Every December I see photo after photo of the Peanut Butter Blossoms recipe. I get jealous. Why?
Because they look so darned good but I hate peanut butter. Until I tried Biscoff spread last week, I couldn’t think of a good way to recreate those cookies without the peanut butter. But now, I finally get why this is such a popular holiday cookie. It’s the perfect mix of soft, crunch and sweet all rolled into one cookie. So I made a s’mores blossom cookie version that us peanut butter haters will absolutely love.
These are best eaten about 10 minutes after they’ve come out of the oven. At that point, the chocolate kiss is still holding it’s shape but it’s actually really soft and almost melted. When you bite into the cookie, the chocolate kiss collapses into a puddle of warm, gooey chocolate.
- 48 HERSHEY'S KISSES Milk Chocolates
- ½ cup shortening
- ¾ cup Biscoff Spread
- ⅓ cup sugar
- ⅓ cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: ⅓ cup sugar (for coating cookie dough)
- 1 cup marshmallow creme
- Remove wrappers from chocolates and set aside.
- With an electric mixer, beat shortening and Biscoff Spread in large bowl until well blended. Add sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla, beat well.
- Stir together flour, baking soda and salt in a bowl and gradually beat into Biscoff mixture.
- Heat oven to 375 degrees F.
- Shape dough into 1-inch balls. Roll in optional sugar and place on ungreased cookie sheet and refrigerate until oven has finished preheating.
- Microwave marshmallow creme for 30 seconds - 1 minute to melt it slightly. Add to a large piping bag with a dime sized hole cut on the tip.
- Bake cookies 8 to 10 minutes or until lightly browned.
- Squeeze a dollop of marshmallow creme on top of each cookie and press a chocolate onto the top of each cookie.
- Remove from cookie sheet to wire rack. Cool completely.