Cookies ‘n Cream Blossom Cookies

Cookies 'n Cream Blossom Cookies


Cookies inside candy, on top of more cookies? Yes, please.
  • ¾ c. butter, softened
  • 1 c. sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1¼ c. all-purpose flour
  • ½ c. dark cocoa powder
  • 1 tsp. baking soda
  • 2 tsp. cornstarch
  • 36 Hershey's Kisses Cookies 'n' Creme, unwrapped
  1. Preheat oven to 350º and line a cookie sheet with parchment. In a large bowl using a hand mixer, cream butter and sugar until light and fluffy, 3 to 4 minutes.
  2. Add egg and vanilla and mix until well combined.
  3. In a separate bowl, whisk flour, cocoa powder, baking soda and cornstarch, then add to wet ingredients and mix until combined.
  4. Form level tablespoons of cookie dough into a ball and place onto prepared cookie sheet.
  5. Bake until edges are set and centers look mostly set, 6 to 8 minutes. Remove from oven and immediately press a Hershey’s Kiss into center of each.
  6. Let cookies cool 2 to 3 minutes, then transfer to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 3 days.