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.
- 5¾ ounces (~1¼ cup ) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 ounces (1/2 cup / 1 stick) unsalted butter, at room temperature
- ½ cup Cookie Butter
- 3¾ ounces (~1/2 cup) granulated sugar
- 4⅛ ounces (~1/2 cup) light brown sugar
- 1 large egg
- ½ 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 medium 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
And another note – Carrie is giving away some Keep It Sweet Desserts. Head over to her blog to enter!
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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
Looking for more Cookie Butter recipes? Try these:
Chocolate Covered Cookie Butter Pretzels (SO easy)
Cookie Butter Lava Whole Wheat Banana Muffins (Healthy!)
Cookie Butter & Salted Caramel Cookie Sandwiches (LOVE)
