These super-simple crinkle chocolate blossom cookies are made from an easy box of brownie mix—one bowl, about 10 minutes to prep, and all the rich fudgy brownie flavor. They bake up like brownie bites rolled in powdered sugar, with a chocolate kiss gently pressed into the center for the perfect holiday (or anytime) cookie.
I recently used a brownie mix to create three different cookie variations. These chocolate blossom cookies are a playful take on the classic peanut butter blossom—essentially a fudgy brownie cookie rolled in powdered sugar and topped with a chocolate kiss. They’re fast, crowd-pleasing, and easy to customize.
Why We Love These Chocolate Blossom Cookies
These cookies are a perfect shortcut when you want an impressive treat without a lot of fuss. With a single box of brownie mix you get a fudgy, chocolate-forward cookie that’s addictive and easy to share.
Highlights:
- Festive and fun to make
- Customizable by changing the Kiss or candy center
- Quick and easy to prep
- Kid-friendly—great for baking with little helpers
- Freezer-friendly for make-ahead gifting
- Everyone loves them—kids and grown-ups alike
These are ideal for a cookie exchange at the holidays but really work any time you crave something chocolatey and simple to bake.
Ingredient Notes
The full ingredient list with exact amounts appears in the recipe card below. Key notes:
- Hershey Kisses can be swapped for any flavor you like—peppermint or candy-cane kisses are great for a minty version, while classic milk chocolate keeps things timeless.
- I used Ghirardelli dark-chocolate brownie mix for the photos (20 oz. package). Other quality mixes will work, but I found the Ghirardelli mix gives an especially rich texture and flavor.
- Espresso powder is the secret boost that deepens the chocolate flavor—don’t skip it if you can.
Ways To Vary This Recipe
- Change the Hershey Kisses—try dark chocolate, hugs, snickerdoodle, or seasonal flavors.
- Swap in mini Reese’s cups or Rolos for a different center.
- For a festive look, roll the dough balls in sprinkles instead of powdered sugar (note: they won’t crackle the same way).
- Add a touch of peppermint extract to the dough for a mint-chocolate twist.
Step-By-Step Instructions
Step 1: Combine the brownie mix, flour, melted butter, espresso powder, eggs, and cream cheese in a mixing bowl.
Step 2: Beat with an electric mixer until smooth and fully combined. Chill the dough for 30 minutes to 1 hour to make it easier to work with.
Step 3: Roll chilled dough into 1 to 1½-inch balls, then roll each ball generously in powdered sugar so they’re well coated.
Step 4: Place the coated dough balls on a parchment-lined baking sheet about 2 inches apart. Bake in a preheated 350°F oven for 7–9 minutes. They may seem slightly underdone in the center—that’s okay; you want a fudgy interior.
Step 5: Remove the pan from the oven. If you’d like neater circles, you can gently press a biscuit or cookie cutter around each cookie to even them up—some powdered sugar may scatter, but the crinkle look remains.
Step 6: Gently press a Hershey kiss into the center of each cookie. Let the cookies cool on the sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
Let the kisses set: If you want the kisses to keep their shape, resist moving the cookies until the chocolate has solidified. I often let them cool several hours before handling for best results.
Chill the dough: Chilling for at least 30 minutes makes the dough easier to roll and helps maintain cookie shape while baking.
Avoid overbaking: These dry out if overbaked. Aim for a slightly underbaked, fudgy center for the best texture.
Storage
Store cooled cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze cookies (after the chocolate has set) in a sealed freezer-safe container for up to 3 months. Place parchment between layers to prevent sticking.
Chocolate Blossom Cookies
Ingredients
- 1 box brownie mix (18–20 oz.)
- ½ cup flour (about 60 g)
- 1 oz. cream cheese, softened
- 1½ tsp espresso powder
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup powdered sugar (for rolling)
- 24 Hershey Kisses (any flavor)
Instructions
-
Add the brownie mix, flour, melted butter, espresso powder, eggs, and softened cream cheese to a mixing bowl. Beat with an electric mixer until smooth and fully combined. Chill the dough for 30 minutes to 1 hour.
-
Roll chilled dough into 1 to 1½-inch balls and coat each ball generously in powdered sugar. Place on parchment-lined baking sheets about 2 inches apart.
-
Bake at 350°F for 7–9 minutes. Cookies should be slightly soft in the center when removed; they’ll set as they cool.
-
Optionally use a biscuit cutter to gently round any uneven cookies while still warm. Press a chocolate kiss into the center of each cookie. Let cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough: At least 30 minutes is recommended to make rolling easier and to improve texture.
Don’t overbake: Slightly underbaked cookies keep a fudgy center that’s irresistible.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.