cookies and cream blossom bars on a cooling rack

These cookies & cream blossom bars take a fun detour from the classic blossom cookie with a cookies & cream-flavored twist that’s baked in bar form. A dense and fudgy chocolate cookie bar is topped with a snowfall of sparkling sugar and Hershey’s Kisses Cookies ‘N’ Creme candies for a delightful dessert that’s easy and perfect for cookie exchanges or holiday parties (or for going directly in your mouth).

Cookies & Cream Blossom Bars Recipe

I firmly believe that every Christmas cookie platter should include a blossom cookie–the cookie with a Hershey’s kiss plopped right in the middle. They’re so iconic and classic, and EASY. But instead of going with the tried-and-true peanut butter cookie + chocolate Kiss combo, why not bake the cookies in bar form, make them dark chocolate-flavored, and top them with a cookies & cream Kiss? I say YES.

Here is what you can expect from this cookies & cream blossom bars recipe:

  • Dense and fudgy dark chocolate cookie bars–no rolling, chilling or shaping required!
  • A delightful combination of chocolate, cookie and cream
  • A medley of soft, chewy, crunchy textures that creates a beautiful balance
  • A super-easy dessert that’s great for cookie exchanges, holiday parties, baking with kiddos, or putting on Santa’s plate on Christmas Eve 😉
cookies and cream blossom bars in a baking pan

Ingredients You’ll Need

These cookie bars are based on a recipe from Delish for cookies and cream blossom cookies, but I decided to bake them in bar form so they’re easier to make and the texture ends up fudgier–a true win-win. Here is what you’ll need to make the magic happen:

  • Unsalted butter
  • Granulated sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Dutch-process cocoa powder (see Recipe Notes on why this is a crucial ingredient!)
  • Baking soda
  • Salt
  • Cornstarch, which provides tenderness and structure
  • Sparkling sugar
  • Hershey’s Kisses Cookies ‘N’ Creme candies (which I found at Target!)
overhead shot of cookies and cream blossom bars

How to Make Blossom Bars

The process for making these bars is super-duper simple, which, as a mom and a wife and a human being living in this current crazy world, is the best kind of dessert recipe (less stress, more yums). Here is the basic breakdown of how to make these blossom bars (please scroll down to the bottom of this post for the FULL recipe + instructions!):

  • Step One: Mix the wet ingredients. Cream the butter and sugar, then beat in an egg and vanilla extract.
  • Step Two: Mix the dry ingredients. Whisk together flour, cocoa powder, baking soda, salt and cornstarch until well-combined.
  • Step Three: Make the cookie dough and bake. Stir the dry ingredients into the wet ingredients until a thick cookie dough forms, then press the dough into the bottom of a greased 9×9-inch baking pan. Sprinkle with sparkling sugar and bake until the edges are puffed and set and a toothpick inserted in the center comes out clean.
  • Step Four: Assemble the blossom bars. Allow the bars to cool for up 10 minutes, then arrange the Hershey’s Kisses on top of the bars in 4×4 rows. Transfer the bars to the fridge for 15 minutes; this ensures the candies don’t melt too much! Once chilled slightly, transfer the bars to a cooling rack to cool completely before slicing into bars.

Can I Make These Ahead of Time?

You can make the cookie dough, press it into the pan, cover it and refrigerate it for up to 1 day before baking. You can also freeze the dough: Shape the dough into a disk, wrap tightly in plastic wrap, place in a resealable plastic bag, then freeze for up to 3 months. Transfer the dough to the refrigerator to soften overnight or at room temperature for several hours before pressing it into the pan.

cookies and cream blossom bar with a bite taken out of it on a plate

Best Way to Store Cookies & Cream Blossom Bars

You can store these bars in an airtight container at room temperature for up to 7 days. For longer storage, you can store them in the fridge in an airtight container for up to 10 days. You can also freeze these cookie bars fully baked in a resealable plastic bag or airtight container for up to 2 months; thaw at room temperature or in the refrigerator before serving.

More Christmas Dessert Recipes!

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cookies and cream blossom bars on a cooling rack

Cookies & Cream Blossom Bars

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Dense and fudgy chocolate cookie bars topped with sparkling sugar and a cookies & cream Hershey’s Kiss! Perfect for cookie exchanges, holiday parties or for Santa’s plate on Christmas Eve.


Units Scale
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder*
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • Pinch salt
  • 1 teaspoon sparkling sugar, plus more for decorating (optional)
  • 16 Hershey’s Kisses Cookies ‘N’ Creme candies, unwrapped


  1. Heat your oven to 350°F. Spray the bottom and sides of a 9×9-inch baking pan with cooking spray. Set aside.
  2. In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat butter and granulated sugar on medium speed for 3 to 4 minutes or until the mixture is light and fluffy. Beat in egg and vanilla extract until just combined.
  3. In a separate medium bowl, whisk together flour, cocoa powder, baking soda, cornstarch and salt until combined. Add to butter-sugar mixture; stir until just combined.
  4. Using greased hands or a spatula, press dough evenly into bottom and sides of prepared baking pan (the dough will be thick). Sprinkle evenly with 1 teaspoon sparkling sugar.
  5. Bake for 17 to 20 minutes or until edges are set and a toothpick inserted in the center of the pan comes out clean. Remove from oven; cool for 7 to 10 minutes, then gently press Hershey’s Kisses into pan in 4×4 rows. Sprinkle with more sparkling sugar, if desired. Transfer pan to the fridge for 15 minutes (this important step ensures the Kisses won’t melt!). Remove from fridge; finish cooling completely on a cooling rack.
  6. Use a sharp knife to cut fully cooled bars into 4×4 rows. Store leftover bars in an airtight container at room temperature for up to 1 week.


  • *It’s important to use Dutch-process cocoa powder in the cookies for that rich, deeply chocolaty flavor and color. Here is my favorite Dutch-process cocoa powder, though Hershey’s Special Dark works great, too.
  • Recipe adapted from Delish.