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!
Prep Time15 minutes mins
Cook Time10 minutes mins
Resting Time10 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Keyword: Cookie Recipe, Hershey Kiss Cookies, Holiday Cookies
Servings: 12 cookies
Calories: 370kcal
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.
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