The scent of cocoa and butter filled the tiny kitchen of a holiday rental house I stayed in last winter. The kind with creaky wooden floors, mismatched mugs, and a window overlooking a pine-dusted hill. My husband and I had decided to take a week away from the bustle of home, just the two of us, armed with a few groceries and my old recipe binder.
One chilly afternoon, while he read by the fire, I tied on the apron my daughter gave me years ago and began tinkering with a cookie idea I hadn’t made in ages—Chocolate Caramel Blossoms.
There was no mixer in that rental kitchen, only a sturdy wooden spoon and an eager heart. I creamed the butter and sugars by hand, the rhythmic motion strangely comforting. As the dough chilled, the air smelled like cocoa and nostalgia.
By the time the cookies came out of the oven, the caramel centers glistened like molten gold against the deep chocolate hue. We sat by the window, nibbling warm cookies and laughing about nothing in particular. Those blossoms didn’t just sweeten the day—they turned a quiet afternoon into a memory worth keeping.
Short Description
Soft chocolate cookies rolled in sugar, baked until crackly, and crowned with a caramel-filled Hershey Kiss—Chocolate Caramel Blossoms are a rich and comforting treat that melt in your mouth with every bite.
Key Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup Dutch-process baking cocoa
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar (plus extra for rolling)
- ½ cup light brown sugar
- 1 large egg
- 2 tbsp milk (any kind)
- 1 tsp vanilla extract
- 10 oz bag of Hershey Caramel Kisses
- Sea salt flakes, optional
- Salted caramel sugar or dark cocoa sugar, optional
Tools Needed
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone mats
- Cooling rack
Cooking Instructions
Step 1: Mix the Dry Ingredients
Whisk together flour, baking powder, cinnamon, salt, and cocoa in a medium bowl. Set aside.
Step 2: Cream the Butter and Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add egg, milk, and vanilla; mix well.
Step 3: Combine and Chill
Gradually add the dry ingredients to the wet mixture. Stir until a thick dough forms. Cover with plastic wrap and chill for at least 1 hour or overnight for deeper flavor.
Step 4: Preheat and Shape
Preheat oven to 375°F (190°C). Line baking sheets with parchment. Roll dough into 1-inch balls, then coat in sugar (plain or flavored). Arrange 2 inches apart and sprinkle with sea salt if desired.
Step 5: Bake the Cookies
Bake 6–8 minutes until set but still soft in the center. While baking, unwrap the Hershey Caramel Kisses.
Step 6: Add the Kisses
Remove cookies from oven, press a Kiss into each center, then return to oven for 2 minutes to let the caramel melt slightly.
Step 7: Cool and Store
Let cookies rest 5 minutes before moving to a wire rack. Store in an airtight container with a slice of bread to keep them soft for up to a week.
Tip: If dough feels sticky while shaping, add 1 tablespoon of flour at a time until manageable.
Why You’ll Love This Recipe
Rich & Indulgent: Deep cocoa flavor meets creamy caramel for a perfect balance of sweetness.
Soft & Chewy: Each bite has that bakery-style texture everyone loves.
Simple to Make: The ingredients are pantry staples, and the steps are beginner-friendly.
Customizable: You can roll the dough in different sugars or add a pinch of espresso powder for depth.
Perfect for Sharing: They travel well and make beautiful holiday gifts.
Mistakes to Avoid & Solutions
Skipping the Chill Time: Warm dough spreads too much. Chill at least 1 hour for thick, soft cookies.
Overbaking: They firm up as they cool, so take them out while still slightly soft.
Pressing the Kisses Too Early: Wait until the cookies are out of the oven to avoid melted centers.
Uneven Baking: Bake one sheet at a time on the middle rack for even heat.
Stale Cookies: Store with a slice of bread to keep moisture locked in.
Serving and Pairing Suggestions
Serve warm with a glass of cold milk or hot cocoa.
Arrange them on a dessert platter with vanilla shortbread and chocolate truffles for contrast.
For gatherings, plate them with caramel drizzle and sea salt sprinkles.
Enjoy one with afternoon coffee or pack a few for a picnic treat.
Storage and Reheating Tips
Room Temperature: Store in an airtight jar for up to 7 days.
Freezing Dough: Shape into balls and freeze up to 2 months. Bake from frozen, adding 1–2 minutes to bake time.
Reheating: Warm a cookie in the microwave for 10 seconds to revive the caramel center.
FAQs
1. Can I use regular cocoa instead of Dutch-process?
Yes, but Dutch-process gives a smoother, less acidic chocolate flavor.
2. Do I need to chill the dough overnight?
Not required, but overnight chilling intensifies the chocolate flavor.
3. What if I can’t find Hershey Caramel Kisses?
You can substitute with Rolos or any soft caramel-filled chocolate.
4. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
5. How do I prevent my cookies from cracking too much?
Make sure the dough isn’t overmixed and avoid overbaking, they should crack gently, not crumble.
Tips & Tricks
Use a cookie scoop for uniform size.
Chill unbaked dough balls on the tray for 10 minutes before baking for perfect shape.
Roll in cocoa sugar for an extra-rich finish.
Add a sprinkle of espresso powder for mocha depth.
If making for gifts, wrap each cookie in parchment and tie with a ribbon—it keeps them soft and travel-ready.
Recipe Variations
Mocha Caramel Blossoms: Add 1 tsp espresso powder to the dough for a bold flavor.
Sea Salt Lovers: Sprinkle coarse sea salt before baking for a sweet-salty balance.
Nutty Caramel Blossoms: Add ¼ cup finely chopped pecans or hazelnuts to the dough for texture.
Double Chocolate: Mix in mini chocolate chips for an extra cocoa hit.
Peppermint Twist: Replace caramel Kisses with peppermint ones for a festive holiday version.
Final Thoughts
That evening in the cozy rental kitchen taught me something simple—some recipes don’t need perfection, just patience and a bit of heart. As the snow thickened outside, those cookies cooled on the counter, glimmering in the soft light.
My husband reached for one, still warm, and grinned at the caramel oozing from the center. “These taste like home,” he said quietly. Maybe that’s what keeps me baking after all these years, it’s not the sugar or the butter, but the small, shared moments that rise with every batch.
Chocolate Caramel Blossoms
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup Dutch-process baking cocoa
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar plus extra for rolling
- ½ cup light brown sugar
- 1 large egg
- 2 tbsp milk any kind
- 1 tsp vanilla extract
- 10 oz bag of Hershey Caramel Kisses
- Sea salt flakes optional
- Salted caramel sugar or dark cocoa sugar optional
Instructions
- Whisk together the flour, baking powder, cinnamon, salt, and cocoa in a bowl and set aside. In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, milk, and vanilla, mixing well. Gradually stir in the dry ingredients until a thick dough forms, then cover and chill for at least an hour or overnight for deeper flavor.
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Roll the dough into 1-inch balls, coat in plain or flavored sugar, and space them 2 inches apart.
- Sprinkle with sea salt if you like. Bake for 6–8 minutes, just until set but still soft in the middle. While baking, unwrap the Hershey Caramel Kisses.
- Once out of the oven, press a Kiss gently into each cookie center and return to bake for 2 more minutes to soften the caramel.
- Cool for 5 minutes before transferring to a wire rack. Store in an airtight container with a slice of bread to keep them soft and chewy all week.
