Biscoff Blossoms (Kiss Cookies)
Ingredients
The cookie dough
-
½
cup
butter, room temperature
-
¾
cup
creamy Biscoff spread
-
⅓
cup
brown sugar
-
⅓
cup
sugar
-
1
large
egg
-
1
tsp
vanilla extract
-
2
cups
all-purpose flour (or white whole-wheat)
-
1
tsp
baking soda
-
½
tsp
salt
For topping
-
48
pieces
Hershey’s kisses, unwrapped
-
⅔
cup
sugar, for rolling the cookie dough
Instructions
- Preheat the oven to 375°F and prepare a baking pan with parchment paper or cooking spray.
- In a stand mixer, beat together the butter, Biscoff spread, brown sugar, and sugar until light and creamy.
- Add the egg and vanilla, mixing until combined.
- Incorporate the flour, baking soda, and salt until just combined.
- Roll the dough into even tablespoon-sized balls and coat each in sugar.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for about 10 minutes until the cookies crack on the surface and the bottoms are lightly browned.
- Immediately press a Hershey's kiss into the center of each cookie after removing from the oven.
- Allow the cookies to cool on a wire rack.
Nutrition Facts (estimated)
Servings
42-48 cookies
Calories
120
Total fat
5g
Total carbohydrates
18g
Total protein
1g
Sodium
100mg
Cholesterol
20mg
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