Dreamy Chocolate Caramel Blossoms

I once brought a tray of Chocolate Caramel Blossoms to a community bake sale at the local library, expecting them to sit politely between banana bread and oatmeal bars. Instead, they were gone in under fifteen minutes. A pack of middle schoolers kept looping around the table, one of them whispering that the cookies tasted like brownies crossed with candy.

That night, I had baked them around midnight after helping my neighbor dye mini capes for a birthday party measuring flour with one hand and unwrapping kisses with the other.

A few weeks later, I made them again for my cousin’s baby shower. There were pastel cupcakes and punch bowls on every table, but these cocoa-packed cookies had people sneaking extras into their coat pockets. Even my sugar-averse uncle couldn’t resist. Then just last Sunday, my niece Lucy and I made a batch while dancing around the kitchen in fuzzy socks. She added extra cinnamon and gave each cookie a name. (Sir Crumbs-a-Lot made the cut.)

Now they show up regularly in my kitchen holidays or not. Chocolate Caramel Blossoms are simple but feel a little special, with a soft center, crackled sugar shell, and a warm caramel kiss nestled on top. They’re easy to love, easy to make, and even easier to share.

Short Description

Chocolate Caramel Blossoms are soft, cocoa-infused cookies rolled in sugar and topped with warm Hershey Caramel Kisses.

Key Ingredients

• 1¾ 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 rolling)
• ½ cup light brown sugar
• 1 large egg
• 2 tbsp milk (any kind)
• 1 tsp vanilla extract
• 10 oz bag of Hershey Caramel Kisses
• Sea salt flakes (optional)
• Salted caramel sugar or dark cocoa sugar (optional)

Tools Needed

• Mixing bowls (medium and large)
• Hand or stand mixer
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Plastic wrap
• Baking sheets
• Parchment paper
• Wire cooling rack

Cooking Instructions

Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and cocoa until evenly blended. Set aside.

Step 2: Cream the Butter and Sugars
In a large bowl, beat the butter with granulated and brown sugar until the mixture is light and fluffy. Add the egg, milk, and vanilla extract, then mix until smooth.

Step 3: Combine and Chill
Gradually stir the dry ingredients into the wet mixture using a spatula or low-speed mixer. The dough will be thick. Cover the bowl with plastic wrap and chill for at least 1 hour, or overnight for deeper flavor.

Step 4: Preheat and Shape
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Roll chilled dough into 1-inch balls. Roll each ball in plain granulated sugar or flavored sugar if using. Place 2 inches apart on the tray and sprinkle with sea salt flakes if desired.

Step 5: Bake the Cookies
Bake for 6–8 minutes until the edges are set but the centers remain soft. Meanwhile, unwrap the Hershey Caramel Kisses.

Step 6: Add the Kisses
Remove cookies from oven and gently press one Kiss into each center. Return tray to the oven for 2 minutes so the caramel softens slightly.

Step 7: Cool and Store
Allow cookies to rest on the tray for 5 minutes, then transfer to a wire rack. Store in an airtight container with a slice of bread to keep them soft for up to a week.

Tip: If the dough gets sticky while shaping, dust your hands with a bit of flour or add 1 tablespoon of flour to the dough as needed.

Why You’ll Love This Recipe

Intensely chocolatey with a gooey caramel surprise

Crowd-pleasing for holidays, parties, or everyday treats

Easily made ahead dough chills well overnight

Customizable with different sugar coatings or add-ins

Simple enough for kids to help shape and decorate

Mistakes to Avoid & Solutions

Using warm butter
Softened butter should not be melted—too soft and your dough will spread too much during baking.
Solution: Let butter sit at room temperature for 30–45 minutes until slightly pliable but still holds shape.

Skipping the chill time
Warm dough leads to flat, greasy cookies.
Solution: Chill the dough for at least 1 hour to firm it up and enhance flavor.

Overbaking
Cookies should be soft in the center when removed from the oven—they’ll finish setting on the tray.
Solution: Bake only 6–8 minutes and monitor closely after minute 6.

Not spacing the dough balls enough
Cookies spread during baking, especially if dough is warm.
Solution: Always leave 2 inches between dough balls.

Pressing the kisses too soon or too late
If you wait too long, the tops might crack or not melt properly.
Solution: Add kisses right after baking, then return to the oven for exactly 2 minutes.

Serving and Pairing Suggestions

Serve with hot chocolate or spiced chai

Pair with a scoop of vanilla ice cream for a decadent dessert

Add to a holiday cookie tray or gift tin

Stack on a cake stand at bake sales or brunch

Perfect as a sweet finish after a salty lunch or light dinner

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 1 week

Add a slice of sandwich bread to the container to keep cookies soft

Freeze raw dough balls (uncoated) for up to 3 months roll in sugar before baking

Reheat baked cookies in microwave for 5–7 seconds for that gooey kiss center

FAQs

1. Can I freeze the cookie dough?
Yes! Roll into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen just add 1–2 minutes to the baking time.

2. What type of cocoa works best?
Dutch-process cocoa gives the richest, smoothest flavor. Natural cocoa works too but will yield a lighter taste and color.

3. Do I need to use Hershey’s Caramel Kisses?
They’re ideal for that classic texture and melt, but you can also try chocolate truffles or Rolo candies.

4. Can I skip the cinnamon?
Yes, though it adds subtle warmth that complements the caramel beautifully. Feel free to reduce or omit it.

5. Why did my cookies turn out dry?
Overbaking is often the culprit. Stick to 6–8 minutes and remove while centers are still soft.

Tips & Tricks

Use a small cookie scoop for evenly sized cookies

Try rolling dough balls in cocoa sugar for extra depth

Add a touch of espresso powder to intensify chocolate flavor

Bake one tray at a time in the center of the oven for even results

Slightly underbake for that perfect chewy texture

Recipe Variations

1. Chocolate Mint Blossoms
Swap Hershey Caramel Kisses for Mint Truffle Kisses. Add ¼ tsp peppermint extract to the dough and roll in green sugar for a festive twist.

2. Mocha Caramel Blossoms
Add 1 tsp instant espresso powder to the dry mix. It enhances the chocolate and pairs beautifully with the caramel.

3. Double Cocoa Crinkle Blossoms
Roll dough balls in powdered sugar before baking. The cracks form beautiful patterns and give a soft, brownie-like finish.

4. Nutty Caramel Blossoms
Fold in ½ cup finely chopped pecans or walnuts to the dough before chilling. Adds crunch and a buttery counterpoint to the caramel.

5. Spiced Winter Blossoms
Add ¼ tsp ground cloves and a pinch of nutmeg for a deeper, seasonal spice note perfect for December cookie boxes.

Final Thoughts

There’s something beautifully grounding about baking a tray of Chocolate Caramel Blossoms while the world spins outside your kitchen window. Whether you’re baking with kids who name the cookies as they go, or stealing a quiet moment with a mixing bowl and playlist, these cookies deliver comfort in every bite.

I’ve made them in tiny kitchens with barely enough counter space, and in crowded homes where laughter spills louder than the oven timer. They always bring people closer, even if it’s just to argue over who gets the last one.

So if you need a sweet that feels just the right amount of indulgent, rich, nostalgic, and just a bit magical these Chocolate Caramel Blossoms might be your new tradition too.