Fudgy, chewy dark chocolate blossom cookies topped with frozen Candy Cane Hershey Kisses for the perfect festive holiday treat.

1 1/2 cups (188 g) all-purpose flour, spooned and leveled

1/2 cup (40 g) Dutch-process cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup (168 g) unsalted butter, softened

3/4 cup (165 g) light brown sugar, packed

1/4 cup (50 g) granulated sugar

2 egg yolks, room temperature

1 tsp vanilla extract

34 Candy Cane Hershey Kisses, frozen

1/4 cup (50 g) granulated sugar, for rolling

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Unwrap 34 Candy Cane Hershey Kisses and freeze them for 30 minutes.
Preheat oven to 350°F (175°C) and line three baking sheets with parchment paper.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
Cream butter, brown sugar, and granulated sugar in a large bowl for 1–2 minutes.
Add egg yolks and vanilla and beat until pale and fluffy.
Add dry ingredients to the wet mixture and mix until just combined.
Scoop dough into 34 one-tablespoon portions, roll into balls, then coat in granulated sugar.
Arrange dough balls 2 inches apart on baking sheets.
Bake for 7–8 minutes (7 minutes for chewier cookies).
Immediately press a frozen Candy Cane Kiss into each warm cookie.
Cool cookies completely on the baking sheets so the Kisses retain their shape.
Serve once fully set.

Swap Candy Cane Kisses for other Hershey Kiss flavors or small truffles.

Add a pinch of espresso powder to deepen chocolate flavor.

Sprinkle crushed peppermint on top for extra holiday flair.

Chill dough for thicker cookies.