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Commercial RecipeMINI KISSES Chocolate Blossoms


8 minutes
14 dozen cookies

If you have to make 14 dozen cookies, you want a tried-and-true recipe, right? Well, here’s your ticket. This HERSHEY'S MINI KISSES Chocolate Blossoms recipe takes chocolate cookies and tops them with HERSHEY’S MINI KISSES Milk Chocolates to create sweet bites of blossom bliss.

Ingredients & Directions

Bake Time
8 minutes


  • 2 lbs.
    salted butter, softened
  • 3 lbs.
    granulated sugar
  • 14 oz. (8 large)
  • 1 oz.
    vanilla extract
  • 2 lbs. 8 oz.
    all-purpose flour
  • 7 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 2 tsp.
  • 1 lb. 4 oz.
    white decorator's sugar for rolling
  • 1 lb. 11 oz.
    HERSHEY'S MINI KISSES Milk Chocolates (Item# 14625)



Mix butter and granulated sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, HERSHEY'S Cocoa and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Cover; refrigerate dough approximately 1 hour or until firm enough to handle.


Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans. Using #50 scoop, shape dough into 1-inch balls; roll in white decorator's sugar. Place on prepared sheet pans.


Bake 8 to 10 minutes* or until set. Remove from oven. Place 3 HERSHEY'S MINI KISSES Milk Chocolates on each cookie, pressing down lightly. Remove from sheet pans to wire rack. Cool completely.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 4 minutes of baking.