Who knew that Hershey’s sells cookies ‘n’ cream kisses? I was surprised and elated when I discovered them at the store the other day. As soon as I saw my favorite Hershey’s candy bar flavor packaged in a kiss, I knew exactly what I had to do with them. I had to bake them into chocolate blossoms.
At home, I searched around on the internet until I found a good-looking chocolate blossom recipe. I went ahead and made a batch of them. While they were definitely good, they weren’t quite what I wanted. A did a few tweaks that made them exactly what I had envisioned.
I melted six ounces of semisweet chocolate chips and stirred two teaspoons of espresso granules into them. While the chocolate cooled, I creamed the butter and sugars. Then, I beat in the melted chocolate. After that, I mixed in the eggs, milk, and vanilla. Instead of adding a teaspoon of vanilla, I went crazy and added a whole tablespoon (I’m wild like that).
The above things are the only deviations I made from the recipe. I will highly suggest, though, that you make the cookies with Dutch processed cocoa powder if you can find it. I made a batch with natural cocoa powder and a batch with Dutch processed. The cookies made with Dutch processed cocoa had a smoother, fuller-bodied taste. The ones made with natural cocoa were still extremely yummy, but they just didn’t have as finished a taste as the other ones. Either way, though, these cookies are delicious, especially with the sweet, slightly crunchy cookies ‘n’ cream kiss in the center.