If you’re on the hunt for a cookie that’s fudgy, chocolaty, and just downright irresistible, then you’re in for a treat! I absolutely love this Chocolate Kiss Crinkle Cookies Recipe because it brings together the rich goodness of brownie mix with the classic charm of a crinkle cookie – all crowned with a perfect chocolate kiss. When I first tried this, my family went crazy for these soft, melt-in-your-mouth treats, and I know you’ll find the same magic here. Ready to bake some love into your kitchen? Let’s dive in!
Why You’ll Love This Recipe
- Fudgy, not cakey: Thanks to the brownie mix and cream cheese combo, these cookies stay wonderfully soft and moist.
- Quick and simple: This recipe uses pantry staples and comes together fast, making it perfect for last-minute cravings.
- Beautiful presentation: The powdered sugar coating combined with the chocolate kiss makes these cookies look as good as they taste.
- A crowd-pleaser: My family can’t get enough, and guests always ask for the recipe.
Ingredients You’ll Need
These ingredients come together to create a perfect mix of chocolatey richness and tender crumb. I recommend using a good quality brownie mix to really up the flavor, and softened cream cheese for that extra fudgy texture.
- Brownie mix: I like using a dark chocolate mix like Ghirardelli for deep, intense chocolate flavor.
- Flour: Adding just a bit helps keep the cookies from being too gooey while still tender.
- Cream cheese: Make sure it’s softened for a smooth batter and that luscious chewy texture.
- Espresso powder: Enhances the chocolate flavor without adding a coffee taste.
- Unsalted butter: Melting it allows for easy mixing and moist cookies.
- Eggs: They bind everything together and add richness.
- Powdered sugar: For rolling the dough balls, gives that signature crackly, snowy look.
- Chocolate kisses: Any flavor you like—classic milk chocolate is my go-to, but peppermint or caramel are fun twists.
Variations
I love how adaptable this Chocolate Kiss Crinkle Cookies Recipe is—there’s plenty of room to make it your own! Sometimes I swap out the chocolate kisses for peanut butter cups or add chopped nuts for some crunch. Don’t be afraid to experiment!
- Nutty twist: Adding chopped walnuts or pecans gives a lovely texture and nutty flavor.
- Flavored kisses: Try peppermint or caramel-filled treats for a festive spin.
- Gluten-free option: Substitute regular flour with a one-to-one gluten-free flour blend.
- Mocha boost: Increase espresso powder slightly for a stronger coffee-chocolate combo.
How to Make Chocolate Kiss Crinkle Cookies Recipe
Step 1: Mix It Up Smoothly
Start by adding your brownie mix, flour, melted butter, espresso powder, eggs, and softened cream cheese into a large mixing bowl. Grab your electric mixer and blend everything together until the batter is smooth and fully combined. It might look thick and fudgy, which is exactly what you want! Then, pop it into the fridge to chill for 30 minutes to 1 hour—this helps the dough firm up and makes rolling easier.
Step 2: Roll, Coat, and Space
Once your dough is chilled and manageable, roll it into 1 to 1 ½ inch balls. Don’t be shy about coating them generously in powdered sugar – this is what gives you those iconic crinkles. Place your dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart so they don’t merge during baking.
Step 3: Bake and Shape
Bake your cookies in a preheated 350°F oven for 7-9 minutes. They’ll look a little soft and a bit underdone in the center, and that’s perfect! You don’t want to overbake because they can dry out easily. Once out of the oven, I like to gently use a cookie cutter or biscuit cutter to help shape the cookies into neat circles. This step is optional but gives a nice uniform look. Just be gentle so you don’t disturb too much of the powdered sugar.
Step 4: The Chocolate Kiss Finale
While your cookies are still warm, press a chocolate kiss firmly but gently into the center of each cookie. Let them cool for 3-5 minutes before transferring to a wire rack to finish cooling completely. This way, the kiss softens slightly and melds perfectly with the cookie.
Pro Tips for Making Chocolate Kiss Crinkle Cookies Recipe
- Chill the dough: Don’t skip this! It makes the dough easier to roll and prevents the cookies from spreading too much in the oven.
- Watch the timing: Bake on the lower end of the time range if your oven runs hot – slightly underbaked cookies yield that decadent fudgy texture I adore.
- Powdered sugar coating: Be generous when rolling the balls; this creates the signature crackled look and adds a touch of sweetness around each cookie.
- Press kisses while warm: This helps the chocolate mold gently into the cookie without cracking or sinking too much.
How to Serve Chocolate Kiss Crinkle Cookies Recipe
Garnishes
I usually keep these cookies simple, but if you want to get fancy, a small dusting of cocoa powder or a drizzle of melted white chocolate over the top looks stunning. Sometimes I’ll add a tiny sprinkle of sea salt over the chocolate kiss to balance the sweetness – it’s a game changer!
