Chocolate Crinkle Blossom Cookies
There’s something absolutely enchanting about the aroma of fresh-baked cookies filling your kitchen, and when those cookies are Chocolate Crinkle Blossom Cookies, it’s even sweeter. Imagine biting into a soft, fudgy cookie that tastes just like a rich brownie, covered in a generous dusting of powdered sugar. And as if that wasn’t enough, each cookie is topped with a chocolate kiss, creating a delightful surprise with every bite. It’s all about that perfect contrast of textures—crinkly on the outside, gooey on the inside.
Table of Contents
As I reminisce about baking with my grandmother during the holiday season, these cookies take me back to those cozy afternoons. We’d fill the kitchen with laughter and chocolatey goodness, always sneaking a few bites before the cookies even made it to the cooling rack! This recipe is straightforward and incredibly satisfying, making it ideal for any occasion. So, gather your ingredients, let’s dive into the magic of these Chocolate Crinkle Blossom Cookies, and create some more sweet memories together!
Why You’ll Love This Recipe
- Simple & Quick: With only 10 minutes of prep time, these cookies are perfect for last-minute cravings.
- Irresistible Flavor: The combination of brownie mix and espresso powder adds a rich, decadent flavor that is downright addictive.
- Eye-Catching Appeal: The snowy powdered sugar and a chocolate kiss on top make these cookies look festive and fun.
- Flexible Serving: Perfect for holiday gatherings, birthday parties, or just when you need a little sweet treat any time of the year!
- Diet-Friendly Options: Easily adapt the recipe to be gluten-free by using a gluten-free brownie mix.
Ingredients You’ll Need
- 1 box brownie mix (18-20 oz.): This is the star of the show, providing all that delicious chocolaty goodness. I recommend using a high-quality mix like Ghirardelli dark chocolate for the best flavor.
- ½ cup flour (60 grams): Adding flour gives the cookies structure while keeping them soft and chewy. If you want to keep it gluten-free, swap it for a gluten-free flour blend.
- 1 oz. cream cheese (softened): This magical ingredient adds richness and creaminess, making the cookies extra tender. You can substitute it with mascarpone if needed.
- 1 ½ tsp espresso powder: This amplifies the deep chocolate flavor without making the cookies taste like coffee. Feel free to omit it if you prefer, though!
- ½ cup unsalted butter (melted): Using unsalted butter lets you control the salt content, and it helps keep the cookies moist. If you need a dairy-free option, try using coconut oil.
- 2 large eggs: They provide moisture and help bind the ingredients together for that perfect chewy texture. Make sure they’re at room temperature for the best results.
- 1 cup powdered sugar: This sugary coating not only adds sweetness but also that charming snow-like appearance. You can use alternative sweeteners if desired.
- 24 Hershey kisses: The cherry on top! Choose your favorite flavor to personalize these cookies. And if you’re feeling adventurous, try caramel-filled kisses for a fun twist!
How to Make Chocolate Crinkle Blossom Cookies
Mix the Dough: Start by adding the brownie mix, flour, melted butter, espresso powder, eggs, and softened cream cheese into a medium mixing bowl. Use an electric mixer to beat everything together until you have a smooth, thick batter. This step is crucial as it ensures even distribution of flavors. Once combined, cover the bowl with plastic wrap and chill it in the refrigerator for about 30 minutes to 1 hour. Chilling the dough helps achieve that perfect cookie texture, making it easier to handle.
Roll the Balls: After chilling, preheat your oven to 350°F (175°C). You’ll want to roll the cookie dough into balls, about 1 to 1 ½ inches in diameter. It’s okay if they aren’t perfect; a little rustic charm adds character. Once rolled, generously coat each ball in powdered sugar. This step ensures that lovely crinkle effect we all adore while baking. Place the cookies on a parchment-lined baking sheet, ensuring they are about 2 inches apart to allow for spreading.
