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Chocolate Caramel Recipe

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★★★★★

4.9 from 66 reviews

Chocolate Blossoms are soft and chewy cocoa cookies topped with a melted Hershey Caramel Kiss center. These festive treats combine rich cocoa, warm cinnamon, and caramel for a deliciously gooey cookie perfect for sharing or gift-giving.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Dutch Process Baking Cocoa

Wet Ingredients

  • 1/2 cup Unsalted Butter (room temperature)
  • 1/2 cup Granulated Sugar (plus additional for coating)
  • 1/2 cup Light Brown Sugar
  • 1 Large Egg
  • 2 tbsp Milk (1%, 2%, or Fat-free)
  • 1 tsp Vanilla Extract

Topping

  • 10 oz bag of Hershey Caramel Kisses
  • Sea Salt Flakes (optional)
  • Salted Caramel Sugar (optional)
  • Dark Cocoa Sugar (optional)

Instructions

  1. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and dutch process baking cocoa. Set aside.
  2. Cream butter and sugars: Using a hand mixer or stand mixer with paddle attachment, cream unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy.
  3. Add liquids: Mix in the large egg, milk, and vanilla extract. Scrape down the bowl sides to ensure even mixing.
  4. Combine dry and wet mixtures: Reduce mixer speed to low and gradually add the whisked dry ingredients. Blend until dough is thick and uniform.
  5. Chill dough: Wrap the mixing bowl tightly with plastic wrap and chill the dough for at least 1 hour or overnight to firm up.
  6. Prepare oven and baking sheets: Position oven rack to second level (just above center) and preheat oven to 375ºF. Line two cookie sheets with parchment paper or silicone baking mats.
  7. Form dough balls: Scoop spoonfuls of dough and shape into 1-inch balls.
  8. Coat and place cookies: Roll each dough ball in granulated sugar or your choice of flavored sugar, then arrange on cookie sheet about 2 inches apart. Optionally sprinkle sea salt flakes on top.
  9. Bake initial cookies: Bake for 6-8 minutes at 375ºF. Meanwhile, unwrap Hershey Caramel Kisses.
  10. Add caramel kiss topping: Remove cookies from oven and immediately press one Hershey Caramel Kiss onto each cookie, gently spreading the cookie slightly to create cracks.
  11. Finish baking: Return cookies to oven and bake for an additional 2 minutes to melt caramel kisses.
  12. Cool: Let cookies cool for 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
  13. Store: Keep cookies in an airtight container or cookie jar with a slice of bread to maintain freshness for up to a week.

Notes

  • Chilling the dough is essential for easy handling and better texture.
  • You can customize sugar coatings with salted caramel or dark cocoa sugar for added flavor.
  • Pressing the caramel kiss while warm creates signature cracks in the cookie.
  • Store with a slice of bread to keep cookies soft longer.
  • Sea salt flakes enhance the caramel’s sweetness but are optional.

Keywords: chocolate blossoms, caramel kiss cookies, cocoa cookies, holiday cookies, chocolate caramel cookies, easy cookie recipe, festive treats

Find it online: https://cookwithlea.com/chocolate-caramel-recipe/