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!
The hardest thing about this recipe is not eating all the Biscoff.
I’m so excited to find this recipe…I love Biscoff spread; will add this recipe to my collection. Can’t wait to try it..
These are SO good! I’m a mom of a peanut-allergic son, and these were fantastic! We do not miss the peanut butter kind at all (and I’m a former peanut butter addict), and now my son is able to eat the cookies with the Hershey Kiss in them! Thank you :)
Made these cookies this evening, I’m not much of a cook or baker so this wasn’t fool-proof for me. Not a complaint, just a comment.
Don’t have a stand mixer and maybe mixed a tad longer than ‘just combined’ as the dough came out on the dry side, wanted to crumble when I tried to roll it into balls. I was careful in measuring all ingredients exactly so don’t think I over-did any one ingredient that would contribute to dryness (flour, for example).
The timing and temp given for baking looks to be dead-on, my oven runs a bit hot so I have to adjust there as well.
All in all, made with Biscoff, even at it’s worst these cookies are pretty darn delicious!!! :- D
So I made these a little while ago and all I have to say is these cookies are on my mom’s, sister’s, and my Christmas cookie exchange list. They are so good, you my dear are a genius.
I think I may be the only person left in the blogging world who has never tried Biscoff spread! I have never seen it around here, so I think I need to order some just so I’m not left out. And, of course, so I can make some of these cookies. Yum :)
Biscoff is pretty funny because it seems to hide in plain sight in the peanut butter sections of the more common type supermarket chains. If it’s a specialty market, you are less likely to find it, but go rather to a Wal-Mart superstore, and you will find it there.
I’m having a tough time jumping on the Biscoff train. I don’t love it……BUT I am a sucker for the ol’ kiss blossom cookies and your gorgeous photos are making me rethink things! Gorgeous!!
These look fantastic :-)
These sounds good, thank you! You know what? In Europe, which is where I first tried Biscoff cookies, they are called “Lotus” cookies. So your cookie recipe could also be called “lotus blossoms”.
Brilliant! I love Biscoff and would a creative way to use it in a blossom!