Heavenly Chocolate Caramel Blossoms

It started on a rainy Saturday afternoon, the kind of day that begs for something warm, sweet, and a little indulgent. I was supposed to clean the pantry, but as soon as I found an unopened bag of Hershey’s Caramel Kisses, that plan went out the window.

I could already imagine the scent of cocoa filling the kitchen, the soft crackle of cookie edges turning crisp, and the moment the caramel centers melt ever so slightly a pure comfort in cookie form.

These Chocolate Caramel Blossoms are a nostalgic twist on the classic peanut butter blossoms I grew up with. Only this time, it’s all about the rich, dark chocolate dough meeting buttery caramel in a soft, fudgy bite. It’s the kind of cookie that makes you stop mid-sentence and smile, especially when it’s still warm and the chocolate just begins to melt over the top.

Short Description

Soft, rich chocolate cookies rolled in sugar, baked to perfection, and topped with a melting Hershey’s Caramel Kiss is the ultimate bite-sized treat for chocolate lovers.

Key Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ cup Dutch process baking cocoa
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar (plus extra for coating)
• ½ cup light brown sugar
• 1 large egg
• 2 tbsp milk (any kind)
• 1 tsp vanilla extract
• 10 oz Hershey Caramel Kisses
• Optional: sea salt flakes, salted caramel sugar, or dark cocoa sugar

Tools Needed

• Hand mixer or stand mixer
• Mixing bowls
• Rubber spatula
• Plastic wrap
• Baking sheets
• Parchment paper or silicone mats
• Cookie scoop

Cooking Instructions

Step 1: Combine Dry Ingredients
Whisk together flour, baking powder, cinnamon, salt, and cocoa powder in a medium bowl. Set aside.

Step 2: Cream Butter and Sugars
Using a mixer, beat butter, granulated sugar, and brown sugar until light and fluffy.

Step 3: Add Wet Ingredients
Mix in egg, milk, and vanilla extract. Scrape down the sides to blend evenly.

Step 4: Incorporate Dry Mixture
Lower the speed and gradually add the dry mix until the dough comes together and feels slightly thick.

Step 5: Chill the Dough
Wrap the bowl tightly and chill for at least 1 hour (or overnight) for best texture.

Step 6: Prepare for Baking
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

Step 7: Shape the Cookies
Scoop dough into 1-inch balls and roll each in granulated or flavored sugar. Arrange 2 inches apart.

Step 8: Bake the Cookies
Bake for 6–8 minutes. While baking, unwrap the Hershey’s Caramel Kisses.

Step 9: Add Caramel Kisses
Immediately press one Kiss into each cookie center. Return to the oven for 2 more minutes.

Step 10: Cool and Store
Let cookies cool on the sheet for 5 minutes, then transfer to a rack. Store in an airtight jar for up to 1 week.

Why You’ll Love This Recipe

Soft and chewy with a fudgy texture.

Perfectly balanced between chocolate and caramel.

Easy to make and bake-ready in under two hours.

Kid-friendly and festive for any season.

Freezer-friendly bake ahead and enjoy anytime!

Mistakes to Avoid & Solutions

Overbaking cookies will make them lose their soft texture.
Solution: Remove when edges are just set; they’ll continue to bake on the tray.

Dough too dry or crumbly.
Solution: Add 1 tsp milk at a time until the dough feels pliable.

Caramel Kisses are melting too fast.
Solution: Let cookies cool for 1–2 minutes before adding the chocolates.

Skipping the chill step.
Solution: Chill at least 1 hour to prevent flat cookies.

Serving and Pairing Suggestions

Serve warm with a glass of cold milk or hot cocoa.

Pair with coffee or espresso for a sophisticated dessert moment.

Arrange on a festive platter, dusted with sea salt flakes for an elegant finish.

Storage and Reheating Tips

Store cookies in an airtight container at room temperature for 5–7 days.

Freeze baked cookies for up to 2 months.

Reheat in the oven at 300°F (150°C) for 3–5 minutes to restore their fresh-baked texture.

FAQs

1. Can I use regular cocoa powder instead of Dutch-process?
Yes, but the flavor will be slightly less intense.

2. How do I keep my cookies soft?
Add a small slice of bread in the container; it helps retain moisture.

3. Can I freeze the dough?
Absolutely. Roll into balls, freeze on a tray, then store in bags for up to 3 months.

4. Why did my cookies spread too much?
The dough may not have been chilled long enough.

5. Can I use other chocolates?
Yes! Try dark chocolate kisses or even mini peanut butter cups.

Tips & Tricks

Always bake on the middle rack for even heat.

For extra caramel flavor, drizzle melted caramel over cooled cookies.

Mix in espresso powder for a deeper chocolate tone.

Use a small cookie scoop to keep a uniform size and even baking.

Recipe Variations

Salted Caramel Blossoms: Sprinkle sea salt on top after baking for a sweet-salty kick.

Double Chocolate Blossoms: Replace half the flour with more cocoa for intense chocolate flavor.

Mocha Blossoms: Add ½ tsp espresso powder to the dough for a coffee-chocolate fusion.

Final Thoughts

There’s something almost magical about these Chocolate Caramel Blossoms the way they melt in your mouth, the light crack on top, and that soft caramel surprise hidden inside.

Each batch reminds me that baking is less about perfection and more about joy in that moment when the kitchen smells like cocoa and every cookie feels like a little reward for the day.

So grab your mixer, unwrap those caramel kisses, and let the sweetness take over one blossom at a time.