I’ve always been a fan of peanut butter blossoms — you know, those dense cookies with the Hershey’s Kiss on top — but the chocolate-to-peanut butter ratio has always felt a little off. You get one bite of mega-cocoa-y goodness, sandwiched between two “meh” bites of straight-up peanut butter cookie. (Confession: As a kid, I would eat the center and toss the edges from time to time.)
Then, one day, I asked myself something that thousands of people have probably thought before me: Why do I have to make these with peanut butter cookies, if I’m not so keen on them? Why not use a cookie I already love every bite of?
It felt like a huge Aha moment at the time, especially when I discovered Hershey’s latest confectionery treasure:
Chocolate Truffle Kisses.
They’re dark chocolate Hershey’s Kisses with a melty, decadent truffle center.
Instantly, I knew what I had to do: Make oatmeal chocolate chip cookies with a truffle top. For some, it may be chocolate overload. For me, it’s bliss.
I used my go-to oatmeal chocolate chip cookie recipe, then, just as the cookies came out of the oven, plopped an unwrapped truffle Kiss on each one, just like you would with a Peanut Butter Blossom.
One thing I didn’t realize: The soft truffle center made for a less-solid Hershey’s Kiss, and the heat of the cookie soon caused each truffle to melt like the Wicked Witch of the West after being doused with water.
…Which made it even better.
The truffley puddle spread out across the top of each cookie, fixing the off-kilter chocolate-to-cookie ratio the normal Blossoms had. Within fifteen minutes or so, the truffles solidified in their new shape, so you don’t have to worry about them being a gooey, drippy mess. (Though honestly, how can you resist grabbing a warm cookie with a melted chocolate core?!)
It’s the perfect Valentine’s Day treat for anyone with a raging sweet tooth.
Oatmeal Chocolate Chip Truffle Blossoms:
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 sticks unsalted butter, softened
- 2 large eggs
- 2 tablespoons water
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups rolled oats
- 1 1/2 cups semisweet chocolate chips
- 1 package Hershey's Truffle Kisses (or any chocolate candy)
- Preheat the oven to 375 degrees F. As it preheats, stir the flour, baking soda and salt in one bowl.
- In another bowl, cream the butter and sugars together until it's become a pale yellow, fluffy mixture. Beat in the eggs, water and vanilla extract, then reduce the mixer to low speed and gradually stir in the flour-baking-soda-salt mixture. Fold in the oats and chocolate chips until just combined.
- Scoop a heaping tablespoon of dough for each cookie, placing them about 1 inch apart on the cookie sheet. Bake for 7-8 minutes, until the cookies are very lightly golden, and remove from heat. Immediately top each one with a truffle Kiss, pressing down slightly so it sticks to the cookie. After about 5 minutes, use a spatula to move them to wire racks to finish cooling.