Description
Indulge in these decadent Chocolate Blossom Cookies made with a rich dark chocolate brownie mix, espresso powder, and a hint of cream cheese for extra moistness. Coated in powdered sugar and topped with a delicious Hershey’s Kiss, these fudgy cookies are perfect for any chocolate lover and come together quickly for an impressive treat.
Ingredients
Scale
Dry Ingredients
- 1 box brownie mix (18-20 oz), I used Ghirardelli dark chocolate mix
- ½ cup flour (60 grams)
- 1 ½ tsp espresso powder
- 1 cup powdered sugar
Wet Ingredients
- 1 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 2 large eggs
Topping
- 24 Hershey kisses, any flavor
Instructions
- Prepare the Batter: In a mixing bowl, combine the brownie mix, flour, melted butter, espresso powder, eggs, and softened cream cheese. Using an electric mixer, beat the ingredients until fully incorporated and the batter is smooth. Chill the mixture in the refrigerator for 30 minutes to 1 hour to make it easier to handle.
- Shape the Cookies: After chilling, roll the dough into balls about 1 to 1 ½ inches in diameter. Roll each ball generously in powdered sugar to coat completely. Place the coated balls onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 7 to 9 minutes. The centers may look slightly wet and the cookies will puff up and set around the edges when done—be careful not to overbake as they dry out quickly.
- Shape and Shape Adjustment: Remove from the oven and, if desired, use a biscuit or cookie cutter to gently reshape the cookies into even circles. This can be a bit tricky as the powdered sugar may scatter, but it will still provide the classic crinkled look.
- Add the Chocolate Kiss: While the cookies are still warm, gently press a Hershey’s Kiss into the center of each cookie. Let the cookies cool on the baking sheet for 3-5 minutes to allow the chocolates to set.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Storage: Store these chocolate blossom cookies at room temperature in an airtight container for 3-4 days. For longer storage, freeze them in a sealed freezer-safe container for up to 3 months. Ensure the cookies are fully cooled and the chocolate kiss is set before freezing. Place parchment paper between layers to prevent sticking.
- Don’t Overbake: These cookies dry out easily, so it’s better to slightly underbake them. They will have a fudgy, slightly soft center that is irresistibly delicious!
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
