Cookie Butter Blossoms
A decadent twist on the classic peanut butter blossom! These soft, chewy cookies are made with cookie butter instead of peanut butter and topped with a dollop of cookie butter and a Hershey's Kiss. Perfect for holiday baking or any time you want a sweet treat with warm, spiced flavors.
Servings: 48 cookies
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.