Do not adjust your screen color… those Hershey kisses really are orange. They are the “caramel pretzel” variety. I just happened to find the caramel pretzel kisses at a local grocery store and thought they would be a wonderful addition to the chocolate cookie for this year’s #Choctoberfest!
Because these kisses are caramel instead of chocolate, they do melt more quickly than kisses normally do. You may want to put your cookies in the fridge to cool. That’s what I did to help keep the kiss shape. But even if they are melted, they will still taste good.
A big thank you to Imperial Sugar for sponsoring this post! Imperial Sugar has been a #Choctoberfest sponsor for 5 years now, so it is the sugar we exclusively use in our house. My husband is diabetic and needs to watch what he eats. So, when he does have something with sugar in it, you want it to be “worth it”! The quality of your baked goods depends a lot on the quality of your ingredients. Using Imperial Sugar, we always know our cookies are going to taste great.
Right now, Imperial Sugar has their “Scary Scramble” giveaway going on. If you go to this page, you can find out details about how to win one of several prizes. All you have to do is unscramble their recipe of the day. You can enter every day!
This recipe uses both Imperial Sugar white granulated sugar and Imperial Sugar brown sugar. Did you know that if you run out of brown sugar, you can make a substitute using white sugar and molasses? Just as a tablespoon of molasses per cup of white sugar to make light brown sugar (two tablespoons to make dark).
You can even use pure maple syrup if you don’t have molasses in the house. It will give your baked goods a slightly different flavor, but it will at least be the right consistency for your recipe.
Here’s the printable recipe. Scroll down to see what other #Choctoberfest bloggers are baking today!
Golden Chocolate Blossom Cookies
A delicious chocolate cookie topped with a caramel pretzel kiss.
- 3/4 cup softened butter
- 1/2 cup white sugar (I used Imperial)
- 1/2 cup brown sugar (I used Imperial)
- 1 egg
- 1 tablespoon vanilla
- 1 1/2 cup flour
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon milk
- 1 bag caramel pretzel kisses
Preheat oven to 350.
Cream the softened butter and sugars together in a mixing bowl.
Add eggs and vanilla and mix well.
In a separate bowl mix together flour, cocoa, baking soda and salt.
Mix dry ingredients into creamed mixture and mix well.
Add in milk and finish mixing.
Bake at 350 degrees Fahrenheit for 8-9 minutes
Allow to cool on cookie sheet for 5 minutes, then top with a kiss a remove to finish cooling on a baking rack. Cool in fridge if the kisses start to melt too much.