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!
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)
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg