Name: Chocolate Crinkle Blossom Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Cuisine: American
Ingredients: Brownie mix (1 box, 18-20 oz.); Flour (½ cup, 60 grams); Cream cheese (1 oz., softened); Espresso powder (1 ½ tsp); Unsalted butter (½ cup, melted); Large eggs (2); Powdered sugar (1 cup); Hershey’s kisses (24)

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There’s something incredibly comforting about a warm cookie fresh from the oven, especially when it’s a tender, fudgy delight like Chocolate Crinkle Blossom Cookies. Just imagine biting into a chewy cookie, the powdered sugar coating giving way to rich chocolate, followed by the surprise of a melty chocolate kiss in the center. The scent of chocolate wafts through the air, enveloping you in a sweet embrace. These cookies are perfect for any occasion—holiday gatherings, cozy evenings at home, or spontaneous dessert cravings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Crinkle Blossom Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Crinkle Blossom Cookies

I remember making these cookies for a holiday cookie exchange several years ago. The joy on my friends’ faces as they discovered the fudgy, each cookie adorned with a glistening chocolate kiss was truly priceless. They’re delightful to look at, incredibly easy to whip up, and don’t require any fancy ingredients. So roll up your sleeves and get ready to bake; we’re about to create some magic in the kitchen with these scrumptious Chocolate Crinkle Blossom Cookies!

Why You’ll Love This Recipe

Simple & Quick: Prep takes just 10 minutes, with minimal cleanup—perfect for a last-minute treat!
Irresistible Flavor: Rich, fudgy chocolate mixed with a hint of espresso creates a depth that’s simply divine.
Eye-Catching Appeal: The crinkled surface and powdered sugar create a whimsical look that’s sure to impress.
Flexible Serving: Enjoy these cookies any time, whether as a snack, dessert, or even breakfast treat!
Diet-Friendly Options: Can be modified to suit various dietary restrictions—think gluten-free or dairy-free alternatives.

Ingredients You’ll Need

Brownie mix (1 box, 18-20 oz.): A quick base that gives these cookies their fudgy character. I recommend using a high-quality mix like Ghirardelli dark chocolate for the richest flavor.
Flour (½ cup, 60 grams): This adds structure to our cookies. If you want a gluten-free option, consider using a 1:1 gluten-free flour mix.
Cream cheese (1 oz., softened): This adds moisture and a slight tang to the dough, making the cookies even fudgier. If you’re avoiding dairy, you can replace it with a dairy-free cream cheese.
Espresso powder (1 ½ tsp): Just a touch of espresso enhances the chocolate flavor beautifully. If you don’t have it, instant coffee can work as a substitute.
Unsalted butter (½ cup, melted): This creates a rich, tender cookie. You can also use coconut oil for a dairy-free version.
Large eggs (2): Eggs help bind ingredients and provide moisture. If you need a vegan option, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) instead.
Powdered sugar (1 cup): Coating the cookies in this dreamy sugar makes the crinkles pop visually and offers a sweet contrast to the rich chocolate.
Hershey’s kisses (24): The classic choice for a chocolate center, but feel free to experiment with different flavors, like almond or caramel!

How to Make Chocolate Crinkle Blossom Cookies

Mix the Ingredients: Start by adding the brownie mix, flour, melted butter, espresso powder, eggs, and softened cream cheese to a mixing bowl. Use an electric mixer and beat the mixture until well combined and smooth. The batter should be thick and fudgy. Chill the dough in the refrigerator for about 30 minutes to 1 hour; this will make it easier to form into balls without getting sticky.

Shape the Cookies: Once the dough has chilled, preheat your oven to 350°F (175°C). Roll the chocolate mixture into balls about 1 to 1.5 inches in diameter. Don’t worry about making them perfect; a little irregularity adds charm! Roll each ball generously in powdered sugar until coated, and place them on a parchment-lined baking sheet, about 2 inches apart to allow for spreading.

