Triple Chocolate Blossoms
Recipe - Dearborn Market
Triple Chocolate Blossoms
Prep Time20 Minutes
Servings36
Cook Time8 Minutes
Ingredients
1/2 cup butter or margarine (1 stick), softened
1 cup Sugar
1 Egg
1 1/2 tsps vanilla extract
1 1/2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL Dark Cocoa
1/2 tsp baking soda
1/4 tsp Salt
1/4 cup Milk
36 HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates
1 cup chocolate sprinkles
1 can Chocolate ready-to-spread frosting or your favorite homemade chocolate frosting (16 oz)
Directions
- Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt. Add alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. Remove wrappers from chocolates; set aside.
- Heat oven to 375° F. Shape dough into 36 equal (about 1 inch) balls. Roll in chocolate sprinkles; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Spread frosting onto cookies, leaving about 1/2 inch around outer edge unfrosted. Place chocolate in center of each cookie.
20 minutes
Prep Time
8 minutes
Cook Time
36
Servings
Shop Ingredients
Makes 36 servings
Land O Lakes Unsalted Butter, 4 count, 1 lb
$5.99$5.99/lb
Sugar in the Raw Turbinado Cane Sugar, 64 oz
$9.99$2.50/lb
Puglisi Egg Farms Organic Large Eggs, 12 count, 24 oz
$4.99
Simply Organic Pure Madagascar Vanilla Extract, 8 fl oz
$27.99$3.50/fl oz
King Arthur Baking Company Unbleached All-Purpose Flour, 5 lbs
$6.99$1.40/lb
Not Available
Arm & Hammer Fridge-N-Freezer Baking Soda, 14 oz
$1.49$0.11/oz
Maldon Sea Salt Flakes, 8.5 oz
$6.99$0.82/oz
Cream-O-Land Whole Milk , 32 fl oz
$2.29$2.29/qt
Not Available
Watkins Chocolate Sprinkles, 3.5 oz
$5.99$1.71/oz
Betty Crocker Rich & Creamy Chocolate Frosting, 16 oz
$2.79$0.17/oz
Directions
- Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt. Add alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. Remove wrappers from chocolates; set aside.
- Heat oven to 375° F. Shape dough into 36 equal (about 1 inch) balls. Roll in chocolate sprinkles; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Spread frosting onto cookies, leaving about 1/2 inch around outer edge unfrosted. Place chocolate in center of each cookie.