Snickerdoodle Hershey Kiss Cookies
Snickerdoodle Hershey Kiss Cookies are a fun twist on peanut butter blossoms. They're rolled in cinnamon sugar and topped with a kiss!
Servings: 12 cookies
Calories: 370kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 370kcal | Carbohydrates: 38g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 169mg | Potassium: 201mg | Fiber: 2g | Sugar: -1g | Vitamin A: 493IU | Calcium: 107mg | Iron: 1mg