Biscoff Blossoms (Kiss Cookies)

So I’m pretty sure that anytime a peanut butter recipe craving hits lately, my new reaction is to immediately ask — I wonder if that would work with Biscoff?  :)

Admittedly, most of that is an excuse to pick up another jar of Biscoff deliciousness on my next grocery store run.  But so far, every recipe substitution I’ve tried has been a smashing success!  So hey, I’ll roll with it!

My most recent experiment was to try making classic “blossoms”, or “kiss cookies”, using Biscoff spread in place of peanut butter.  I decided to make these on an extra social week, taking them along to multiple outings with friends and neighbors, so that the entire batch wouldn’t sit in my loft with me for too long.  Admittedly, I was a little nervous about what everyone would think about switching up such a classic recipe.  But the reviews were unanimous — everyone loved them.  Like, asked-for-seconds-and-thirds-loved-them, and then asked for the recipe, and told me that they “hope they have those in heaven”.

Agreed.  :)

Biscoff Blossoms (Kiss Cookies)

Classic Hershey kiss "blossom"cookies are given a fun twist with Biscoff spread!

Ingredients:

1/2 cup (1 stick) butter, room temperature
3/4 cup creamy Biscoff spread
1/3 cup brown sugar
1/3 cup sugar
1 large egg
1 tsp. vanilla extract
2 cups all-purpose (or white whole-wheat) flour
1 tsp. baking soda
1/2 tsp. salt
48 Hershey’s kisses, unwrapped
About 2/3 cup sugar, for rolling the cookie dough

Directions:

Preheat oven to 375 degrees F. Line a baking pan with parchment paper or mist with cooking spray.

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, Biscoff spread, 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) tablespoon-fulls into small balls. 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 Hershey’s 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 air tight container at room temperature for up to 7 days.

Adapted from [Completely Delicious|http://www.completelydelicious.com/2012/01/peanut-butter-blossoms.html]

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Comments

  1. Katrina @ Warm Vanilla Sugar — September 27, 2012 @ 5:41 am (#)

    I am definitely making these asap. Awesome.

  2. The Spatularettes — September 27, 2012 @ 6:45 am (#)

    My roommate has terrible peanut allergies and has never had the pleasure of eating peanut butter blossoms (a Christmas staple in my family.) I can’t WAIT to make these for her!

  3. Tara @ Chip Chip Hooray — September 27, 2012 @ 7:43 am (#)

    I love any excuse for buying more Biscoff!! :)

  4. Cassie — September 27, 2012 @ 9:03 am (#)

    Perfection! You know how I feel about Biscoff! :)

  5. Sommer@ASpicyPerspective — September 27, 2012 @ 12:52 pm (#)

    I ask myself the same question and the answer is always YES! :)

  6. Kitchen Mommy — September 27, 2012 @ 1:17 pm (#)

    I’ve stared at Biscoff the last two times I’ve been grocery shopping. Maybe it’s time to actually buy a jar!

  7. Kathryn — September 27, 2012 @ 1:35 pm (#)

    I’m not surprised these were so popular, they look really lovely.

    • Lynea — December 5, 2013 @ 12:32 pm (#)

      I came here because I had googled the name of this recipe after seeing it done in a slightly different version: a tiny bit of red food coloring to make these babies pink, and then add white and pink nonpareils to some of them for variety, and the “Kiss” is the white, milk chocolate swirl ones, for extra, visual panache.

  8. Laura (Tutti Dolci) — September 27, 2012 @ 2:07 pm (#)

    These blossoms look like absolute heaven, Ali!!

  9. Rachel @ Baked by Rachel — September 27, 2012 @ 3:20 pm (#)

    I love this SO SO much. Now I just need to check and see if Kisses are nut free…

  10. Tina {My Life as a Mrs} — September 27, 2012 @ 4:56 pm (#)

    I’m pretty sure Biscoff makes the world go round… ;) These look AMAZING…

  11. Rylee — September 27, 2012 @ 8:16 pm (#)

    I absolutely love Biscoff. Last weekend, i flew Delta, and I had to ASK for cookies, and the man glared at me. Come on!!! I need to go buy a jar! :)

  12. icakepops — September 27, 2012 @ 8:17 pm (#)

    They look so pretty and tempting to try! Great job!

  13. Ramya — September 27, 2012 @ 11:33 pm (#)

    I have so many kisses at home…perfect recipe plus bonus get to have my fav biscoff taste too..

