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
Scale
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
