Cookies & Cream Blossom Cookies
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These soft and chewy Cookies & Cream Blossom Cookies are flavored with black cocoa powder and topped with Cookies ‘n’ Cream Hershey’s Kisses!
These Cookies & Cream Blossom Cookies are such a fun twist on classic Sugar Cookies with Hershey Kisses! They’re soft, chewy, and flavored with black cocoa powder to make them taste just like Oreos. Each cookie is topped with a Cookies ‘n’ Cream Hershey’s Kiss, the dough requires no chill time and they bake up in just 8 minutes. They’re so easy to make and perfect for any occasion!
Looking for more Blossom Cookie recipes? Try my Gingerbread Blossom Cookies, Almond Butter Blossom Cookies or Double Chocolate Blossom Cookies!
Why You’ll Love These Cookies & Cream Blossom Cookies
- They’re ready in under 30 minutes.
- No chill time. Just scoop and bake the dough right away!
- They’re nut free!
- They’re soft, chewy and full of cookies and cream flavor.
- They’re kid friendly – kids will love unwrapping the kisses, rolling the dough in sugar and placing the chocolate on each cookie!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Black cocoa powder – flavors cookies and makes them taste similar to Oreos. My go to black cocoa powder is made by Wincrest but any brand should work fine!
Baking soda & baking powder – both leaveners are needed to help the cookies rise.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.
Egg – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Hershey’s Kisses – the star of these cookies! I used the Cookies ‘n’ Cream Kisses but you can use whichever flavor kisses you like best!
What Is Black Cocoa Powder?
Black cocoa powder is cocoa powder that has been super Dutch processed which just means that it has been treated with an alkaline solution to reduce its acidity. This results in a mellower flavor and darker color. It’s actually the ingredient in Oreos that give them their unique flavor and color!
My go to black cocoa powder is made by Wincrest but any brand should work fine!
How To Make Cookies & Cream Blossom Cookies
1. In a small bowl whisk the all-purpose flour, black cocoa powder, baking soda, baking powder and salt. Set aside.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add the egg and vanilla extract then mix until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 1 tablespoon cookie scoop, scoop dough then roll in granulated sugar and place on a lined baking sheet (be sure to adjust the baking time if your cookies are smaller/larger).
6. Bake cookies at 350°F for 8 minutes then immediately press a Hershey’s Kiss into the center of each cookie. Let cookies cool on a wire rack before eating. Store Cookies & Cream Blossom Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Cookies & Cream Blossom Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Cookies & Cream Blossom Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 1 tablespoon scoop)
Ingredients
- 180 g (1 1/2 cups) all-purpose flour
- 20 g (1/4 cup) black cocoa powder
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 113 g (1/2 cup) unsalted butter, softened
- 66 g (1/3 cup) granulated sugar
- 66 g (1/3 cup) brown sugar
- 1 egg
- ½ tsp vanilla extract
- 32 Cookies 'n' Cream Hershey's Kisses, unwrapped
- 100 g (1/2 cup) granulated sugar, for rolling
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper. Place unwrapped Cookies 'n' Cream Kisses in the freezer.
- In a small bowl whisk the all-purpose flour, black cocoa powder, baking soda, baking powder and salt. Set aside.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add the egg and vanilla extract then mix until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 1 tablespoon cookie scoop, scoop dough then roll in granulated sugar and place on a lined baking sheet (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake cookies for 8 minutes then immediately press a Hershey's Kiss into the center of each cookie. Let cookies cool on a wire rack before eating.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Cookies & Cream Blossom Cookies in an airtight container at room temperature for up to 5 days.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
