Cookies and Cream Chocolate Blossoms
These Cookies and Cream Chocolate Blossoms are a delicious chocolatey twist on a classic with a chocolate Oreo sugar cookie topped with a Hershey’s Cookies ‘n’ Creme candy Kiss on top. These treats are so fun to share with friends or family for dessert or around the holidays.
Cookies are my favorite dessert if you couldn’t tell. Some of my favorite ones are classic Peanut Butter Blossoms, Snickerdoodles, and of course Chocolate Chip. I love how easy they are to make for a weeknight dinner but fancy enough to take to holiday parties.
These Cookies and Cream Chocolate Blossom Cookies are such a fun twist on classic blossom cookies and I packed them full of chocolate flavors. The base is a chocolate sugar cookie dough packed with crushed Oreos and then rolled in sugar making it have a crispy edge but a moist and chewy center. Then it’s topped off with a creamy candy Kiss that brings it all together. It’s a popular cookie at cookie exchanges or after-school snacks for the kids.
Why You Will Love This Recipe
Flavorful! These cookies combine the best flavors of chocolate and Oreo.
Moist! They have a crispy edge and a fudgy moist center.
Popular! Everyone from kids to adults will enjoy these desserts.
Ingredients
- Oreos– While I typically enjoy a Double Stuffed Oreo to eat by itself, I recommend using regular Oreos so that they are easier to crush. You can use a food processor or place them in a freezer bag and roll over them with a rolling pin. Try to crush them finely so that they blend into the dough without any large pieces.
- Hershey’s Cookies ‘n’ Creme Kisses– These are tasty white chocolate candies with small bits of Oreos throughout. The perfect topper for this cookie.
- Butter– I highly recommend using real butter. It gives it such a better flavor in my opinion than margarine. I almost always use salted because I think a little extra salt helps to bring out the sweetness from the chocolate but unsalted butter could be used also.
- Granulated and Brown Sugar– Using both granulated white sugar and brown sugar gives it that tender chewy center with a crispy edge.
- Egg
- Vanilla Extract
- All-Purpose Flour
- Cocoa Powder
- Baking Soda & Baking Powder
- Salt
- Cornstarch– This is an optional ingredient but one I always recommend. Cornstarch is the secret ingredient to help make cookies soft and keep its moisture.
*See the printable recipe card at the bottom of the page for detailed instructions and a list of ingredients.
How To Make Cookies and Cream Blossoms
- Cream butter and sugars: Mix until the butter until it starts to get light and fluffy- around 5 minutes. It doesn’t seem like this is an important step, but this helps the cookies puff up and hold their shape.
- Add the rest of the wet ingredients: Stir in the egg and vanilla extract until it is well blended.
- Combine dry ingredients– Whisk flour, cocoa powder, baking soda, baking powder, cornstarch, and salt together in a medium bowl.
- Mix it all together– Add the dry ingredients into the butter/sugar mixture and stir until just combined.
- Add the Oreos– Fold in the crushed Oreos.
- Roll in Sugar– Scoop and shape dough into balls and roll in granulated sugar. I found that making the cookie dough balls extra smooth helped the sugar to stick to the dough.
- Bake the cookies– Place in the oven and bake for 7-8 minutes or until cooked through. It’s a little harder to tell when chocolate cookies are set so look for firmer edges and the center to be set without any wetness. The cookie will still wiggle slightly but will finish setting up on the baking sheet.
- Cool and add Hershey’s Kisses– Allow the cookies to cool on the baking sheet for a few minutes before gently adding a Kiss to the middle of each cookie. Enjoy!
Variation Ideas
These cookies are so fun to make for all occasions and seasons. Here are a few ways to switch them up:
- Oreo Flavors: Try different flavors of Oreos like Mint, Birthday Cake, or Peanut Butter.
- Kisses: There are a variety of Hershey’s Kisses that would taste great with this cookie like Hugs or Caramel.
- Crushed Oreos: If you want even more Oreo flavors, try rolling the dough in crushed Oreos instead of granulated sugar.
Storage Options
To store: Allow the cookies to completely cool and then store them in an air-tight container at room temperature for up to 5 days.
To freeze: These cookies freeze well when placed in an air-tight container or freezer bag and frozen for up to 2 months.
Make Ahead Option
These cookies are easy to make ahead to enjoy later. Make the cookie dough, scoop it into balls, and place the dough balls into an air-tight container and freeze. When ready to bake, you can either bake the dough from frozen or allow to come to room temperature. If baking from frozen, just add a few minutes to the baking time. Then top with Hershey’s Kisses.
Helpful Tips
* Try lining the sheet pan with parchment paper to help make cleanup easier.
* No need to chill this dough! While it would never hurt, the extra baking powder helps to keep the shape and therefore doesn’t need the extra chilling time.
* Use room-temperature eggs to help them blend better into the cookie dough.
More Delicious Dessert Recipes
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Cookies and Cream Chocolate Blossoms
Ingredients
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar divided
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cornstarch (optional)
- 1/2 cup finely crushed Oreos around 10 cookies
- 20-22 Hershey's Kisses Cookies 'n' Creme
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or grease. Set aside.
- In a large bowl with a hand mixer or stand mixer, cream together butter, brown sugar, and 2 tablespoons granulated sugar on medium speed until it becomes light and fluffy- around 5 minutes. Mix in egg and vanilla extract until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, cornstarch, and salt. Add dry ingredients to wet ingredients and mix until blended. Fold in the crushed Oreos.
- Using a cookie scoop or a heaping tablespoon, scoop and roll the dough into smooth balls. Add 2 tablespoons of granulated sugar to a small bowl and roll each of the balls in the sugar until covered.
- Place each ball on the parchment paper around 2 inches apart and bake for 7-8 minutes until the cookies have baked through and the edges are slightly firm.
- Allow the cookies to cool for 3-5 minutes and then press one Hershey's Kiss in the center of each cookie. Let them cool for an additional 10 minutes before transferring to a cooling rack to finish cooling. Enjoy!
Notes
- Roll the dough into smooth balls to help the granulated sugar stick easier to the dough.
- Be sure to let the dough cool for 3-5 minutes before adding the Hershey’s Kisses or the chocolate will start to melt on top.
