Chocolate and Caramel are one of my favorite flavor combinations. I recently discovered caramel filled Hershey's kisses, and I knew I wanted to use them in a recipe! Thus, these Caramel Stuffed Chocolate Blossoms were born! They are chocolaty, sugary, and filled with caramel. What's not to love!? Make a batch with me!
Most blossoms are made with a peanut butter base, which I love~! But, not everyone is a fan of peanut butter. I wanted to create a blossom recipe with a chocolate cookie base.
The secret to making this recipe extra delicious is to make sure the cookies do not over bake. Chocolate cookies are hard to tell if they are done or not because you can't look for the golden edges. My rule of thumb is, if you can smell them from the oven, they are probably done! Remember, the cookies will continue cooking for an extra 5 minutes after you take them out of the oven.
These cookies call for the Caramel Filled Hershey's Kisses. I found mine at Dick's Marketplace. If you can't find the caramel kisses, you could use regular kisses, or even Rolo's!
Caramel Stuffed Chocolate Blossoms
Yields 3 dozen
3/4 cup unsalted butter
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 teaspoon baking powder
2 ounces milk chocolate, melted
2 cups flour
1/4 cup granulated sugar, set aside
36 caramel filled chocolate kisses (unwrapped)
Preheat oven to 350.
In a stand mixer, cream together the butter and sugar.
Add in the egg and vanilla and beat on medium speed until smooth.
Next, add the salt, baking powder, and melted chocolate.
Finally, add the flour, one cup at a time on a low speed, until dough forms. Chill dough in the fridge for 10-15 minutes to allow melted chocolate to set.
Roll dough into 1 inch balls and then roll in the granulated sugar, coated all sides. Place dough onto a greased or lined baking sheet. Bake for 10 minutes.
When cookies are finished baking, remove from oven and immediately press one caramel filled chocolate kiss into the center. Allow cookies to cool completely before serving.