So I’m pretty sure that anytime a peanut butter recipe craving hits lately, my new reaction is to immediately ask — I wonder if that would work with Biscoff? :)
Admittedly, most of that is an excuse to pick up another jar of Biscoff deliciousness on my next grocery store run. But so far, every recipe substitution I’ve tried has been a smashing success! So hey, I’ll roll with it!
My most recent experiment was to try making classic “blossoms”, or “kiss cookies”, using Biscoff spread in place of peanut butter. I decided to make these on an extra social week, taking them along to multiple outings with friends and neighbors, so that the entire batch wouldn’t sit in my loft with me for too long. Admittedly, I was a little nervous about what everyone would think about switching up such a classic recipe. But the reviews were unanimous — everyone loved them. Like, asked-for-seconds-and-thirds-loved-them, and then asked for the recipe, and told me that they “hope they have those in heaven”.
Agreed. :)
Biscoff Blossoms (Kiss Cookies)
Ingredients
- 1/2 cup (1 stick) butter, room temperature
- 3/4 cup creamy Biscoff spread
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 cups all-purpose (or white whole-wheat) flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 48 Hershey’s kisses, unwrapped
- About 2/3 cup sugar, for rolling the cookie dough
Instructions
- Preheat oven to 375 degrees F. Line a baking pan with parchment paper or mist with cooking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, Biscoff spread, 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. 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 Hershey’s 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.
Notes
Did you make this?Let me know how it turned out in the comments below!
These are delicious! Thank you for the recipe.
I may have added a little more vanilla, I’m bad that way.
I used bread flour.
Much prefer these to peanut butter.
I used sparkling sugar to roll them in.
My bake time was 10 minutes.
Entire family loves this great cookie!!! Thanks from my nut allergy grandkids.💕
Great cookies but they were a little dry/crisp, especially after the first day. I’m going to reduce the temp to 350 and probably reduce the time to 8-9 minutes.
These were such a hit at my family party! Thank you for the recipe! I love cookie butter so I punched up the taste by drizzling some over the top. Yum!
Thanks for the easy peasy recipe! Rather than Biscoff spread I used Nutella. ?
My son has a peanut allergy, and we’ve been making these now for years! They are our favorite Christmas cookie and we’d never go back to peanut butter even if it were an option!
Delicious. So easy to make and they came out better than when they’re made with peanut butter.
Hello! Could I make these using regular whole wheat flour or would it be too dense and dry?
Hi there! We haven’t tried these with whole wheat flour, but if you want to experiment with it, we’d advise using a mixture of ap and whole wheat (we like the white whole wheat pastry flour for baking). If you try it, let us know how they turn out! :)