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

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.

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.

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

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

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

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

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.

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

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

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.
Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more easy dessert recipes and helpful baking tips.
Recipe

Cookie Butter Blossoms
Special Equipment
- Electric hand mixer or stand mixer with the paddle attachment
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon (6 grams) baking soda
- ½ teaspoon (3 grams) fine sea salt
- ½ cup (113 grams) unsalted butter room temperature
- ½ cup (140 grams) creamy cookie butter
- ½ cup (107 grams) dark brown sugar
- ½ cup (99 grams) granulated sugar (plus extra for rolling cookies)
- 1 large egg
- 2 Tablespoons (28 grams) whole milk
- 1 teaspoon (5 grams) vanilla extract
- 40 Hershey's kisses
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.2 cups (240 grams) all-purpose flour, 1 teaspoon (6 grams) baking soda, ½ teaspoon (3 grams) fine sea salt
- In a large bowl using an electric hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat butter, cookie butter, brown sugar, and sugar until well blended.½ cup (113 grams) unsalted butter, ½ cup (140 grams) creamy cookie butter, ½ cup (107 grams) dark brown sugar, ½ cup (99 grams) granulated sugar
- Add egg and beat until well blended and smooth.1 large egg
- Add milk and vanilla and beat until combined.2 Tablespoons (28 grams) whole milk, 1 teaspoon (5 grams) vanilla extract
- Add the flour mixture to the wet ingredients and mix on low speed just until blended. Fold in any last bits of flour.
- Add a bit of granulated sugar to a plate or shallow bowl. Scoop Tablespoon-sized balls of dough and roll them into balls between your hands. Then roll each cookie dough ball in sugar.
- Chill the balls of cookie dough for 1 hour.
- While the cookie dough balls chill, preheat the oven to 350℉. Line baking sheets with parchment paper and set aside.
- Bake chilled balls of cookie dough on parchment lined baking sheets for 7-8 minutes. The cookies are done when they are puffed up and are just beginning to form small cracks.
- Immediately after removing the cookies from the oven, carefully press an unwrapped Hershey kiss into the center of each cookie. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.40 Hershey's kisses









Betsy W says
How many grams of cookie butter should there be in the recipe? Seems it got cut off. Thanks. I'm planning on making these this week!
Allison Ferraro says
Thanks so much for catching that, Betsy! There should be 140 grams of cookie butter, and I just edited the recipe card to include this.
- Allison