How To Make Hershey Kiss Biscoff Cookies
These Hershey Kiss Biscoff cookies are made with a sweet and creamy Biscoff spread, balled and coated in sugar, baked, then topped with Kisses chocolate.
Preheat oven to 375 degrees F. Line a baking pan with parchment paper or mist with cooking spray.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, Biscoff spread, brown sugar, and sugar. Beat together on medium-high speed for about 3 to 4 minutes until light and creamy, scraping down the bowl as necessary.
Add the egg and vanilla and mix until combined. Then add the flour, baking soda, and salt and mix until just combined.
Roll dough by even (not rounded) tablespoon-fulls into small balls. Roll each ball in sugar until it is coated completely. Place on the prepared sheet pan about 2 inches apart.
Bake in batches for about 10 minutes until cookies are beginning to crack on the surface and the bottoms just begin to brown.
Immediately after removing cookies from the oven, place a Hershey’s kiss in the center of each cookie, pressing it down gently. After a few minutes, transfer cookies to a wire rack to cool.
Store cookies in an airtight container at room temperature for up to 7 days.
- Calories: 105.61kcal
- Fat: 5.07g
- Saturated Fat: 3.03g
- Trans Fat: 0.08g
- Monounsaturated Fat: 1.54g
- Polyunsaturated Fat: 0.21g
- Carbohydrates: 15.54g
- Fiber: 0.73g
- Sugar: 10.62g
- Protein: 1.11g
- Cholesterol: 8.96mg
- Sodium: 53.72mg
- Calcium: 6.03mg
- Potassium: 45.63mg
- Iron: 0.58mg
- Vitamin A: 17.84µg
Have your own special recipe to share? Submit Your Recipe Today!