Better than Basic Blossom Cookies

If your home is anything like mine, then peanut butter blossom cookies are a holiday must have!  With so many flavors of Hershey kisses out there now, have you ever thought about some new combinations?  Two of my favorites are the topic of today’s post.  Check them out – I’m sure they’ll quickly become household favorites!

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Cappuccino Blossoms

I love the slightly more sophisticated flavors in this blossom cookie variation.  They are less sweet than the traditional version and make a great pairing with coffee or mochas.

• 1 cup butter, softened
• 6 T. granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1/2 cup coffee liqueur (I use Kahlua brand)
• 2 1/2 cups all-purpose flour
• 2 t. instant espresso (I use Illy brand)
• 1 t. baking soda
• 1/2 t. ground cinnamon
• 1/4 t. salt
• 1 cup chopped salted, roast almonds
• 1 bag of Hershey’s dark chocolate kisses

Preheat oven to 375°F. 

Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugars, beating well.  Add coffee liqueur and beat well.

Stir together flour, instant espresso, baking soda, cinnamon and salt.  Add to butter mixture 1/3 at a time and beat at low speed until well blended.  Stir in almonds.

Drop cookie dough by heaping tablespoons-full 2 inches apart onto parchment paper lined or lightly greased baking sheets.

Bake at 375° for 10 to 12 minutes or until edges are golden.  While baking, unwrap Hershey kisses.  Remove from oven and immediately press 1 dark chocolate kiss into the center of each cookie.  Cool on baking sheet for 3 minutes then transfer to wire racks and cool completely (about an hour).

Yields about 48-52 cookies, depending on size.

Chocolate Blossom Cookies

Are you a choco-holic?  Then this next variation is for you!  Feel free to mix up the Hershey kiss choice to suit your own taste buds.  Some of my favorites are listed below.

• 1 pouch sugar cookie mix (17.5 oz.)
• 1/4 cup cocoa powder
• 1/2 cup butter, softened
• 1 egg
• 1/4 cup granulated sugar for rolling
• 1 bag of Hershey’s kisses (Try chocolate blossoms with any of these great flavors: Candy Cane, Milk Chocolate filled with Caramel, Cookies and Cream or Hot Cocoa with Marshmallow Creme)

Heat oven to 375°F. Remove wrappers from chocolates.

Stir together cookie mix and cocoa in large bowl until well blended and no lumps remain. Add butter and egg; stir until soft dough forms.

Shape dough into 48 (about 1-inch) balls. Roll in granulated sugar; place on un-greased cookie sheet.

Bake 6 to 8 minutes or until set (do not over bake). Immediately press chocolate piece into center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely.

Yields about 48-52 cookies, depending on size.

For more holiday entertaining ideas, check out these posts:

• Highly Addictive “White Trash” Mix
• Four Pointers for Parties that Pop

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