Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Kahlúa Crinkle Cookies with White Chocolate Kisses
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- Level: Easy
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: about 28 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 147
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 78 mg
A Kahlúa-spiked crinkle cookie takes the classic favorite to an indulgent new level, infusing its rich, cocoa-deep dough with notes of coffee from the iconic liqueur. As they bake, the cookies form their signature crackled shell—lightly crisp and dusted in powdered sugar and cocoa powder for a geode-inspired exterior —while the centers stay irresistibly soft and fudgy. Adding the final touch of a white chocolate kiss brings the extra level of indulgence, combining a chocolate crinkle cookie with a chocolate kiss cookie. Each bite delivers a luxurious blend of triple chocolate and subtle boozy warmth, creating a grown-up twist on a nostalgic treat that feels both comforting and sophisticated.
- Level: Easy
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: about 28 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 147
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 78 mg
Ingredients
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Directions
- Sift together the flour, 1/3 cup cocoa powder, the espresso powder, baking powder, salt and the baking soda through a fine-mesh sieve into a large bowl; whisk until combined. Microwave the chocolate and butter together in a microwave-safe medium bowl, stirring every 30 seconds, until fully melted. Set aside to cool slightly.
- Beat the brown sugar and eggs in a large bowl with a mixer on medium-low speed until smooth. Beat in the Kahlúa, then beat in the melted chocolate mixture until smooth. Reduce the mixer speed to low and beat in the flour mixture until no dry spots remain and the dough is just combined (it’s OK if the dough looks loose). Stir the dough again using a rubber spatula, scraping down the sides and bottom of the bowl. Cover with plastic wrap and refrigerate until the dough has firmed up and is very cold, at least 2 hours or up to overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper. Put the confectioners’ sugar in a medium bowl and the remaining 1/4 cup cocoa powder in another bowl.
- Roll heaping tablespoonfuls of the dough into balls. Toss each dough ball in the confectioners’ sugar until it’s completely coated. Next, toss in the cocoa powder to lightly coat; shake off any excess so there’s a thin layer of cocoa powder. (You should still be able to see the confectioners’ sugar layer).
- Arrange the dough balls 2 inches apart on the prepared baking sheets. Bake 2 pans at a time, switching the pans halfway through, until the cookies spread and the edges are set but the center is still fudgy, about 10 minutes. Remove from the oven and immediately press 1 unwrapped Hershey’s Hugs chocolate in the center of each. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
