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 minutesmins
Cook Time10 minutesmins
Resting Time10 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cookie Recipe, Hershey Kiss Cookies, Holiday Cookies
Servings: 12cookies
Calories: 370kcal
Author: Jordan
Ingredients
1cupunsalted butter,softened at room temperature
1/2cupgranulated sugar
1/2cuplight brown sugar
1 1/2cupsunbleached all purpose flour
2tspbaking powder
1/2tspbaking soda
1/2cupchocolate almond butter*
1/2tspsalt
1tsppure vanilla extract
1large egg
24chocolate kisses
1/4cupcinnamon sugar
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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.