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”.

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Agreed.  :)

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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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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!