The chewy Cookie Butter shell is the perfect compliment to the creamy pumpkin flavored Kiss! This is a fun twist on the usual thumbprint cookie.
Raise your hand if you will be heading to Target / CVS / [insert favorite supermarket] tomorrow for the day-after Halloween candy sales? You and me both! I can never resist a candy sale. And assuming the Pumpkin Hershey Kisses are marked down 50% you should probably buy twice as many as you need. That way you can eat half and use half for these cookies!
This is one of those recipes that almost didn’t get published. When the cookies came out of the pan, I eyed them suspiciously and decided that they just weren’t pretty enough. But then as I was getting ready to shove them into the freezer to avoid eating them all, I tasted a bite.
And you know what, at that moment I didn’t care how pretty the cookies might look on the blog. They needed to be shared. If you are already familiar with Cookie Butter (or Biscoff or any other form of speculoos) then you probably don’t need much convincing to make this cookie. The flavor comes through really well in the cookie dough and it is buttery and chewy in a way that it just melts together with the soft pumpkin Kiss when you take a bite.
Cookie Butter Pumpkin Bites
Makes 24 cookies
5 3/4 ounces (~1 1/4 cup ) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1/2 cup / 1 stick) unsalted butter, at room temperature
1/2 cup Cookie Butter
3 3/4 ounces (~1/2 cup) granulated sugar
4 1/8 ounces (~1/2 cup) light brown sugar
1 large egg
1/2 teaspoon vanilla extract
24 pumpkin Hershey’s Kisses, unwrapped
Pre-heat oven to 350 degrees; take out a mini muffin pan and set aside (do NOT grease)
In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside
In the large bowl of an electric mixer, beat together butter, Cookie Butter, and sugars until light and fluffy; scrape sides of the bowl
Add egg and vanilla; mix on medium speed until combined
With mixer on low, slowly add dry ingredients; remove bowl from mixer and make sure all dry ingredients are incorporated
Use a small cookie dough scoop or tablespoon (~2 tablespoons each), distribute cookie dough evenly in mini muffin pan for 24 cookies;
Bake 11-13 minutes in center of oven or until lightly browned around the edges and centers appear set
Immediately put one Kiss into each cookie, pressing down lightly into center
Allow to cool for about twenty minutes before gently removing cookies from pan; you can use a butter knife or small metal spatula to loosen each cookie around the edge before taking out
Store in an airtight container up to a week or freeze for up to one month
Looking for more Cookie Butter recipes? Try these:
Chocolate Covered Cookie Butter Pretzels (SO easy)
Spiced Cookie Butter Truffles (dangerously addicting)