One-Bowl Double Chocolate Espresso Blossom Cookies
These Double Chocolate Espresso Blossom Cookies are a twist on the classic peanut butter blossom cookie. Soft, fudgy chocolate dough, rolled in sprinkles, and topped with a chocolate kiss! The espresso flavor is mild but adds a nice richness.
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
Serving: 1cookieCalories: 203kcalCarbohydrates: 25gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 163mgPotassium: 67mgFiber: 1gSugar: 12gVitamin A: 316IUCalcium: 11mgIron: 1mg