I have had the recipe for these cookies pinned for quite some time, despite everyone I love objecting to the autumnal flavors of Pumpkin Spice Hershey’s kisses. How could you not love a handful of them mixed into your coffee? They are even better atop these spicy little cookies.
Don’t forget to calculate an hour of refrigeration time when making these (as I did the morning of a Friendsgiving party… oops!). I did, however, manage to unwrap my kisses the night before and set them in the fridge to cut down on prep time.
Chai Spice Pumpkin Kiss Cookies
1 stick unsalted butter, room temperature
1/2 c sugar
1/4 c spiced chai concentrate (I used the recipe I’ve featured before on this blog)
1 egg
1 t vanilla
1 3/4 c flour
1/2 t baking soda
1/8 t salt
A few dashes each of cinnamon, ginger, and nutmeg
20-25 pumpkin spice Hershey’s kisses
1. Blend butter and sugar in a bowl until creamy. Add egg, chai, and vanilla. Then mix in flour, baking soda, and salt. Cover your dough and refrigerate for one hour.
2. Preheat oven to 325° F. Line two cookie sheets with parchment paper.
3. Once refrigerated, roll your cookie dough into one-inch balls. Place on parchment paper with enough space to expand, then sprinkle all your dough balls with cinnamon, ginger, and nutmeg.
4. Bake your cookies for 12-14 minutes, until a knife or toothpick comes out cleanly. While they’re baking, unwrap your kisses and set in a bowl if you haven’t already.
5. Remove your cookies to cooling racks, quickly adding one kiss per cookie as you do so. Gently press the kisses into the center of each cookie, not touching them again once placed.
bannebo 