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HERSHEY'S KISSES Marbled Blossom Cookies


1 hour 30 minutes
Skill Level
48 cookies

Twist up the traditional HERSHEY’S KISSES blossom cookies recipe with this marbled variation. The cookie base is made out of half vanilla and half chocolate cookie dough for the best of both worlds. Twist it up even more by topping with striped HERSHEY’S HUGS Candies.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
7 minutes
Cool Time
30 minutes


  • 48
    HERSHEY'S HUGS Brand Candies or HERSHEY'S KISSES Brand Dark Chocolates
  • 1 pouch
    sugar cookie mix (about 17.5 oz.)
  • 1/2 cup
    butter or margarine (1 stick) , softened
  • 1
  • 2 Tbsps
    all-purpose flour
  • 2 Tbsps
    HERSHEY'S Cocoa or HERSHEY'S Special Dark Cocoa
  • 1/4 cup
    almonds finely chopped (optional)
  • 1/4 cup
    granulated sugar for rolling

Step-By-Step Directions

Equipment Needed 
oven oven
bowl bowl
wooden spoon wooden spoon
measuring cups measuring cups
cookie sheet cookie sheet
wire rack wire rack

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


Stir cookie mix in large bowl until no lumps remain. Add butter and egg; stir until soft dough forms. Divide dough in half and place in separate bowls. Add flour to one half, mixing thoroughly. Add cocoa and almonds, if desired to other half and mix thoroughly.


Roll together a pinch of vanilla dough and a pinch of chocolate dough to make 48 (about 1-inch) balls. Roll in granulated sugar; place on ungreased cookie sheet.


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


Try cookies with different flavored HERSHEY'S KISSES Brand Chocolates.

Additional questions?