These German Chocolate Blossom Cookies start with a German chocolate cake mix, which makes them super easy to make. They are soft and chewy and topped with your favorite candy––Hershey Kisses.
GERMAN CHOCOLATE KISS COOKIES (3 Ingredients)
German Chocolate Kiss Cookies are a favorite year round. The recipe has only three ingredients, which you probably already have in your kitchen. They are seriously the easiest cookies to whip up and perfect for your children to join in.
These German Chocolate Blossom Cookies are a twist on the beloved Peanut Butter Blossom Cookie, which is so popular around the holidays.
We are such huge fans of German chocolate, and I see so many recipes using cake mixes to make cookies that it sparked an interest in using a German chocolate cake mix and rich and creamy coconut pecan frosting together to make some.
These cookies taste absolutely amazing. It is impossible to stop at one. They are soft and chewy and all the flavors of a piece of German Chocolate Cake.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR GERMAN CHOCOLATE KISS COOKIES
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the German Chocolate Kiss Cookies and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS FOR MAKING THE BEST GERMAN CHOCOLATE KISS COOKIES
Refrigerate the dough. The dough tends to be a little stickier than traditional cookie dough, so I recommend refrigerating it for 30 minutes before scooping.
Scooping the dough. It is better to use a cookie scoop to ensure all the cookies are the same size. I recommend a tablespoon and a half scoop. Too small a scoop, there is not enough cookie to press a chocolate kiss in the center. Too large, the cookie spreads too much, and is flat.
Don't overbake. The cookies should look underbaked but set. You want them to have a soft texture. Lining your baking pan with parchment paper will help with this.
Place the chocolate kiss in the center. Unwrap all the Hershey chocolate kisses and have them ready to place in the center of the cookies immediately after they come out of the oven. Do not try to move the chocolate kiss after placing it. They soften fast.
Don't remove them too soon from the baking pan. The cookies need to set in the pan for at least 10 minutes to prevent them from breaking apart.
Storing the cookies. Place wax paper between the layers of the cookies to prevent the chocolate kiss from coming off while storing them.
WHAT YOU NEED TO MAKE GERMAN CHOCOLATE COOKIES
Cookie scoop
Baking pan
Cooling rack
German Chocolate Cake Mix
Rich and Creamy Coconut Pecan Frosting
Hershey Kisses
HOW TO MAKE GERMAN CHOCOLATE KISS COOKIES
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
Add the cake mix and frosting mix to a bowl of a stand mixer.
Mix on medium until all the frosting is incorporated into the cake mix. Try not over mix.
Scoop about 1 1/2 tablespoons of dough and roll into a ball. If the dough is too sticky to form into a ball, refrigerate for 30 minutes.
Place cookies on the prepared pan 2 inches apart. While waiting to fill another baking pan, place the bowl of dough back in the refrigerator until ready to fill the pan again.
Bake for 8-10 minutes or until the cookies are set. You don't want them to brown.
Remove them from the oven and immediately press an unwrapped Hershey's Kiss in the center.
Let them cool in the baking pan for 10 minutes before transferring them to a cooling rack.
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