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Special Dark Blossoms

Details

Time
2 hours 30 minutes
Skill Level
Beginner
Yields
48 cookies

Here's another way to enjoy HERSHEY'S classic blossom cookies - one that will win the hearts of the dark chocolate lovers in your life. Great things happen when HERSHEY'S SPECIAL DARK Cocoa joins forces with HERSHEY'S KISSES SPECIAL DARK Mildly Sweet Chocolates.

Ingredients & Directions

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

Ingredients

  • 48
    HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates
  • 1 cup
    butter or margarine (2 sticks) , softened
  • 1 1/3 cups
    granulated sugar
  • 2
    egg yolks
  • 2 Tbsps
    milk
  • 2 tsps
    vanilla extract
  • 2 cups
    all-purpose flour
  • 2/3 cup
    HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 tsp
    salt
  • 1/2 cup
    white decorator's sugar or granulated sugar for rolling

Directions

Equipment Needed 
Mixing Bowl Mixing Bowl
Oven Oven
Refrigerator Refrigerator
Bowl Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Cookie Sheet Cookie Sheet
Wire Rack Wire Rack
1

Remove wrappers from chocolates; set aside.

2

Beat butter, 1-1/3 cups 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.

3

Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1-1/4 inch) balls; roll in decorator's sugar or granulated sugar. Place on prepared cookie sheet.

Tip

Add a pinch of cocoa to the sugar used to roll the cookie balls for an extra boost of chocolate flavor.

4

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 sheet to wire rack. Cool completely.

Additional questions?