Hot Cocoa Cookie Blossoms
Delightful cookies blending the rich flavors of hot cocoa with the soft texture of chocolate cookies, topped with chocolate candy.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
For Topping
- 1 cup chocolate candy for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy—about 3-5 minutes.
- Beat in the eggs and vanilla extract until well combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, beating until just combined.
- Fold in the semisweet chocolate chips.
Baking
- Use a tablespoon to scoop out cookie dough and roll into balls. Place them on the baking sheets, spaced about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes until the edges are lightly firm but the centers are still soft.
- Remove from the oven and place a chocolate candy in the center of each cookie while they’re still warm, pressing down gently to create a bloom.
Cooling
- Allow to cool on a wire rack, then serve and enjoy!
Notes
For a Halal-friendly option, ensure that your chocolate and other ingredients are certified Halal. Store cookies in an airtight container for up to 5 days or freeze for up to three months.