Triple Chocolate Blossoms
Recipe - ShopRite of Island Avenue
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
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.29$4.29/lb
Bowl & Basket Granulated Sugar, 4 lb
$3.99$1.00/lb
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$5.49$0.31 each
McCormick Pure Vanilla Extract, 2 fl oz
On Sale!
$5.99 was $7.49$3.00/fl oz
Gold Medal All Purpose Flour, 5 lb
$4.99$1.00/lb
Hershey's Cocoa Natural Unsweetened 100% Cacao, 6 oz
$3.99$0.67/oz
Arm & Hammer Fridge-N-Freezer Baking Soda, 14 oz
$1.49$0.11/oz
LoSalt Original Reduced Sodium Salt Alternative, 12.3 oz
$8.69$0.71/oz
Bowl & Basket Whole Milk, one gallon
$4.89$4.89/gal
Not Available
Cingari Family Markets Chocolate Sprinkles, 7 oz
$3.99$0.57/fl oz
Pillsbury Whipped Chocolate Frosting, 12 oz
$2.79$0.23/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.