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Chocolate Strawberry Blossom Cookies

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Everyone loves a blossom cookie, and these Chocolate Strawberry Blossom Cookies are a fun Valentine's Day themed version. A fudgy chocolate cookie is rolled in strawberry sugar, baked, and then topped with a Hershey's Chocolate Covered Strawberry kiss. 

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 55 cookies
  • Category: Dessert

Ingredients

Chocolate Strawberry Blossom Cookies

  • 270 grams (2 ¼ cups) all-purpose flour
  • 21 grams (¼ cup) unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 4 oz (½ cup) unsalted butter, softened
  • 248 grams (1 ¼ cup) granulated sugar, plus more for topping
  • 4 oz bittersweet chocolate, melted
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 55 Hershey's Chocolate Dipped Strawberry Kisses (One 9 oz bag will work)

Topping

  • 99 grams (1/2 cup) granulated sugar
  • 17 grams (0.6 oz) freeze dried strawberries

Instructions

  1. Preheat oven to 350º F.
  2. Remove the foil wrappers and paper from the Hershey kisses and set aside.
  3. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl and set aside.
  4. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
  5. Add eggs one at a time, followed by the vanilla extract.
  6. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
  7. Chill the entire bowl for about 10 minutes.
  8. Using a 1 tablespoon scoop, form cookies into balls and place each next to the other on a parchment lined cookie sheet. Pop the cookie sheet in the fridge to chill for about 5 minutes.
  9. While the cookies chill, grind the freeze dried strawberries in a mini food processor until fine. Sift into a bowl with the sugar to remove the seeds. Whisk together.
  10. Divide the strawberry sugar in half and cover one half with plastic wrap to avoid letting it dry out. Gently roll each cookie in the other bowl of strawberry sugar and place several inches apart on a parchment lined baking sheet.
  11. Place each cookie a few inches apart on a parchment lined baking sheet. Bake for 10-12 minutes or until cookies are firm around the edges.
  12. Once they come out of the oven sprinkle some raspberry sugar from the other bowl that didn't touch raw cookie dough over the cookies. Immediately add a Hershey's Chocolate Covered Strawberry kiss to the center of each cookie once it comes out of the oven, pushing down just enough for it to adhere.
  13. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Continue this process until all cookies are baked. Enjoy!

Notes

  • Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
  • Cookie dough can be made ahead, scooped and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra few minutes or so to the original baking time
  • Looking for a smaller batch? You can divide the recipe in half for about 27 cookies or so.

Find it online: https://marisabakes.com/2026/02/11/chocolate-strawberry-blossom-cookies/