Name: Cookie Butter Blossoms
Prep time: 25 min
Cook time: 8 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1/2 cup unsalted butter (room temperature); 1/2 cup creamy cookie butter; 1/2 cup dark brown sugar; 1/2 cup granulated sugar ((plus extra for rolling cookies)); 1 large egg; 2 Tablespoons whole milk; 1 teaspoon vanilla extract; 40 Hershey's kisses

These cookie butter blossoms put a delicious, cinnamon-spiced twist on classic peanut butter blossoms topped with Hershey's kisses.

Cookie butter blossom cookies topped with chocolate kisses stacked on a cooling rack.

This might be a hot take, but these sweet, spiced cookie butter blossoms are even more perfect for the holidays than classic peanut butter blossoms.

They're quick and easy to make (perfect for baking with kids!), and they're always a crowd-pleaser, topped with milk chocolate Hershey's kisses.

Even though these cookies are easy to make, perfecting this recipe was... not. Cookies made with peanut butter have a tendency to be dry, and it was important to me that these cookie butter cookies have a soft and chewy texture.

It took lots of testing - trying different ratios of flour to wet ingredients, baking temperature, and chilling versus not chilling the dough - to get these just right. But the end result was worth the effort!

If peanut butter kiss cookies are a holiday tradition in your family and you're curious to try a festive version made without peanut butter, give this Biscoff cookie butter version a try!

Overhead view of stacked cookie butter kiss cookies.

Not familiar with cookie butter? Cookie butter is a creamy paste with a texture just like peanut butter. It's made by blending speculoos cookies (crispy, spiced shortbread cookies from Belguim with a flavor similar to gingerbread) with oil and sugar. Just like the cookies themselves, cookie butter has a sweet, caramel-y, spiced flavor.

And if you're already a big cookie butter fan like me, you're going to want to check out my recipe for mini cookie butter cheesecakes, too!

Ingredient Notes & Substitutions

See recipe card at the bottom of this post for full ingredient list and measurements.

Recipe ingredients with labels on a white background.

Cookie Butter - Biscoff is a popular brand of cookie butter that can be found near the peanut butter in most grocery stores or online. Trader Joe's also sells a delicious speculoos cookie butter.

Dark Brown Sugar - Dark brown sugar gives this recipe extra molasses flavor that complements the cookie butter, and it also provides added moisture to the dough. I do not recommend substituting light brown sugar, which has less moisture.

Whole Milk - Milk adds a bit of moisture and tenderness to the cookie dough and helps to keep the cookies from becoming dry. I always like whole milk best for baking because of its fat content, but you can use any milk or non-dairy milk substitute that you prefer.

Hershey's Kisses - I opted for classic milk chocolate Kisses, but you could experiment with other flavors, too.

Special Equipment

In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.

An electric hand mixer (or a stand mixer with the paddle attachment), for mixing the cookie dough.
A small (1 Tablespoon size) cookie scoop, for scooping and evenly portioning the cookie dough.

Step-By-Step Recipe Instructions

See recipe card at the bottom of this post for detailed recipe instructions.

Dry ingredients whisked together in a glass mixing bowl.

Step 1: Whisk together flour, baking soda, and salt. Set aside.

Butter, cookie butter, and sugars beaten together in a glass mixing bowl.

Step 2: Beat butter, cookie butter, brown sugar, and sugar until well blended.

Wet ingredients blended together in a glass mixing bowl.

Step 3: Add egg and beat until well blended and smooth. Add milk and vanilla and beat until combined.

Cookie dough in a glass mixing bowl with an electric hand mixer.

Step 4: Add the flour mixture to the wet ingredients and mix just until blended.

Balls of cookie dough rolled in sugar on a baking sheet lined with parchment paper.

Step 5: Roll dough into Tablespoon-sized balls, then roll each cookie dough ball in sugar. Chill the balls of cookie dough for 1 hour.

Baked cookies on a baking sheet lined with parchment paper.

Step 6: Bake chilled cookie dough balls at 350℉ for 7-8 minutes.

Cookies with Hershey's Kisses on a baking sheet lined with parchment paper.

Step 7: Immediately press an unwrapped Hershey kiss into the center of each cookie.

Allison's Top Tips

Be sure your Hershey's kisses are unwrapped and ready when the cookies come out of the oven. I like to unwrap the chocolate while the first tray of cookies bakes so that I'm prepared to add them quickly to the tops of all the cookies when they're finished baking.

The chocolate kisses will become melty after they're pressed into the cookies, and you'll want them to set before you pack up the cookies to store. To help the chocolate set more quickly, place the cookies in a single layer on a baking sheet in the freezer for 10 minutes.

Hands of young children reaching for cookies on a wire cooling rack.

Storage Instructions

Room Temperature: Store completely cooled cookies in an airtight container at room temperature for up to 5 days.

Freezing: These cookies freeze well, sealed in an airtight container, for up to 3 months.

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