Triple Chocolate Blossoms
Recipe - ShopRite Corporate
Triple Chocolate Blossoms
Prep Time20 Minutes
Servings36
Cook Time8 Minutes
Ingredients
1/2 cup butter or margarine (1 stick), softened
1 cup Sugar
1 Egg
1 1/2 tsps vanilla extract
1 1/2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL Dark Cocoa
1/2 tsp baking soda
1/4 tsp Salt
1/4 cup Milk
36 HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates
1 cup chocolate sprinkles
1 can Chocolate ready-to-spread frosting or your favorite homemade chocolate frosting (16 oz)
Directions
- Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt. Add alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. Remove wrappers from chocolates; set aside.
- Heat oven to 375° F. Shape dough into 36 equal (about 1 inch) balls. Roll in chocolate sprinkles; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Spread frosting onto cookies, leaving about 1/2 inch around outer edge unfrosted. Place chocolate in center of each cookie.
20 minutes
Prep Time
8 minutes
Cook Time
36
Servings
Shop Ingredients
Makes 36 servings
Breakstone's Unsalted Butter, 2 count, 8 oz
$3.99$0.50/oz
Domino Premium Pure Cane Granulated Sugar, 5.6 oz
$6.99$2.00/lb
Eggland's Best Large Eggs, 18 count
$7.99$0.44 each
McCormick Pure Vanilla Extract, 1 fl oz
$4.99$4.99/fl oz
Gold Medal All Purpose Flour, 32 oz
$3.49$1.74/lb
Hershey's Zero Sugar Chocolate Chips, 8 oz
$5.49$0.69/oz
Arm & Hammer Fridge-N-Freezer Baking Soda, 14 oz
$1.49$0.11/oz
Badia Smoked Sea Salt, 9 oz
On Sale!
$5.39 was $5.69$1.80/oz
Wholesome Pantry Organic Reduced Fat Milk 2% Milkfat, half gallon
$4.59$0.07/fl oz
Hershey's Kisses Special Dark Mildly Sweet Chocolate Share Pack, 10 oz
$6.29$0.63/oz
Betty Crocker Chocolate Sprinkles, 10.5 oz
$6.79$0.65/oz
Pillsbury Whipped Chocolate Frosting, 12 oz
$2.49$0.21/oz
Directions
- Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt. Add alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. Remove wrappers from chocolates; set aside.
- Heat oven to 375° F. Shape dough into 36 equal (about 1 inch) balls. Roll in chocolate sprinkles; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Spread frosting onto cookies, leaving about 1/2 inch around outer edge unfrosted. Place chocolate in center of each cookie.