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Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Chocolate Almond Blossoms


2 hours 30 minutes
Skill Level
48 cookies

Nothing's sweeter than a kiss. Top these almond cookies with HERSHEY'S KISSES Milk Chocolate with Almonds for extra crunch. Then add sprinkles or powdered sugar to decorate. They're an easy crowd pleaser for any occasion.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
11 minutes
Cool Time
50 minutes
Chill Time
1 hour


  • 48
    HERSHEY'S KISSES Brand Milk Chocolates with Almonds
  • 1 cup
    butter or margarine (2 sticks), softened
  • 1-1/3 cups
  • 2
    egg yolks
  • 2 Tbsps
  • 2 tsps
    vanilla extract
  • 2 cups
    all-purpose flour
  • 2/3 cup
  • 1/2 tsp
  • 1 cup
    chopped toasted almond pieces*

Step-By-Step Directions

Equipment Needed 
mixing bowl mixing bowl
mixer mixer
measuring cup measuring cups
rubber scraper rubber scraper
refrigerator refrigerator
oven oven
pan cookie sheet
wire rack wire rack

Remove wrappers from chocolates; set aside.


Beat butter, sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.


Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1 inch) balls; roll in chopped almonds, lightly pressing almonds into dough. Place on prepared cookie sheet.


Bake 10 to 12 minutes or until set. Cool 1 minute; press chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from greased cookie sheet to wire rack. Cool completely. Makes 48 cookies.

*To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

Additional questions?