Lacie's Cookie Butter Kisses
Every year, I get so excited to make Christmas Cookies, but last year I didn't get to make my typical amount (12 bathes) because I had a 15 month old and a brand new baby keeping me pretty busy! Of course, this year I am back to my baking. The challenge I am faced with - that was never an issue in the past - is Lacie's peanut allergy. This is the first year that I will be baking Christmas Cookies that must all be peanut free for my sweet princess!
Before Lacie's allergy diagnosis, Peanut Blossoms (you know those peanut butter cookies with the Hershey's Kiss on them) were a staple on my Christmas Cookie List. Everyone (myself included) loves those peanut blossoms....but keeping my daughter safe is far more important than a cookie so I will not be making them this year. Instead, I wanted to make something similar...something better!
Enter this amazing spread which happens to be safe for Lacie to enjoy:
Biscoff European Cookie Spread! This stuff is amazing! It is heaven in a jar! You must buy some and try it! Yes, even if you have no food allergies please pick this up on your next trip to the grocery store. At Wegmans, it can be found in the peanut butter aisle by the alternative butters (like soy butter) and it can also be found in the cookie aisle next to the Biscoff Cookies! When you get home, open it immediately and eat some with a spoon! You will thank me! And then you need to make these cookies!
Here's What You Need to Make Lacie's Cookie Butter Kisses:
- 1/2 cup of butter, softened
- 3/4 cup Biscoff creamy cookie butter spread (they make a crunchy too - it is also delicious just not what you want for these cookies)
- 1/3 cup white sugar
- 1/3 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 36 milk chocolate Hershey's Kisses, unwrapped
- extra sugar for rolling the cookies
Now Let's Make Lacie's Cookie Butter Kisses:
- Preheat your oven to 375 degrees and line cookie sheets with parchment paper (you don't have to you can just use ungreased sheets but I really love to use parchment paper)
- In a stand mixer, beat together the butter and the cookie butter spread until thoroughly combined
- Add in both white and brown sugar and beat until light and fluffy
- Add in the egg, vanilla, and milk and mix until well incorporated
- In a separate bowl, whisk or sift together the flour, baking soda, and salt
- Pour half of the flour into the wet mixture and beat on low speed until incorporated
- Add in the rest of your flour mixture, beating on low speed until completely incorporated - your dough will be nice and soft and kind of fluffy
- Form dough into one inch balls (I use a cookie scoop to get even sizes) and then roll in the extra granulated sugar
- Place prepared cookie balls onto your baking sheet
- Bake for 10 minutes until cookies are lightly cracked on top
- Remove from oven and immediately press a chocolate kiss into the center of each cookie
- Wait one minute before transferring cookies to cooling racks
- Once cookies cool completely and chocolate kisses are set (they become soft after you put them on) store in an airtight container. This recipe makes 36 cookies!
Lacie was so so excited that she got a cookie for snack today (because that is a rare snack time treat)
She had to kiss the Hershey's Kiss (it was adorable)!
She loved it! It even inspired her to drink a whole three ounces of milk (something that she never does)!!!!
Lacie's Cookie Butter Kisses came out so good that we ate about half of the batch last night! I am sure the rest will be gone by the end of today! Both John and I agreed that these are so much better than the original peanut blossoms!