These thick, chewy cookies start with a brownie mix and end with a fudgy Bailey's spiked center & are topped with a classic Hershey's Kiss...
As a food blogger, I am occasionally faced with the dilemma of being stumped on a name for a delicious recipe I have created to share with you all.
About 95% of the time, the absolutely perfect name for a recipe comes to me before I have even finished researching and writing the actual recipe.
This was not the case with these Bailey's Irish Kiss Brownie Thumbprints.
I mean they are cookies, but they are made with a brownie mix.
At first, I thought maybe I could name them brookies, but after chatting with a few food blogger friends it seems that the consensus is that a "brookie" is a cookie/brownie hybrid with two distinct components.
I briefly entertained calling them crownies... for like two seconds. But that didn't sound right at all.
Not only are these cookies made from a brownie mix, but they also happen to be thumbprints.
I was stumped.
Until I sat down to start editing the photos for this post, and then it dawned on me!
These cookies are brownie thumbprints!
Thumbprints filled with a Bailey's Irish Cream spiked fudgy center & topped with a classic chocolate Hershey's Kiss!
These Bailey's Irish Kiss Brownie Thumbprints are perfection, my friends.
My husband and son happened to find them in the kitchen before I could tell them about my newest creation and came into the living room wide eyed, mouths agape filled with brownie cookie & Irish cream fudginess...
"What are THESE??"
Enough said, folks. ;)
Bailey's Irish Kiss Brownie Thumbprints
Prep Time: 1 hour, 10 min
Cook Time: 9-11 minutes
Ingredients (24-26 thumbprints)
- 1 family size (18.2 oz) box of dark chocolate brownie mix
- 1/2 cup flour
- 1 egg
- 3/4 cup butter, melted
- 2/3 cup milk
- 4 tbsp Bailey's Irish Cream, divided
- 7 oz of vanilla candy melts
- 24-26 Hershey's milk chocolate kisses, unwrapped
In a large bowl, whisk together the brownie mix and flour. Add in the egg, melted butter, milk, & 2 tbsp of the Bailey's and mix until well combined.
Cover the bowl with plastic wrap and let it chill in the fridge for at least one hour.
After your dough has chilled, preheat your oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat. Set aside.
Roll your chilled dough into about 1 1/2 tbsp balls. Place them at least an inch and a half apart onto the prepared baking sheet.
Bake for 9-11 minutes or until almost set.
Remove from oven & let cool on the baking sheet for 1 minute. Then while the cookies are still warm and the centers are soft, press the back of a small spoon into the middle of the cookie creating an indentation or "thumbprint". Transfer the cookies to a wire rack and allow to cool completely.
Unwrap all 24-26 of the chocolate kisses and set aside. You will need to have 1 kiss per cookie, so be sure to unwrap enough.
Once cooled, melt the vanilla candy melts according to the package instructions. When melted, quickly whisk in the remaining 2 tbsp of Bailey's. The mixture will seize up slightly and get thick in consistency- that is okay. It should turn to a more fudgy consistency.
Roll the fudgy mixture into 24-26 1 1/2 tsp balls.
Press each fudgy Bailey's ball flat into the "thumbprint" in each cookie and immediately press a Hershey's kiss in the center of the flattened fudge ball. Continue this for each cookie.
Store in an airtight container for up to 5 days.
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These cookies have just a slight hint of Bailey's Irish Cream in the cookie itself and then in the fudgy centers. And there is definitely not enough Bailey's in the fudge mixture to worry yourself over. You could of course leave the Irish cream out all together if desired, but they wouldn't really be Bailey's or Irish then. They would just be Kiss Brownie Thumbprints... not quite as fun of a name. ;)
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