Side Dishes
These cookies pair beautifully with a cold glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for a cozy dessert platter. At holiday gatherings, I often set them alongside peppermint bark and spiced nuts for a festive treat table.
Creative Ways to Present
For special occasions, I like arranging the cookies in a circle on a pretty platter with a bowl of flavored whipped cream in the middle for dipping. Wrapping a few in cellophane tied with a ribbon also makes for adorable homemade gifts that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
These cookies keep well stored at room temperature in an airtight container for about 3-4 days. I recommend layering parchment paper between them if you’re stacking to avoid any stickiness—to be honest though, they rarely last that long in my house!
Freezing
I’ve frozen these cookies successfully for up to 3 months. Just make sure they’re fully cooled and the chocolate kiss is set before placing them in a sealed freezer-safe container, with parchment paper between layers. When you’re ready, let them thaw overnight at room temperature, and they taste just as wonderful as fresh.
Reheating
If you like your cookies a bit warm, I pop them in the microwave for about 10 seconds. Just enough to soften the chocolate a bit without melting the cookie itself. This little trick brings back that fresh-from-the-oven feel instantly.
FAQs
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Can I use homemade brownie batter instead of a boxed mix?
Absolutely! If you prefer homemade brownie batter, just make sure it’s thick enough to roll into balls and holds together well after chilling. The boxed mix is a shortcut, but homemade works just fine and tastes great.
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Why do I need espresso powder in this recipe?
Espresso powder enhances the chocolate flavor without adding a coffee taste. It intensifies the rich notes, making your cookies taste deeper and more decadent. Even a small amount goes a long way!
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How do I prevent the cookies from spreading too much?
Chilling the dough is key—you’ll want it firm but still pliable before rolling. Also, don’t forget to space your dough balls well apart on the baking sheet. Avoid over-melting the butter too, since that can cause spreading.
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Can I make these cookies vegan or dairy-free?
With some tweaks, yes! Substitute the cream cheese with a vegan alternative, use dairy-free butter, and find dairy-free chocolate kisses. Keep in mind texture might vary slightly, so adjust ingredients accordingly for best results.
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What’s the best way to get that perfect crackle on the cookies?
Rolled generously in powdered sugar before baking, the dough cracks as it expands, creating that lovely crinkle effect. Make sure your dough is chilled and not too soft, so the coating holds well.
Final Thoughts
This Chocolate Kiss Crinkle Cookies Recipe holds a special place in my heart because it’s just pure joy baked into a cookie form. From the inviting fudgy texture to the sweet kiss melting at the center, it’s always a hit whether for everyday treats or celebration moments. I hope you’ll enjoy baking these as much as I do – trust me, your kitchen will smell incredible, and your loved ones will be asking for seconds!
Print
Chocolate Kiss Crinkle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 7-9 minutes
- Total Time: 40-50 minutes (including chilling time)
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Blossom Cookies are a fudgy, chewy treat made with dark chocolate brownie mix, enhanced with espresso powder and cream cheese for extra richness. Rolled in powdered sugar and topped with a classic Hershey’s Kiss, they are perfect for any chocolate lover looking for a simple yet decadent homemade cookie.
Ingredients
Cookie Dough
- 1 box brownie mix (18–20 oz), preferably Ghiradelli dark chocolate mix
- ½ cup flour (60 grams)
- 1 oz cream cheese, softened
- 1½ tsp espresso powder
- ½ cup unsalted butter, melted
- 2 large eggs
Coating & Topping
- 1 cup powdered sugar
- 24 Hershey kisses, any flavor
Instructions
- Prepare the Dough: In a mixing bowl, combine the brownie mix, flour, softened cream cheese, espresso powder, melted butter, and eggs. Using an electric mixer, beat all ingredients together until the batter is fully incorporated and smooth. Chill the dough in the refrigerator for 30 minutes to 1 hour to make it easier to handle.
- Form and Coat the Cookies: Once chilled, roll the dough into balls about 1 to 1½ inches in diameter. Roll each ball generously in powdered sugar to coat thoroughly. Arrange the coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 7 to 9 minutes. The cookies should look slightly underbaked in the center and puffed up with set edges—this ensures a fudgy, soft texture.
- Shape the Cookies: Remove the cookies from the oven. If desired, use a biscuit or cookie cutter to gently nudge the cookies into nice, even circles. Be cautious as some powdered sugar may scatter but the crinkled look will remain charming.
- Add the Hershey Kisses and Cool: Press a Hershey kiss gently into the center of each warm cookie. Allow the cookies to cool on the baking sheet for 3-5 minutes to let the kisses set, then transfer them to a wire rack to cool completely before serving.
Notes
- Storage: Store cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze the cookies for up to 3 months in a sealed, freezer-safe container with parchment paper between layers. Ensure cookies are completely cool and the chocolate kiss has solidified before freezing.
- Don’t Overbake: Slightly underbaking is key to achieving a fudgy center. Overbaking will cause the cookies to dry out, so keep a close eye on them during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
