These easy Chocolate Blossom Cookies are no-bake melt-in-your-mouth morsels that are more of a confection than a cookie. So chocolatey! So sweet. Recipe created by chef Sandra Lee, famous for her 70% pre-packaged and 30% fresh items.
Chocolate Blossom Cookies
Melt-in-your-mouth two-bite cookies with a Hershey Kiss. Recipe for 4 dozen cookies.
What are blossom cookies?
The first blossom cookie was a peanut butter blossom cookie that was created by Freda Strasel Smith of Gibsonburg, Ohio in 1957. They say necessity is the mother of invention: she substituted a Hershey Kiss for the usual chocolate chips that she put in her peanut butter cookies. Today, blossom cookies have all types of cookie dough for the base and other candies for the center, too. See all of our blossom cookie recipes.
These are no-bake cookies.
To make these no-bake Chocolate Blossom Cookies, mix the chocolate frosting, butter and graham cracker crumbs and roll in the finely chopped almonds. Usually, the Hershey’s Kiss is pressed into the warm cookie dough, but with a no-bake cookie you need to press it in and then chill for 30 minutes. (I know. You’ll have to guard the refrigerator door! This is the hardest part of making the cookie.)
This recipe is one in the Sandra Lee “Semi-Homemade” Recipe Card Collection.
Sandra Lee is known for her “Semi-Homemade” cooking concept using 70 percent pre-packaged products and 30 percent fresh items. They are quick & easy recipes to make a dinner or dessert with a little flair so you can be proud to call them your own.
Collection is perfect as a housewarming gift for a first home or newlyweds. Recipes are perfect for beginners or rushed-off-their-feet moms.
Available at Walmart, Sam’s Club and Amazon*.
Easy Chocolate Blossom Cookies
- 1 16-ounce container dark chocolate frosting
- 4 tablespoons (1/2 stick) butter, softened
- 2 1/2 cups graham cracker crumbs
- 1/2 teaspoon almond extract
- 1 cup very finely ground almonds
- 48 large chocolate morsels, unwrapped
- Beat chocolate frosting and butter in large bowl until well blended.
- Mix in graham cracker crumbs and almond extract. Place almonds in pie plate or other shallow bowl.
- Shape chocolate mixture into 1-inch balls (about 48). Roll each ball in almonds to coat.
- Place balls on cookie sheet. Using finger, make deep indentation in center of each ball.
- Fill each indentation with chocolate morsel. Refrigerate 30 minutes or until cold.
Want more? See all of our blossom cookie recipes.
These delectable two-bite morsels were only a third place winner, but went on to be America’s Favorite Holiday Cookie. Everyone loves an underdog story – and eating the delightful Blossom Cookie. They’re not just for Christmas anymore! See all of the Blossom Cookie recipes.