Chocolate Caramel Blossoms


I’m not sure I can eat another cookie right now. I know, I sound like a crazy person, but I just can’t eat any more for a while…maybe for like 3 days or something.

But, before I start my cookie hiatus, I have to tell you about these cookies first. Earlier this week, I told you I don’t like peppermint. Today, I am going to tell you that chocolate and caramel are two of the greatest things in the universe. Yup, the universe. These cookies took me a few times to get them just right, but after this recipe, I was more than satisfied with how these turned out. The cookie is so soft and moist. Most people don’t expect that the kiss has caramel inside so it’s a little surprise when they bite in and taste that gooey caramel! Pretty much the best surprise ever, right? My husband loves these so much and I think they will be on my Christmas baking list for a very long time!

Chocolate Caramel Blossoms

So I am not going to waste any more time and will go straight the recipe. Hubs and I are off to Ohio to spend Christmas with my family. And yes, we are driving. Why? Because we hate ourselves. And also, plane tickets were out of control.

Chocolate Caramel Blossoms

Chocolate Caramel Blossoms
Yield: About 16 cookies

Chocolate Caramel Blossoms

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Chocolate Caramel Blossoms - A twist on the peanut butter blossom made with a rich chocolate cookie and a caramel kiss!


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar plus 1/4 cup
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 cup unsweetened dark chocolate cocoa powder
  • 1 tsp. instant espresso (optional)
  • about 16 Hershey’s caramel kisses (chilled in the refrigerator or the freezer)


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream together the butter and 1 cup sugar. Mix in the eggs and vanilla extract.
  3. In a separate bowl, mix together the flour, baking powder, cocoa powder, salt, and espresso powder.
  4. Mix the dry ingredients in with the wet ingredients until well-combined.
  5. Prepare a cookie sheet with parchment paper or a baking mat. Place the remaining sugar in a small bowl. Using your hands, roll the dough into 1-inch balls (about 1 tablespoon). Roll each ball into the sugar until lightly coated and place on the baking sheet about 1-2 inches apart.
  6. Bake cookies for about 10-12 minutes. Remove from the oven and let the cookies cool for about 2 minutes. Place a kiss in the center of each cookie and press down gently.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 374Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 105mgCarbohydrates: 44gFiber: 2gSugar: 32gProtein: 6g

Chocolate Caramel Blossoms