The classic blossom cookie gets a new look with double the chocolate and a healthy dose of sprinkles. I doubt anyone will complain.
The cookie drought is over!! Not that I haven’t been indulging in cookies all this time but it has been over 3 months since the last time I posted a cookie recipe. I may need to see a doctor about that because that is very unlike me. Granted, I thought about baking cookies on several occasions but I was lacking inspiration as to what kind to make. Being that this is my 172nd cookie recipe, I think it’s okay for me to get stumped every once in awhile.
While my go-to is creating different flavor variations of my perfectly chewy chocolate chip cookies, I feel like I’ve covered that one pretty well and instead made a cookie variety that has not gotten enough loving on my blog. This is the 7th spiffy blossom cookie! Thumbprints are actually even more underrepresented coming in at a measly 3 recipes. But they both fall under the same concept of a cookie with something smushed into the middle post-baking.
These are double chocolate blossoms which were rolled in sprinkles prior to baking and then had a Hershey’s kiss pressed into the center. While you can use any flavor kiss, I opted for the vanilla cream filled ones. Why? Honestly, because it’s what I had in my stash. Sometimes it’s fun to take stock of my pantry and come up with tasty treats using ingredients I already own. And it beats running to the grocery store for 2 items ;-).
One year ago: Grilled Romaine
Two years ago: Fruity Sangria
Three years ago: Coconut Pecan Cookies
Four years ago: Spicy Avocado Chicken Enchiladas
DOUBLE CHOCOLATE SPRINKLE BLOSSOMS
Makes approximately 3 dozen
1-1/4 sticks (10 Tbsp) unsalted butter, room temperature
1/2 cup sugar
1/3 cup brown sugar
1/2 tsp vanilla extract
1-1/2 cups + 2 Tbsp all-purpose flour
2/3 cup Honduras cocoa powder
1/2 tsp salt
1/2 + 1/8 tsp baking soda
1/2 tsp baking powder
1/2 cup rainbow sprinkles
36 Hershey’s kisses, unwrapped
- Preheat oven to 350 degrees. Line two cookie sheets with a silicone baking mat or parchment paper. Set aside.
- Cream together butter and both sugars until light and fluffy. And in eggs and vanilla and blend well. In a separate bowl, mix together dry ingredients.
- Add the dry ingredients a little at a time to the wet ingredients.
- Place sprinkles in a shallow bowl. Roll scant tablespoonfuls of dough into balls and roll in the sprinkles, lightly pressing to adhere. Place on prepared cookie sheets, about 2 inches apart.
- Bake for 8-10 minutes. Lightly press a kiss into the center of each. Allow to cool for approximately 10 minutes then remove from cookie sheet.
Source: Adapted from my Hot Cocoa Blossoms.
Disclosure: I was provided with complimentary product from the Honduras Chocolare Company, but was not required to write this post. I used this product of my own accord. All thoughts and opinions are my own.