Bake to Perfection: Pop the baking sheet in your preheated oven and bake for about 7 to 9 minutes. You want them to look just set around the edges, with a slightly wet center—this is crucial for that chewy, brownie-like interior. Remember, they will firm up as they cool, so don’t overbake!

Press and Cool: Once out of the oven, take a biscuit cutter and gently shuffle them into even circles, if desired. This step is optional but can help refine their appearance. Next, immediately press a Hershey’s kiss into the center of each warm cookie. Let them cool on the baking sheet for about 3 to 5 minutes before carefully transferring them to a wire rack to cool completely.

Storing & Reheating

To keep your Chocolate Crinkle Blossom Cookies fresh, store them at room temperature in an airtight container for about 3 days. If you want to prolong their deliciousness, you can refrigerate them for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag or airtight container. They can last up to 3 months in the freezer! When it’s time to enjoy them again, simply reheat in the oven at 350°F for about 5 minutes. Keep in mind that the texture may change slightly after freezing, but reheating will help bring back that warm, gooey goodness.

Chef’s Helpful Tips

Let your eggs and cream cheese come to room temperature before mixing—this helps everything blend smoothly.
If your dough is too sticky after chilling, add a little extra flour. Too dry? A splash of milk will help adjust.
Avoid overbaking; trust your instincts and take them out when they’re barely set. The residual heat will continue cooking them.
Experiment with flavors! Swap out the Hershey kisses for peanut butter cups or even caramel-filled for a fun twist.
If you want more chocolate flavor, fold in some chocolate chips into the dough before baking for an extra dose of chocolatey heaven!

There’s so much to love about these fudgy Chocolate Crinkle Blossom Cookies. Not only do they boast a beautiful appearance, but they explode with flavor and texture that makes every bite a delightful experience. Baking these cookies is straightforward and leaves plenty of room for creativity—so feel free to customize them to your liking.

Don’t hesitate to whip up a batch, and remember, the best part is sharing them with family and friends. Enjoy creating memories that will embrace the sweet moments together!

Recipe FAQs

Can I use different flavors of brownie mix?

Absolutely! Feel free to experiment with any brownie mix flavor you like. Each will give a unique twist to the cookies. Fudgy caramel or mint-flavored varieties would be fantastic choices! Just ensure the mix is similar in weight for the best results.

How do I know when the cookies are done baking?

When your cookies look puffed and set around the edges but might still appear slightly wet in the center, it’s the perfect time to take them out. They will continue to bake a little as they cool on the sheet.

Can I freeze the dough ahead of time?

Yes! You can freeze the dough formed into balls, then place the balls in a freezer-safe bag. They can be frozen for up to 3 months. Just bake them straight from the freezer, adding a couple of extra minutes to the baking time.

How can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a brand that includes xanthan gum as it helps with texture. Additionally, double-check that your brownie mix is gluten-free as well.

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Chocolate Crinkle Blossom Cookies

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Author: Lina
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American

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Description

These Chocolate Crinkle Blossom Cookies combine fudgy chocolate and a surprise chocolate kiss, creating a delightful treat that’s perfect for any occasion! Simple to make and irresistibly delicious!

Instructions

Mix brownie mix, flour, melted butter, espresso powder, eggs, and cream cheese in a bowl until smooth.
Chill the dough for 30 minutes to an hour to make it easier to roll.
Preheat oven to 350°F (175°C) and roll dough into 1-1.5 inch balls coated in powdered sugar.
Bake for 7 to 9 minutes until edges are set and centers are slightly wet.
Press a Hershey's kiss into the center of each cookie right after taking them out of the oven and cool on a wire rack.

Notes

For a gluten-free option, use a gluten-free brownie mix and flour.
Dough can be frozen for up to 3 months; bake straight from the freezer with a few extra minutes.
Experiment with flavors of Hershey’s kisses for a fun twist.