Snickerdoodle Kiss Cookies
Snickerdoodle Hershey Kiss Cookies are a fun and easy dessert to make with kids during the holidays. They're a peanut-free alternative to a classic cookie!
Servings: 12 cookies
Calories: 370kcal
Equipment
Ingredients
- 1 cup unsalted butter softened at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 cups unbleached all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chocolate almond butter
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1 large egg
- 24 chocolate kisses
- 1/4 cup cinnamon sugar
Instructions
- Preheat the oven to 350 F.
- In a medium-sized mixing bowl, sift the flour, baking soda, baking powder, and salt.
- In a large mixing bowl, using an electric mixer beat the butter and white and brown sugar until light and fluffy. Then add the vanilla, egg, and cookie butter and blend for 1-2 minutes. Slowly begin mixing in the dry ingredients about 1/2 cup at a time.
- Cover and chill the dough for 15-30 minutes.
- Using a 1.5 tbsp cookie scoop, form balls and roll in cinnamon sugar until covered. Place on a plate and into the freezer for 5-10 min. This will keep them chunkier and from spreading. Evenly place the cookie dough balls on a cookie sheet (mine held 8), and bake for 10 minutes.
- Let them cool and gently press the chocolate kisses into the center of the warm cookie.
Notes
- If you can't find chocolate almond butter, you can use peanut butter or regular almond butter - as long as it's smooth and not crunchy.
- Freezing the dough balls after you've rolled them in sugar will help keep the cookies thick.
Nutrition
Serving: 1 | Calories: 370kcal | Carbohydrates: 39g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 257mg | Fiber: 2g | Sugar: 24g