I've given new flavor to the classic peanut butter blossoms: cocoa powder and espresso plus milk chocolate Hershey's Kisses equal Mocha Blossom Cookies!
I got an email from Influenster.com recently, asking about my Christmas baking plans. I was accepted for their upcoming campaign, and received a free bag of Hershey's Kisses in the mail! Always a good day when you get free chocolate!
But what to do with those Kisses? I'd made Peanut Butter Blossoms before, but I wanted to do something different. I'd seen chocolate peppermint blossoms, but those were made with peppermint-flavored Kisses. So, I poked around in my baking cabinet for inspiration.
What I found was a bottle of instant espresso granules, that I keep specifically for baking. I'd make mocha blossom cookies! You just can't go wrong pairing chocolate and coffee together.
Instead of a peanut butter cookie, I made a chocolate cookie and added the espresso granules to give it a mocha flavor, then pressed a milk chocolate Hershey Kiss into the center of each one. They are addictive!
Mocha Blossom Cookies #MerryKissmas
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 tablespoon instant espresso powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar, for coating
- 48 Milk Chocolate Hershey's Kisses, unwrapped
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Cream together the butter 1 cup sugar and brown sugar. Beat in the eggs, one at a time, beating and scraping down the bowl between additions. Beat in the vanilla.
- In another mixing bowl, sift together the flour, cocoa powder, espresso powder, baking soda and salt. Add to the butter mixture and mix on low speed just until combined.
- Scrape dough by the tablespoonful and roll into a ball.
- Coat each ball in the ½ cup of sugar, and place on the baking sheet. Bake for 8 to 10 minutes. Let cookies cool on the baking sheet for a minute, then press a Hershey Kiss into the center of the cookie. Use a spatula to transfer the cookie to a wire rack to cool completely.
Inspired by Hershey's Peanut Butter Blossom Cookies
I was not financially compensated for this post or creating this recipe. I received a sample of Hershey's Kisses for Christmas baking purposes.
Carol at Wild Goose Tea says
Goodness these sweeties will fly off the cookie plate. I like the way they look most particularly.
Cute name for them too.
Fran Domingos says
These were a disaster. I am a VERY experienced cookie baker...I make 3 different batches a week for my husband's horseshoe group. Before retiring and moving south, I used to make 100 dozen cookies for family and friends at Christmas. This recipe sounded great and the pictures were enticing. What I got were cookies too flat to stick a kiss into. They tasted good, but not a "blossom" cookie. I pressed some white and milk chocolate bits into the top, and even they did not stick well. I went back to the recipe to see if I had missed an ingrediant like baking powder (nope) or a step, like chilling the dough (again, nope). I made 2 dozen and put the rest of the dough in the refrigerator and will try it chilled. Too late for my horsehoe guys. I'm known as the cookie lady, and even the tennis group shows up for my cookies. There won't be enough to go around today.
I wish I would have read your review before I attempted. The EXACT same thing happened to me. Now I’m in a bind because I am supposed to donate specifically blosso
Hershey kiss cookies of some kind to a fund raiser and I’m out of time and ingredients. I’m embarrassed to serve these.
I think the flour on this recipe should be 3 cups.
I’m afraid the same happened to me. Followed to a tee. Even chilled the balls prior to baking. 😔