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Get ready to add another blossom recipe to your collection because one bite of these Cookies ‘N’ Creme Chocolate Blossom Cookies will have you coming back for more! Taste the chewiness in each cookie made with HERSHEY’S SPECIAL DARK Cocoa and the sweet creaminess of the HERSHEY’S KISSES Cookies ‘N’ Creme Candies on top.
Going bonkers for blossoms but don’t want to heat up your kitchen? We’ve got a quick and easy No-Bake Peanut Butter Blossom recipe that’s made with cornflakes, REESE’S Peanut Butter Chips, HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chips and HERSHEY’S HUGS Candies.
BAKE MODE:
Prevent your screen from going dark while you bake.
Heat oven to 350 F and remove the wrappers from candies and set aside.
Beat butter, 1-1/3 cups sugar, egg yolks milk and vanilla in a large bowl until well blended.
Stir together flour cocoa and salt; gradually add butter to mixture, beating until well blended.
Shape dough into 48 equal (about 1-1/4 inch) balls, roll in powdered sugar or granulated sugar and place on ungreased cookie sheet.
Bake 10 to 12 minutes or until set.
Cool 1 minute and then press candy piece into center of each cookie.
Move cookies to wire rack and cool completely. Makes 48 cookies.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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