Description
Soft, chewy chocolate cookies adorned with pastel sprinkles and topped with a melt-in-your-mouth Hershey’s Kiss. These festive Easter blossom cookies are perfect for holiday gatherings, gifting, or creating sweet memories baking with loved ones.
Ingredients
For the Cookie Dough:
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 egg yolk
For Decoration:
- 36 milk chocolate Hershey’s Kisses, unwrapped
- Pastel nonpareil sprinkles
Instructions
Step 1: Prepare the Dough
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
- Beat butter in another bowl for 5 minutes until creamy.
- Add sugar and continue beating until fluffy (about 5-7 mins).
- Mix in vanilla, egg, and egg yolk until fully combined.
- Gradually mix dry ingredients into wet until dough forms.
Step 2: Shape and Bake
- Scoop 1 tablespoon of dough, roll into balls, then coat in pastel sprinkles.
- Place dough balls 2 inches apart on the baking sheet.
- Bake for 8-10 minutes, until edges are set but centers remain soft.
Step 3: Add the Chocolate Kiss
- Press a Hershey’s Kiss gently into the center of each warm cookie.
- Allow cookies to cool on a wire rack until chocolate is set.
Notes
- Chill dough briefly if sticky to make rolling easier.
- Cookies can be stored airtight at room temperature or frozen for longer freshness.
- Customize sprinkles and chocolate toppings for different holidays.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American