Today, I have the most perfect triple chocolate blossoms that are packed with chocolate and have that perfect fudgy cookie texture. A surefire hit all year round but especially on a cookie tray around the holidays!
I’ve been on a huge blossom cookie kick lately and have so many more recipes to come. These are more traditional but absolutely delicious. They’re also adorable and fun to make but also easy for beginners!
Hershey hugs are my absolute favourite type of Hershey kiss and have so much nostalgia from my childhood. I absolutely love incorporating them into different blossom flavours. If you’d like something a little more Christmassy, then try my gingerbread blossoms.
For some more easy and quick cookies, try my graham cracker pecan cookie bars which don’t even require butter or eggs or my triple chocolate oatmeal cookies for another chocolate packed treat!
What Type of Kisses?
You can use any type of Hershey Kiss but I like the hugs best in these cookies, especially if you want the actual triple chocolate from the cocoa powder, milk chocolate and white chocolate.
How to Assemble
When making these cookies, you’re going to scoop heaping tablespoons. Then roll the dough in granulated sugar.
Bake for the designated time below and while they’re baking, unwrap the Hershey hugs.
Then allow to cool for 2-3 minutes. This is important as you don’t want the hugs to completely melt but you don’t want the cookies to cool too much either. If you allow them to cool for too long, it’s harder to push the hug in and the cookie will crack more and not look as presentable.
Can I Make These Gluten Free?
I haven’t tried using a 1 to 1 flour with these but I see no reason they shouldn’t work. Typically Hershey hugs are gluten free as well.
If you’d like some other gluten free treats, try my microwave peppermint fudge or my fudgy coconut flour brownies which have the most perfect crackly brownie top.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
How to Freeze and Bake No Chill Cookie Dough
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
How to Store Cookies
The best way to store cookies is in an airtight container with 1-2 marshmallows. This helps keep them soft and fresh. If you don’t have marshmallows, a slice of bread also works but try not to let it touch the cookies.
Baking Tips
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- Don’t overmix the dough, just mix until everything is incorporated.
- Allow the cookies to cool for 2-3 minutes before putting the hugs in so they don’t melt and lose their shape.
- Use any type of Hershey kiss you like but I like Hugs the best with this recipe.
- Unwrap the hugs while the cookies are in the oven so you don’t run out of time. If the cookies cool too much, they’ll crack a lot when pushing the kisses in.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Chocolate Packed Treats
Today’s song is one I’ve listened to a lot lately as it’s the song that always calms my baby. I’m shockingly still not sick of it, that’s how great it is! Here’s Sally, When The Wine Runs Out by ROLE MODEL. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Triple Chocolate Blossoms
Ingredients
- 2 cups (240g) all purpose flour
- 1/2 cup (50g) cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter room temperature
- 1/2 cup (90g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/3 cup (65g) granulated sugar or white sanding sugar
- 32 Hershey hugs (or any kind) (unwrapped)
Instructions
- Preheat the oven to 350℉. Line or spray a baking pan and set aside. Add the 1/3 cup granulated or sanding sugar to a small bowl, set aside.
- In the bowl of a stand mixer, or a large mixing bowl, add the butter and sugars. Cream together for 3 minutes on medium speed.
- Add the egg and mix until combined, then add in the vanilla. Add the flour, cocoa powder, baking soda and salt. Mix on low speed until combined.
- Scoop heaping tbsp cookies onto your baking tray. Gently roll them into balls and then coat them in the sugar we set aside earlier. Bake for about 7-9 minutes, the edges should just start to feel firm. (*See notes)
- Allow to cool for 2-3 minutes and then press a Hershey hug into the top of each cookie. Transfer to a wire rack and allow to fully cool before storing in an airtight container for up to 4 days. Enjoy!
These are the perfect cookie when you want a good hit of chocolate! We love blossoms in our house! If you give these a try, leave a review and star rating and let me know what you thought!