Happy Valentine's Day: Biscoff Kisses

For Valentine's Day I wanted to make something fun and playful.  Unfortunately, my boyfriend won't be in town until this weekend, so I will be sharing these cookies with family and friends, which is great too.  I will be making a special dessert this weekend to celebrate Valentine's Day with him as well.

I decided to do a take on the holiday staple, The Peanut Blossom.  You know, the peanut butter cookie that has the Hershey's kiss pressed in the middle of the cookie.  I love those cookies, but I wanted to make them a bit differently.  Have you heard of Biscoff cookies?  They are those tasty, lightly spiced cookies that you get when you are on a Delta flight.  Well the makers of these cookies have come up with Biscoff Spread.  It's basically similar in texture to Nutella or Peanut butter, but it taste just like those delicious cookies.

image from Biscoff.com

I used the Biscoff Spread in place of peanut butter, and instead of the typical solid milk chocolate kiss, I used the Hershey's Kisses that are filled with caramel.  I know, right?  I thought they would go well with the Biscoff flavor, and I wasn't disappointed.  The Biscoff flavor is pretty subtle, but it adds a nice flavor that is sweet and delicious.  You could make these cookies with Nutella or peanut butter if you can't find the Biscoff spread, but I do recommend you seek it out because it's delicious.

Biscoff Kisses

    adapted from Land O'Lakes

    makes 30-36 cookies

For the cookies:

• 1/3 cup white sugar
• 1/2 cup light brown sugar
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup Biscoff spread
• 1 egg, room temperature
• 1 tsp. pure vanilla extract
• 1/4 tsp. salt
• 1 3/4 cups all-purpose flour
• 1 tsp. baking soda

For rolling and finishing the cookies:

• 1/4 cup sugar
• 30-36 Caramel-filled Hershey Kisses

Preheat the oven to 375 degrees.  Combine the 1/3 cup white sugar, the brown sugar, the butter, and the Biscoff spread in a large bowl.  Using a mixer, beat at medium speed until light and fluffy.  Add the egg, vanilla, and salt and continue beating until well mixed.  Scraping the bowl as you go along, add the flour and the baking soda and mix until the flour is fully incorporated.  At this point, if the dough is too soft you can refrigerate it until it is a bit firmer (30-60 minutes).

Shape dough into small balls.  I used a 2 tsp cookie scoop to make uniform sized cookies.  This is a bit bigger than the 1-inch balls that the original recipe calls for, but I like my cookies a bit bigger.  Rolls the balls in the additional 1/4 sugar and place on cookie sheets that are covered in parchment paper, spaced at least 2 inches apart.  

Bake the cookies for 10-12 minutes (for bigger cookies) or 8-10 minutes (for smaller cookies) until the cookies are lightly golden brown.  When you remove the cookies from the oven, immediately press an unwrapped Hershey kiss in the middle of the cookie.  Place the cookies on a wire rack to cool completely.  

Note: The caramel filled kisses are a bit more delicate than the solid chocolate ones, so be careful not to disturb the cookies while they are cooling or the kisses with melt into funny shapes.  (See below, not so pretty, right?)

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