Caramel Blossom

Name: Caramel Blossom Recipe | Hersheyland
Prep time: 28 min
Total time: 120 min
Yield: 24 cookies
Ingredients: 1/2 cup HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips; 1/2 cup butter or margarine (1 stick), softened; 1/2 cup sugar; 1 egg yolk; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/4 cup HERSHEY'S Cocoa; 1/4 tsp baking soda; 1/4 cup granulated sugar or decorator's sugar for rolling; 1/2 cup HERSHEY'S Caramel Topping or dulce de leche; 24 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel

Skill Level: Intermediate

Love a classic blossom cookie but want a sweet alternative to peanut butter? Our Caramel Blossoms start with a rich chocolate cookie dough made with HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips and HERSHEY'S Cocoa. When they're fresh from the oven, add some HERSHEY'S Caramel Topping and top with a HERSHEY'S KISSES Milk Chocolate Filled with Caramel. Your family may even like these blossoms as much as the original recipe! Our chocolate caramel blossom recipe will satisfy every dessert lover, but if you still need a little peanut butter in your life, you can't go wrong with our classic Peanut Butter Blossoms.

Ingredients & Directions

Yields:: 24 cookies

Prep:: 28 Min.
Bake:: 10 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1/2 cup

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips
1/2 cup

butter or margarine (1 stick), softened
1/2 cup

sugar
1

egg yolk
1 tsp

vanilla extract
1 cup

all-purpose flour
1/4 cup

HERSHEY'S Cocoa
1/4 tsp

baking soda
1/4 cup

granulated sugar or decorator's sugar for rolling
1/2 cup

HERSHEY'S Caramel Topping or dulce de leche
24

HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel

READY TO MAKE THIS?

You'll Need 

microwave

microwave safe bowl

mixing bowl

mixer

measuring cups

oven

cookie sheet

wire rack

Step-By-Step Directions

Place chocolate chips in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Set aside.

Beat butter and sugar in large bowl until well blended. Gradually beat in egg yolk and vanilla. Blend in melted chocolate chips. Stir together flour, cocoa and baking soda; beat into chocolate mixture, beating until thoroughly blended. Cover; refrigerate 30 minutes or until dough is easy to handle.

Heat oven to 350° F. Line two cookie sheets with parchment paper.

Shape dough into 24 equal balls (about 1-1/4 inches each). Roll in granulated or decorator's sugar, placing on prepared cookie sheets.

Bake 9 to 11 minutes or until edges are set and center is still slightly soft. Do not over bake. Remove cookie sheets from oven to wire rack. With the end of wooden spoon make indentation in center of each cookie. Fill each cookie indentation with dulce de leche. Cool 15 minutes; gently shift parchment paper with cookies to wire rack. Cool completely.

Remove wrappers from candies. Gently press candy onto each cookie.

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