Pumpkin Cookie Butter Kisses
You know those famous cookies called Peanut Butter Blossoms? The ones you’re guaranteed to find at every holiday cookie exchange, peanut butter cookies with a Hershey’s kiss inside? These are a nice riff on those, but even more delicious. Instead of peanut butter I used “cookie butter” and instead of the standard Hershey’s kiss I used their seasonal Pumpkin Spice kiss. Then I coated them in cinnamon sugar for an extra hit of flavor.
- 1/2 cup unsalted butter, room temperature
- 3/4 cup creamy Biscoff spread (I used Trader Joe's Cookie Butter)
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 48 Hershey’s Pumpkin Spice kisses, unwrapped
- 2/3 cup cinnamon sugar, for rolling the cookie dough
Adapted from sugarmamacooks.com
Preheat oven to 375 degrees F. Line a baking pan with silpat or parchment.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, Biscoff/Cookie Butter, brown sugar and sugar. Beat together on medium high speed until light and creamy, about 3-4 minutes, scraping down the bowl as necessary. Add the egg and vanilla and mix until combined. Add the flour, baking soda, and salt and mix until just combined.
Roll dough by even (not rounded) tablespoonful into small balls. (I made my dough balls too big - see how the cookie in the pic is much bigger than the kiss? You don't want that.) Roll each ball in sugar until it is coated completely. Place on the prepared sheet pan about 2 inches apart. You may need to bake in multiple batches.)
Bake until cookies are beginning to crack on the surface and the bottoms just begin to brown, about 10 minutes. Immediately after removing cookies from the oven, place a pumpkin kiss in the center of each cookie, pressing it down gently. After a few minutes, transfer cookies to a wire rack to cool.
Store cookies in an airtight container at room temperature for up to 7 days.