Cocoa Caramel Blossoms

This is the last of the holiday cookie recipes I have to share with you. My ten recipes for our Blogger Recipe Challenge group were supposed to be done on 12/31, but since we had the awful ice storm that caused myself and another one of my Michigan pals to lose power for many days, we extended our cookie month by a few days.

I must say, this cookie may actually be my favorite of the whole month. Or at least be very close to the top.

Delicious chocolate cookie dough, rolled in sugar then baked, then each cookie topped with a decadent Caramel Kiss. These are truly little gems.

Cocoa Caramel Blossoms
Recipe written by The Chef Next Door
Makes 2 dozen cookies
Print this recipe

Ingredients:
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar 
1 egg
1 Tbsp pure vanilla extract 
1 1/3 cups all purpose flour 
1/3 cup cocoa powder 
1 tsp baking soda 
1 tsp salt 
Approx. 1/4 cup granulated sugar to coat cookies 
24 Caramel Kisses, unwrapped

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a Silpat and set aside.

In a small bowl, whisk together the flour, cocoa powder, baking powder and salt. 

In the bowl of your stand mixer, cream the butter and sugar together until it's light and fluffy. Add the egg and vanilla extract and mix well. Gradually add the dry ingredients, beating well after each addition.

Using a small scoop, scoop out dough and roll into balls, then roll them into the granulated sugar.  Place the dough balls on the prepared baking sheet and bake for 9-10 minutes. 

Remove the cookies from the oven and allow to sit on the pan for two minutes before gently pressing a kiss into the center of each cookie. Move the cookies to a wire rack to cool completely. 

Store cookies in an airtight container or cookie jar. 

Bon Appetit!