Pumpkin Cookie Butter Kisses

You know those famous cookies called Peanut Butter Blossoms? The ones you’re guaranteed to find at every holiday cookie exchange — peanut butter cookies with a Hershey’s kiss inside? These are a nice riff on those, but even more delicious. Instead of peanut butter I used “cookie butter” and instead of the standard Hershey’s kiss I used their seasonal Pumpkin Spice kiss. Then I coated them in cinnamon sugar for an extra hit of flavor.

I think these are yummier than the original peanut butter version. I may have inhaled them for breakfast.

You can buy Cookie Butter at Trader Joe’s. The brand name for it in other stores is Biscoff spread, and it’s a spiced cookie spread that’s usually found near the peanut butter in your grocery store. It is so darn good I dare you to not spoon it right out of the jar. I found the Pumpkin Spice kisses at Target and Walmart.

Pumpkin Cookie Butter Kisses

Pumpkin Cookie Butter Kisses


1/2 cup unsalted butter, room temperature

3/4 cup creamy Biscoff spread (I used Trader Joe's Cookie Butter)

1/3 cup brown sugar

1/3 cup sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

48 Hershey’s kisses, unwrapped

About 2/3 cup cinnamon sugar, for rolling the cookie dough


Preheat oven to 375 degrees F. Line a baking pan with silpat or parchment.

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, Biscoff/Cookie Butter, 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. (I made my dough balls too big - see how the cookie in the pic is much bigger than the kiss? You don't want that.) 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 pumpkin 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.

Makes about 48 cookies.

Adapted from gimemesomeoven


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