These Double Chocolate Espresso Blossom Cookies take the classic peanut butter blossom cookie and give it a rich, chocolatey twist. The dough is soft and fudgy, almost like a brownie, with cocoa powder and instant espresso powder. Each cookie gets topped with a chocolate kiss, if desired roll in sprinkles or granulated sugar for that classic look. They are simple, nostalgic, and delicious!
TL;DR (Quick Recipe Overview)
Recipe: Chocolate Espresso Blossom Cookies
Ready In: 1 hour 25 minutes (mainly chilling time!)
Serves: 18 cookies
Staple Ingredients: Hershey’s kisses, unsweetened cocoa powder, instant espresso powder, butter, sprinkles
What Makes It Special: everyone loves a classic peanut butter blossom cookie, especially when it’s soft and chewy, and especially around the holidays. This chocolate version may be your new favorite, the dough is super fudgy, similar to a brownie cookie and you get rich chocolate flavor from the cocoa powder and the chocolate kiss.
I’ve been on a kick lately with espresso in baked goods like my brown butter espresso oatmeal cookies! It adds a subtle coffee flavor but the richness pairs so well with the sweetness in cookies and bars. These chocolate blossom cookies are a fun twist on the classic, loved peanut butter blossom cookies!
I like to roll my cookie dough in chocolate sprinkles or granulated sugar before baking to add extra texture and a fun look. As always, you can’t go wrong with a sprinkle of flaky salt on top! Pair these with some fudgy peppermint chocolate thumbprint cookies or my brown butter toffee sugar cookies. Find all of my cookie recipes here for more baking inspiration!
More Cookie Recipe Ideas
Key Recipe Ingredients
- Unsalted butter: Salted butter works too, just reduce added salt slightly.
- Granulated sugar: Sweetens and helps the cookies spread properly.
- Eggs: Use room temperature for a smoother dough and even baking.
- Instant espresso powder: Enhances chocolate notes and adds subtle coffee flavor; instant coffee works in a pinch.
- All-purpose flour: Gives structure; don’t pack the flour to avoid dry cookies or weigh instead.
- Unsweetened cocoa powder: Creates a rich chocolate base; Dutch-processed gives deeper color and flavor.
- Chocolate kisses: use classic Hershey’s kisses, large chocolate chunks can work also.
- Sprinkles: Optional for texture and a festive finish; granulated sugar or sanding sugar are great alternatives.
How to Make The Blossom Cookies
Let’s talk a little about how to make the cookies (The printable instructions are in the recipe card below.)
Quick overview:
- Melt Butter and combine wet ingredients
In a large mixing bowl combine the melted butter, sugar, eggs, vanilla, and espresso powder. Mix to combine.
- Fold in dry ingredients
Add in the flour, baking soda, cocoa, and salt. Mix until evenly combined. Cover and chill dough for 45-60 minutes.
- Chill, scoop, roll, and bake
Use a portion scoop or cookie scoop to scoop 1 1/2 oz. scoops of cookie dough, roll into a ball. If desired, roll your cookie dough ball in sprinkles or sanding sugar. Bake for 9-11 minutes or until set. While soft, press a Hershey’s kiss into the top of each cookie.
Rachel’s Baking Tips
- Finish with flaky sea salt: A light sprinkle of sea salt balances the sweetness!
- Don’t overmix the dough: Once the flour goes in, mix just until combined. Overmixing can make the cookies tough instead of fudgy.
- Chill the dough: this is a sticky dough and it needs time to chill fully before scooping and forming the cookies! This makes it easier to roll in sugar or sprinkles before baking.
- Roll before baking: Roll each dough ball in chocolate sprinkles or granulated sugar for extra texture if desired.
- Shape after baking: For picture-perfect circles, gently scoot a round cookie cutter or ring around each cookie right after baking while they’re still warm!
One-Bowl Double Chocolate Espresso Blossom Cookies
Equipment
Ingredients
- 1 cup Unsalted butter, melted
- 1 cup Granulated sugar
- 2 whole Eggs, room temperature
- 1 tbsp Vanilla extract
- 1 tbsp Instant espresso powder
- 2 1/4 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Kosher salt
- 18 classic Hershey's Kisses
- Sprinkles , optional
Instructions
- In a large mixing bowl combine the melted butter, sugar, eggs, vanilla, and espresso powder. Mix to combine.1 cup Unsalted butter, 1 cup Granulated sugar, 2 whole Eggs, 1 tbsp Vanilla extract, 1 tbsp Instant espresso powder
- To the wet ingredients add in the flour, baking soda, cocoa, and salt. Mix until evenly combined. Cover and chill dough for 45-60 minutes.2 1/4 cups All-purpose flour, 1/2 tsp Baking soda , 1/2 cup Unsweetened cocoa powder, 1 tsp Kosher salt
- Preheat oven to 350 degrees F and line sheet pans with parchment paper, set aside.
- Use a portion scoop or cookie scoop to scoop 1 1/2 oz. scoops of cookie dough, roll into a ball and place 2-3" apart on the prepared baking sheet. If desired, roll your cookie dough ball in sprinkles or sanding sugar before baking, this is optional.Sprinkles
- Bake for 9-11 minutes or until set. Cookies will still be a bit soft but will set up as they cool. While soft, press a Hershey's kiss into the top of each cookie. Allow cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with remaining cookies.18 classic Hershey's Kisses
- Enjoy warm or let cool completely and store in an airtight container in the fridge for 4-5 days.
Notes
- Use instant espresso powder: It dissolves easily and gives the deepest coffee flavor. I like the powder as we don’t want to add extra liquid to our dough.
- Chill dough: the dough is sticky after mixing, chill for 45-60 minutes to ensure it can easily be scooped and formed!
- Don’t overbake: Remove cookies when the edges are just set. They’ll continue to firm up as they cool for that soft, extra fudgy texture.
- Press the chocolate on gently: Add the chocolate kiss right after baking while the cookies are warm so it sticks to the cookie.
- Sprinkles are optional but fun: They add texture and a little festive crunch, dough can be rolled in granulated sugar as well.
Nutrition
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Serving & Storage
Serve these cookies slightly warm for the best texture, I love finishing with a pinch of flaky sea salt. Enjoy with coffee, hot cocoa, or milk for a cozy holiday treat. These go great on holiday treat boards or cookie boxes!
Store cooled cookies in an airtight container in the fridge for 4-5 days. If stacking, place parchment between layers to protect the chocolate kisses.
Freezing
Freeze unbaked dough:
- Scoop the dough into balls, roll in sugar or sprinkles
- Freeze on a sheet tray until firm
- Transfer to a freezer bag
- Bake from frozen, adding 1–2 extra minutes if needed
- Add chocolate kisses
Freeze baked cookies:
- Bake and let cool completely
- Place in a freezer-safe container with parchment between layers
- Thaw at room temperature when ready to serve
Frequently Asked Recipe Questions
You can! Chill the dough for up to 24 hours before baking. If its too firm to scoop, let it rest at room temperature for 10–15 minutes.
Yes. The cookies will still be delicious, the espresso is not overwhelming. If you prefer a more classic chocolate blossom cookies, leave it out!
Classic chocolate kisses work best, but you can experiment with different flavors and seasonal kisses.
Yes! They add fun texture, but the cookies are delicious either way or roll in granulated sugar for a traditional look.
Helpful Recipe Tools
- Parchment Paper – love this for lining baking pans, it helps to easily life out bars and brownies for slicing.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. Pyrex glass does not break easily so you can trust on these bowls for years, they come in 3 useful sizes and can stack.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
