These Chocolate Caramel Blossoms are one cookie you must add to your holiday baking list! They're soft and chocolatey cookies that are rolled in sugar and topped with Hershey Caramel Kisses! They're simple to make and absolutely delicious! I dare you to each just one!
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and dutch process baking cocoa. Set to the side.
1 ¾ cup All-Purpose Flour, 1 teaspoon Baking Powder, 1 teaspoon Ground Cinnamon, ½ teaspoon Salt, ½ cup Dutch Process Baking Cocoa
Using a hand mixer or a stand mixer fitted with the paddle attachment cream together the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy.
½ cup Unsalted Butter, ½ cup Granulated Sugar, ½ cup Light Brown Sugar
Add in the large egg, milk, and vanilla extract. Scrape down sides of the bowl as needed.
1 Large Egg, 2 tablespoon Milk, 1 teaspoon Vanilla Extract
Reduce your mixer speed to a slower setting and gradually add in the whisked dry mixture until it's completely blended. The dough will be on the thicker side.
Tightly wrap the top of the mixing bowl with plastic wrap and chill the cookie dough for a minimum of 1 hour or overnight.
After dough has chilled, adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 375ºF. Line two cookie sheets with parchment paper or silicone baking mats.
Using a spoon, scoop out a small amount of cookie dough, and shape it into 1-inch size balls.
Roll each ball in a small bowl of granulated sugar (or a flavored sugar of your choice), then place on the cookie sheet, spacing them out approximately 2 inches apart. Sprinkle the tops with some sea salt flakes, if desired.
Salted Caramel Sugar, Dark Cocoa Sugar, Sea Salt Flakes
Bake for 6-8 minutes at 375ºF. While your cookies bake, unwrap the number of Hershey Caramel Kisses you'll need.
10 oz bag of Hershey Caramel Kisses
When ready, remove the chocolate caramel blossoms from the oven. As you place a Hershey Caramel Kiss on top of each cookie, press down gently to spread the cookie out slightly. The cookie should show cracks as you do this, and it's totally okay! Then return the cookies to the oven and bake for 2 minutes longer.
Cool the cookies on the cookie sheet for about 5 minutes before transferring to a wire cooking rack to cool completely.
Keep the cookies stored in an airtight container or cookie jar with a slice of bread for up to a week.