This post first appeared on Noshing With The Nolands where I am a contributor.
Snickerdoodle Hershey Kiss Cookies are a fun twist on peanut butter blossoms. They’re rolled in cinnamon sugar and topped with a Hershey Kiss!
SNICKERDOODLE HERSHEY KISS COOKIE RECIPE
Around this time of year I start to crave fresh baked desserts. From holiday cookies, to brownies, to edible cookie dough, I just want them all!
I’m not usually big into baking because I prefer savory foods, but sometimes I just can’t help myself and my sweet tooth just takes over.
When I first started thinking about this recipe, I had peanut butter kiss cookies in the back of my mind but they’ve been done a million times and I wanted to do something a little different. Plus, I don’t really like peanut butter all that much. Weird, I know.
I do like the peanut butter blossom cookies a lot but I also didn’t want to have extra peanut butter laying around that I knew I wasn’t going to use.
So, here we are with Snickerdoodle Hershey Kiss Cookies. They’re different, untraditional, and flippin’ amazing! They were also SO much fun to photograph. It really makes me want to bake more!
I loved creating this Snickerdoodle Hershey Kiss Cookie recipe so much, I decided I’m going to do a series of desserts. Seriously, I have some killer dessert recipes in the pipeline!
So as I write this, we are just getting into the holiday season and that always makes me want to cozy up on the couch with hot chocolate while I have cookies baking in the oven. There’s something about the cold weather that makes me want to bake!
HOW TO MAKE SNICKERDOODLE HERSHEY KISS COOKIES
I’m completely head over heels in love and obsessed with these cookies. They’re fun twist on a classic holiday cookie recipe and pretty much just the best thing ever.
This recipe is based off the classic peanut butter blossom cookie, sans peanut butter.
So instead of peanut butter, we’re using chocolate almond butter. If you’ve never had chocolate almond butter before, you’re in for a real treat!
Especially if you don’t like peanut butter or are allergic to tree nuts, almond butter is a wonderful alternative. I couldn’t stop eating it out of the jar while I was making these cookies!
All of the ingredients for this fantastic cookie recipe are pantry staples, so you can whip up a batch any time! Snow days are my favorite time to bake, and I know all the kiddos agree!
To make these Snickerdoodle Hershey Kiss Cookies:
1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
2. Mix the dry ingredients. In a medium sized mixing bowl, sift the flour, baking soda, baking powder, and salt.
3. Combine the wet ingredients. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Then add the vanilla and egg, and blend for 1-2 minutes. Slowly begin mixing in the dry ingredients about 1/2 cup at a time. Cover and chill the dough for 15-30 minutes. Preheat your oven to 350 F while the dough chills.
4. Form the cookie dough into balls. Using a 1.5 tbsp cookie scoop, form balls and roll in cinnamon sugar until covered. Evenly place the cookie dough balls on a cookie sheet (mine held 8), and bake for 10 minutes.
5. Let the cookies cool and then place the chocolate kisses on top and gently press them into the center of the warm cookie.
DO YOU HAVE TO CHILL THE COOKIE DOUGH?
Not necessarily, but the longer you chill the dough, the less the cookies will spread. Even just chilling the dough for 30 minutes will yield a thicker cookie. I like mine thiiiccc.
I use that time to start cleaning up the kitchen or catch up on my Netflix binging. Preheating your oven during this time is a good idea!
HELPFUL RECIPE TIPS
- Experiment with different Hershey Kiss flavors. Milk chocolate Hershey Kisses are pretty standard in this recipe. You can also try dark chocolate, peppermint, caramel-filled, or any of the other flavored hershey kisses that peak your interest!
- Make more than you think you need. These cookies will get devoured quickly, plus you can freeze some for later.
- Don’t forget to chill the dough! I only had time to chill mine for 15 minutes this time, but when I let them chill for 30-60 minutes they come out nice and thick.
- Freeze the dough balls. This optional step really helps keep them from spreading.
- Try using other types of nut butters. If you can’t find chocolate almond butter, you can use cashew butter, or regular almond butter instead.
- Watch for the cookies to run light brown around the edges and crack on the tops. If the cookies haven’t cracked on the top yet they are still too soft on the inside.
LOOKING FOR MORE HOLIDAY DESSERT RECIPES?
Check out these awesome holiday dessert recipes from some of my favorite bloggers!
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Snickerdoodle Hershey Kiss Cookies
- 1 cup unsalted butter, softened at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 cups unbleached all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chocolate almond butter*
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1 large egg
- 24 chocolate kisses
- 1/4 cup cinnamon sugar
- Preheat the oven to 350 F and line a cookie sheet with parchment paper.
- In a medium sized mixing bowl, sift the flour, baking soda, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Then add the vanilla and egg, and blend for 1-2 minutes. Slowly begin mixing in the dry ingredients about 1/2 cup at a time.
- Cover and chill the dough for 15-30 minutes.
- Using a 1.5 tbsp cookie scoop, form balls and roll in cinnamon sugar until covered. Evenly place the cookie dough balls on a cookie sheet (mine held 8), and bake for 10 minutes.
- Let them cool and gently press the chocolate kisses into the center of the warm cookie.
- Recipe information is approximate
- If you want the chocolate kiss to melt a little, press them gently into the cookie immediately after removing them from the oven.
- If you can’t find chocolate almond butter, you can use peanut butter or regular almond butter – as long as it’s smooth and not crunchy.
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