookies soft. Reheat gently in the microwave for about 10 seconds if you want a warm, gooey treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can substitute regular cocoa powder, but the flavor and color might be slightly different. Dutch process cocoa tends to be smoother and less acidic.

What if I don’t have Hershey Caramel Kisses?

You can use any individually wrapped caramel candies, but make sure to unwrap them before placing on the cookies. Alternatively, soft caramel squares cut into smaller pieces work well, too.

Chocolate Caramel Blossoms Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

Chocolate Caramel Blossoms are rich and tender cocoa cookies featuring a luscious Hershey Caramel Kiss center. These delightful treats combine the deep flavor of Dutch process cocoa with a hint of cinnamon and a soft caramel surprise, perfect for gifting, parties, or a cozy dessert.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes (including chilling time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Dry 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

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

Additional Ingredients

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

Instructions

1. Prepare 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 fitted with a paddle attachment, beat unsalted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is light and fluffy, usually about 3-4 minutes.
3. Add Wet Ingredients: Add in the large egg, milk, and vanilla extract to the creamed mixture, mixing well. Scrape down the sides of the bowl as needed to ensure even mixing.
4. Combine Dry and Wet Mixtures: Reduce mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix until fully incorporated into a thick dough.
5. Chill Dough: Tightly cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour or overnight to allow the flavors to meld and the dough to firm up.
6. Preheat and Prepare Baking Sheets: Adjust oven rack to the second position from the bottom (just above center) and preheat oven to 375ºF (190ºC). Line two cookie sheets with parchment paper or silicone baking mats.
7. Shape Cookies: Using a spoon, scoop small portions of dough and roll into 1-inch balls.
8. Coat and Arrange: Roll each dough ball in granulated sugar or your choice of flavored sugar. Place the balls on prepared baking sheets spaced about 2 inches apart. Optionally, sprinkle sea salt flakes on top for added flavor.
9. Bake Initial Cookies: Bake at 375ºF for 6 to 8 minutes until the cookies are set and slightly cracked.
10. Top with Caramel Kisses: Remove cookies from oven and immediately place one Hershey Caramel Kiss on each cookie. Gently press down on each kiss to slightly spread the cookie and create characteristic cracks. Return the cookies to the oven.
11. Bake Again: Bake for an additional 2 minutes to soften the caramel and meld the flavors.
12. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
13. Store: Store the cooled cookies in an airtight container or cookie jar, adding a slice of bread to maintain softness, for up to one week.

Notes

• For best flavor, chill the dough overnight; this enhances texture and taste.
• Optional sugars like salted caramel sugar or dark cocoa sugar can add interesting flavor and texture to the coating.
• Sea salt flakes on top balance the sweetness and enhance the chocolate-caramel combination.
• Pressing the caramel kiss gently ensures the cookie cracks beautifully and the caramel softens perfectly.
• Use parchment paper or silicone mats to prevent sticking and assist with even baking.
• Adding a slice of bread in the storage container helps keep the cookies soft for longer.

Keywords: Chocolate Cookies, Caramel Cookies, Hershey Kiss Cookies, Chocolate Caramel Blossoms, Holiday Cookies, Easy Chocolate Dessert