Bake the Cookies: Slide the baking sheet into your preheated oven and bake for about 7-9 minutes. Keep an eye on them; you want them to be puffed with the edges slightly set and the center still a touch underbaked. This is the secret to achieving that soft brownie-like texture. Once they look ready, remove them from the oven, and let them sit on the baking sheet for a minute. They’ll continue to cook slightly as they cool.
Shape and Add Kisses: If you want perfectly round cookies, now is the time to gently press them with a biscuit cutter. It’s a bit tricky, but this step helps define the crinkles! Then, while the cookies are still warm, take a Hershey’s kiss and gently press it into the center of each cookie. It will melt slightly and create a beautiful center. Allow the cookies to cool for 3-5 minutes on the baking sheet before transferring them to a wire rack to cool completely. Trust me; the chocolate goodness will make you smile!
Storing & Reheating
To keep your Chocolate Crinkle Blossom Cookies fresh, store them at room temperature in an airtight container for up to five days. If you anticipate not finishing them quickly, refrigerate them for up to a week. For longer storage, you can freeze them! Just wrap each cookie tightly in plastic wrap and a freezer-safe bag; they’ll stay good for about three months. When you’re ready to enjoy again, pop them in the oven at 350°F for about 5 minutes to warm them up. The texture of the warm cookies will be just as delightful as when they first came out of the oven.
Chef’s Helpful Tips
- Be sure to chill the dough; it significantly improves the texture and prevents overly flat cookies.
- Use a cookie scoop to create uniform shapes, so all your cookies bake evenly.
- When rolling in powdered sugar, coat them generously to achieve that delightful snowy effect—don’t hold back!
- If you want a really intense chocolate flavor, use high-quality chocolate kisses.
- Experiment with different flavor combinations; try peanut butter or white chocolate kisses for a fun twist!
These Chocolate Crinkle Blossom Cookies are not just a treat; they’re a way to create memories, share joy, and enjoy some blissful moments! So, roll up those sleeves and get ready to bake a batch (or two!). The cozy, chocolatey aroma will fill your home, reminding you of all the sweet times you’ve shared with loved ones.
Recipe FAQs
Can I use a different brownie mix?
Absolutely! Feel free to use any brand of brownie mix that you love. Each mix may have its unique flavor profile, making your cookies a tad different each time. Just stick to the same size for best results.
How can I make these cookies dairy-free?
To make your Chocolate Crinkle Blossom Cookies dairy-free, use vegan butter instead of regular butter and opt for dairy-free cream cheese. Many dairy-free chocolate kisses are also available, so choose those for your cookies.
What do I do if my dough is too sticky?
If your dough feels super sticky after chilling, add a bit more flour, about one tablespoon at a time, until you can easily form the balls without getting too messy. This will help achieve that perfect texture!
Can I store these cookies in the freezer?
Yes, these cookies freeze wonderfully! Just wrap them well in plastic wrap and store them in an airtight container. Thaw at room temperature or reheat them in the oven when you’re ready to indulge.
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📖 Recipe Card
Chocolate Crinkle Blossom Cookies
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Chocolate Crinkle Blossom Cookies offer a delightful blend of fudgy brownie texture and a sweet chocolate kiss on top, perfect for any sweet tooth craving.
Ingredients
- 1 box brownie mix (18–20 oz.)
- ½ cup flour (60 grams)
- 1 oz. cream cheese (softened)
- 1 ½ tsp espresso powder
- ½ cup unsalted butter (melted)
- 2 large eggs
- 1 cup powdered sugar
- 24 Hershey kisses
Instructions
- Mix the brownie mix, flour, melted butter, espresso powder, eggs, and cream cheese in a bowl until smooth. Chill the dough for 30 minutes to 1 hour.
- Preheat oven to 350°F (175°C), roll dough into balls and coat with powdered sugar. Place on a lined baking sheet.
- Bake for 7-9 minutes until edges are set. Remove and press a Hershey's kiss into the center of each cookie while warm.
- Allow cookies to cool for a few minutes before transferring to a wire rack.
Notes
Chill the dough to achieve better texture and prevent flat cookies.
Use high-quality brownie mix for the best flavor.
These cookies can be adapted with different flavors or gluten-free substitutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
