Triple Chocolate Blossoms
Recipe - Price Rite Marketplace 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
Bowl & Basket Whipped Unsalted Butter, 8 oz
$2.39$0.30/oz
Domino Premium Pure Cane Granulated Sugar, 12 oz
$1.00$0.08/oz
Bowl & Basket Fresh White Eggs, Large, 30 count, 60 oz
$14.49$0.48 each
Badia Vanilla Extract Imitation Dominican Style 4 fl oz
$2.19$0.55/fl oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
$2.39$0.48/lb
Hershey's Milk Chocolate Chips, 11.5 oz
$2.99$0.26/oz
Bowl & Basket Pure Baking Soda, 16 oz
$0.99$0.06/oz
Badia Kosher Salt, 8 oz
$2.99$0.37/oz
Wholesome Pantry Organic Reduced Fat Milk 2% Milkfat, half gallon
$4.19$0.07/fl oz
Not Available
Bowl & Basket Chocolate Sprinkles, 5 oz
$1.99$0.40/oz
Duncan Hines Dolly Parton's Creamy Chocolate Frosting, 16 oz
$1.79$0.11/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.