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Biscoff Blossoms (Kiss Cookies)
Classic Hershey kiss “blossom”cookies are given a fun twist with Biscoff spread!
👥 42 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 375 degrees F. Line a baking pan with parchment paper or mist with cooking spray.
2
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.
large egg1
3
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.)
4
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.
5
Store cookies in an air tight container at room temperature for up to 7 days.
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