Chocolate Caramel Blossoms Pressure Cooker Recipe
Soft chocolate cookies rolled in sugar and topped with melty caramel kisses for a tender pull-center bite that’s both chewy and dreamy.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ¼ cup granulated sugar for rolling
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup unsweetened dark chocolate cocoa powder
- 1 teaspoon instant espresso powder optional
- 16 Hershey's caramel kisses chilled
Instructions
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter and 1 cup sugar until light and fluffy.
- Add eggs one at a time, beating after each, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, salt, cocoa powder, and espresso powder.
- Mix dry ingredients into wet just until combined. Do not overmix.
- Roll dough into 1-inch balls and coat in remaining ¼ cup sugar.
- Place dough balls 2 inches apart on sheets.
- Bake for 10-12 minutes until tops crack slightly.
- Immediately press a chilled caramel kiss into the center of each cookie.
- Cool on sheet for 5 minutes, then transfer to wire rack.
Notes
Chill caramel kisses ahead to prevent melting when pressing into hot cookies. Store leftovers in airtight container at room temp or freeze up to 2 months.