Hot Cocoa Cookie Blossoms: A Cozy Treat for the Holidays

1 ½ cups all-purpose flour – This is the base of your cookie dough.
½ cup unsweetened cocoa powder – This gives your cookies that rich chocolate flavor. Make sure you use unsweetened cocoa for the best result.
1 teaspoon baking soda – This helps the cookies rise and gives them a soft chewy texture.
¼ teaspoon salt – A pinch of salt balances out the sweetness and enhances the chocolate flavor.
½ cup softened butter – Butter is key to getting that soft melt-in-your-mouth texture.
1 cup granulated sugar – This adds the sweetness that makes these cookies irresistible.
1 egg – Helps bind everything together and adds richness.
1 teaspoon vanilla extract – For a hint of warmth and depth in flavor.
¼ cup milk – This gives the dough the right consistency ensuring the cookies turn out soft and chewy.
¼ cup mini marshmallows optional – These are optional but a fun addition if you want that true hot cocoa experience with gooey marshmallows inside.
36 Hershey’s Kisses – The star of the show! These melt perfectly in the center of each cookie giving them that signature "blossom" shape.

First things first, preheat your oven to 350°F (175°C). While the oven is warming up, line a couple of baking sheets with parchment paper. This makes cleanup super easy and keeps your cookies from sticking. You could also use a silicone baking mat if you have one—either way works great!

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking these together helps evenly distribute the cocoa powder, so your cookies come out perfectly chocolaty. Trust me, you want to take this extra step—no one likes lumpy cookies!

In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. Use a hand mixer or a stand mixer for this—about 2-3 minutes on medium speed should do the trick. Creaming the butter and sugar together well is key to getting that melt-in-your-mouth texture. You’ll know it’s ready when it looks pale and airy.

Add the egg, vanilla extract, and milk to the butter-sugar mixture. Beat everything together until smooth. I love how the vanilla adds that cozy scent—it just makes everything feel more holiday-ready, don’t you think?

Now it’s time to combine the dry and wet ingredients. Gradually add the flour mixture into the wet ingredients, mixing slowly until everything is just combined. Don’t overmix the dough—just stir until there are no more streaks of flour. The dough should be soft, slightly thick, and just a little sticky.

Use a spoon or your hands to roll the dough into 1-inch balls. This is the part where you can really get in there and have fun. Just make sure each ball is about the same size so they bake evenly. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each one. These cookies spread out a little as they bake, so the space is important!

Pop the baking sheets into your preheated oven and bake for 8-10 minutes. I know it’s tempting to peek, but resist the urge to open the oven door too soon. You’ll know the cookies are ready when they’re set in the middle and slightly cracked on top. They might look soft at first, but don’t worry—they’ll firm up as they cool.

As soon as you pull the cookies out of the oven, let them sit for about a minute on the baking sheet to firm up a little. Then, take a Hershey’s Kiss and gently press it into the center of each cookie. The warm cookie will melt the chocolate just enough, giving you that signature "blossom" shape. This part is so fun because you can see the chocolate begin to melt right before your eyes.

Let the cookies cool completely on the baking sheets. The chocolate from the Kisses will harden just enough to give you that perfect bite. I always like to let them cool for a bit, but who am I kidding? I usually can’t resist eating one right away! These cookies are absolutely delicious when they’re fresh out of the oven, but they also keep well for a few days if you need to store them.