  14. Mandy — September 27, 2012 @ 11:41 pm (#)

    I can’t wait to try these! I might have to buy a jar of Biscoff this weekend and make it happen…

  15. Chung-Ah | Damn Delicious — September 28, 2012 @ 12:13 am (#)

    You had me at biscoff!

  16. sally @ sallys baking addiction — September 28, 2012 @ 8:18 am (#)

    Ali! I tried to comment on these cookies yesterday but my computer was giving me a hard time. I wanted to tell you how PERFECT these cookies look. Literally perfect. Your food is always so stunning. I can tell you work hard! And the photo compositions,m you nail it every time.

    The cookies… so clever to switch out pb for biscoff! a perfect pairing with the chocolate kisses. pinning these. i love them. :)

  17. Cookie and Kate — September 28, 2012 @ 11:40 am (#)

    Goodness! I could eat a whole plate of these. I just tasted Biscoff for the first time since I found it at Trader Joe’s.

  18. Lisa @ Snappy Gourmet — September 28, 2012 @ 12:38 pm (#)

    Love that you added Biscoff to these! So great meeting you! Wish we had more time to chat!

  19. Erin @ Texanerin Baking — September 28, 2012 @ 2:00 pm (#)

    Love that you can use whole wheat in these. :) They look SO good!

  20. Stephanie @ Eat. Drink. Love. — September 28, 2012 @ 8:42 pm (#)

    Ohhh, I love this idea of using Biscoff!!

  21. Jennifer @ Mother Thyme — September 29, 2012 @ 7:49 pm (#)

    Brilliant! I love Biscoff and would a creative way to use it in a blossom!

  22. Wendi — September 29, 2012 @ 8:06 pm (#)

    These sounds good, thank you! You know what? In Europe, which is where I first tried Biscoff cookies, they are called “Lotus” cookies. So your cookie recipe could also be called “lotus blossoms”.

  23. Tasha @ ThatsSoYummy — September 30, 2012 @ 3:54 pm (#)

    These look fantastic :-)

  24. kelley — October 2, 2012 @ 8:39 am (#)

    I’m having a tough time jumping on the Biscoff train. I don’t love it……BUT I am a sucker for the ol’ kiss blossom cookies and your gorgeous photos are making me rethink things! Gorgeous!!

  25. Jen @ My Kitchen Addiction — October 2, 2012 @ 8:06 pm (#)

    I think I may be the only person left in the blogging world who has never tried Biscoff spread! I have never seen it around here, so I think I need to order some just so I’m not left out. And, of course, so I can make some of these cookies. Yum :)

    • Lynea — December 5, 2013 @ 12:27 pm (#)

      Biscoff is pretty funny because it seems to hide in plain sight in the peanut butter sections of the more common type supermarket chains. If it’s a specialty market, you are less likely to find it, but go rather to a Wal-Mart superstore, and you will find it there.

  26. Ronda — November 6, 2012 @ 1:54 pm (#)

    So I made these a little while ago and all I have to say is these cookies are on my mom’s, sister’s, and my Christmas cookie exchange list. They are so good, you my dear are a genius.

  27. Karn — December 23, 2012 @ 6:20 pm (#)

    Made these cookies this evening, I’m not much of a cook or baker so this wasn’t fool-proof for me. Not a complaint, just a comment.
    Don’t have a stand mixer and maybe mixed a tad longer than ‘just combined’ as the dough came out on the dry side, wanted to crumble when I tried to roll it into balls. I was careful in measuring all ingredients exactly so don’t think I over-did any one ingredient that would contribute to dryness (flour, for example).
    The timing and temp given for baking looks to be dead-on, my oven runs a bit hot so I have to adjust there as well.
    All in all, made with Biscoff, even at it’s worst these cookies are pretty darn delicious!!! :- D

  28. Lissa — January 12, 2013 @ 6:06 pm (#)

    These are SO good! I’m a mom of a peanut-allergic son, and these were fantastic! We do not miss the peanut butter kind at all (and I’m a former peanut butter addict), and now my son is able to eat the cookies with the Hershey Kiss in them! Thank you :)

  29. Elizabeth — November 11, 2013 @ 1:57 pm (#)

    I’m so excited to find this recipe…I love Biscoff spread; will add this recipe to my collection. Can’t wait to try it..

  30. Lynea — December 5, 2013 @ 12:24 pm (#)

    The hardest thing about this recipe is not eating all the Biscoff.

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