Classic Hershey kiss “blossom”cookies are given a fun twist with Biscoff spread!
- 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
- 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
I am definitely making these asap. Awesome.
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!
I love any excuse for buying more Biscoff!! :)
OMG!!! I want to make this soon!!
Perfection! You know how I feel about Biscoff! :)
I ask myself the same question and the answer is always YES! :)
I’ve stared at Biscoff the last two times I’ve been grocery shopping. Maybe it’s time to actually buy a jar!
I’m not surprised these were so popular, they look really lovely.
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.
These blossoms look like absolute heaven, Ali!!
I love this SO SO much. Now I just need to check and see if Kisses are nut free…
I’m pretty sure Biscoff makes the world go round… ;) These look AMAZING…
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! :)
They look so pretty and tempting to try! Great job!
I have so many kisses at home…perfect recipe plus bonus get to have my fav biscoff taste too..
I can’t wait to try these! I might have to buy a jar of Biscoff this weekend and make it happen…
You had me at biscoff!
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. :)
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.
Love that you added Biscoff to these! So great meeting you! Wish we had more time to chat!
Love that you can use whole wheat in these. :) They look SO good!
Ohhh, I love this idea of using Biscoff!!
Brilliant! I love Biscoff and would a creative way to use it in a blossom!
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”.
These look fantastic :-)
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!!
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 :)
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.
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.
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
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 :)
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..
The hardest thing about this recipe is not eating all the Biscoff.
Hello! Could I make these using regular whole wheat flour or would it be too dense and dry?
Hi there! We haven’t tried these with whole wheat flour, but if you want to experiment with it, we’d advise using a mixture of ap and whole wheat (we like the white whole wheat pastry flour for baking). If you try it, let us know how they turn out! :)
Delicious. So easy to make and they came out better than when they’re made with peanut butter.
My son has a peanut allergy, and we’ve been making these now for years! They are our favorite Christmas cookie and we’d never go back to peanut butter even if it were an option!
Thanks for the easy peasy recipe! Rather than Biscoff spread I used Nutella. ?
These were such a hit at my family party! Thank you for the recipe! I love cookie butter so I punched up the taste by drizzling some over the top. Yum!
Great cookies but they were a little dry/crisp, especially after the first day. I’m going to reduce the temp to 350 and probably reduce the time to 8-9 minutes.