If you’re a fan of peanut butter blossoms, prepare to fall in love with this indulgent twist. By swapping out peanut butter for cookie butter, these cookies take on a rich, spiced flavor with notes of cinnamon and caramel. And the best part? A luscious dollop of cookie butter beneath the classic Hershey’s Kiss makes these blossoms irresistible! I originally came up for the idea of the dollop of cookie butter in the center because I wanted people to be able to tell these were different than normal peanut butter blossoms. Well now I’m convinced I have to do a dollop on every cookie I make that bite with the Hershey kiss and soft cookie was so good!
Why You’ll Love This Recipe
Cookie butter blossoms are soft, chewy, and bursting with flavor. They’re perfect for holiday gatherings, cookie swaps, or just treating yourself to something extra special. Best of all, they’re easy to make and bring a fresh spin to a nostalgic favorite.
Recipe Tips
- Choose the Right Cookie Butter: I recommend using Biscoff Cookie Butter for its smooth texture and warm spiced flavor. You can also use crunchy cookie butter for added texture.
- Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 10 minutes on the dot and then remove from the oven and let them cool on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. If you prefer a crispier cookie, feel free to bake for 12-13 minutes. They’re still delicious, but I’m a sucker for a soft & chewy cookie 🙂
- Corn starch: Corn starch gives the cookies that chewy texture (along with baking for the correct time) and makes them soft on the inside. If you aren’t able to use corn starch I have had people substitute arrow root. I’ve never tried it but I heard it works well!
- Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the medium size which is about 2 teaspoons of dough per dough ball. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
- Baking sheet: For all of my cookie recipes you I suggest you use a cookie sheet. You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
- Hershey’s Kiss Options: While the classic milk chocolate Kiss is perfect, feel free to experiment with dark chocolate or even the caramel-filled variety for extra decadence.
Storage Tips
- Room Temperature: Store your cookie butter blossoms in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help keep the cookies soft.
- Freezing Dough: You can freeze the dough balls before baking for up to 3 months. Just thaw slightly, roll in sugar, and bake as directed.
- Freezing Baked Cookies: Freeze baked cookies (without the Kiss) for up to 2 months. When ready to enjoy, thaw at room temperature, add the dollop of cookie butter, and press a Hershey’s Kiss on top.
Perfectly round cookies every time!
This trick is totally optional but I use it anytime I bake cookies to ensure they are perfectly round every time! This works especially with these cookies since they tend to spread. As soon as the cookies come out of the oven and while they are still hot use a large round cookie cutter, or something else round and larger than the cookies (I’ve used a glass or bowl before). Place it overtop of the cookie and move it around in a circular motion for 3-5 seconds, gently bouncing the cookie around inside. This will round the edges of the cookie out giving that perfectly circular shape. This will make your cookies pretty and uniform!
Why This Recipe Works
The substitution of cookie butter for peanut butter not only gives these cookies a rich and unique flavor but also keeps the dough soft and chewy. Adding cookie butter to the warm cookie creates an extra layer of creaminess that complements the Hershey’s Kiss perfectly.
If you’re looking for a way to elevate your holiday cookie platter, these cookie butter blossoms are a guaranteed hit. Let me know if you give them a try!
Cookie Butter Blossoms
Ingredients
- 1 cup unsalted butter room temperature
- 2 cups cookie butter
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs room temperature
- ¼ cup whole milk room temperature
- 2 tsp vanilla extract
- 3 ½ cups all-purpose flour
- 2 tsp corn starch
- 2 tsp baking soda
- ¾ tsp kosher salt
- 2 9 oz bags of Hershey Kisses
- ½ cup granulated sugar for rolling
- extra cookie butter to dollop on top optional, about ½ cup
Instructions
- In the bowl of a stand mixer or using an electric mixer, cream together butter, cookie butter, granulated sugar, light brown sugar and vanilla extract until smooth. Add the eggs and milk beat on medium low until well blended. Gradually add flour, cornstarch, baking soda, and salt until incorporated.
- Preheat oven to 350 degrees. Spray or line a cookie sheet with parchment paper and set aside. Scoop the dough into 48 even dough balls, about 2 tablespoons of dough per ball.
- Roll the cookie dough balls in the remaining granulated sugar and place 2 inches apart on the prepared baking sheet. Depending on the size of your cookie sheet, you can bake up to 12 at a time. Bake until very light brown and puffed, 10-12 minutes.
- Remove sheet from oven and immediately reshape into a perfect circle (see notes on the page under recipe tips. it’s optional but makes the cookies perfectly circular and uniform!) Then take a tablespoon or spoon and press the rounded part gently into the center of the warm cookie. Add about 1 teaspoon of cookie butter to that well, then press in 1 Hershey kiss in the center. Allow to cool on the pan for 3-4 minutes before transferring to a cookie rack to cool completely. Store in an airtight container.