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!
I’m pretty sure Biscoff makes the world go round… ;) These look AMAZING…
I love this SO SO much. Now I just need to check and see if Kisses are nut free…
These blossoms look like absolute heaven, Ali!!
I’m not surprised these were so popular, they look really lovely.
I came here because I had googled the name of this recipe after seeing it done in a slightly different version: a tiny bit of red food coloring to make these babies pink, and then add white and pink nonpareils to some of them for variety, and the “Kiss” is the white, milk chocolate swirl ones, for extra, visual panache.
I’ve stared at Biscoff the last two times I’ve been grocery shopping. Maybe it’s time to actually buy a jar!
I ask myself the same question and the answer is always YES! :)
Perfection! You know how I feel about Biscoff! :)
I love any excuse for buying more Biscoff!! :)
OMG!!! I want to make this soon!!
My roommate has terrible peanut allergies and has never had the pleasure of eating peanut butter blossoms (a Christmas staple in my family.) I can’t WAIT to make these for her!
I am definitely making these asap. Awesome.