Just a few months ago, I made these Cherry Blossoms, the first time I’d ever made a Hershey Kiss cookie other than a classic Peanut Blossom. And now I’m making these Butterbeer Kiss Cookies! I suppose I could call them Butterbeer Blossoms, but that felt like a sort of unclear title. When I saw these Butterbeer kisses at the store, I was of course obligated to buy them.
They were in the Easter candy aisle for some reason…? I am not sure why. It feels like there’s been an influx of Harry Potter branded and Butterbeer flavored things in the stores recently. So I don’t know why Butterbeer kisses would be associated with Easter. I think if anything they could be associated with Christmas, since the Harry Potter movies can sometimes be considered Christmas movies.
I expected them to taste basically like large butterscotch chips. And wouldn’t you know it! I was right. A large butterscotch chip, melt-in-your-mouth, very delicious. So why not put them on a chocolate cookie?
My brother described these as “vaguely disorienting” to eat at not Christmas-time, because they are very similar to peanut blossoms. They aren’t peanut butter flavored, but color-wise they are exactly a mirror image of them.
These are a pretty tasty and simple flavor combo, but really… is there anything better than butterscotch and chocolate?
Print
Print
PinIngredients
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar (divided into 1/2 and 1/4 cup)
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 2 oz semi-sweet chocolate, melted
- 2 cups all purpose flour
- Butterbeer flavored kisses, unwrapped
Instructions
- Preheat oven to 350°F. Prepare a baking sheet with a silicone baking mat or parchment paper. Add 1/4 cup granulated sugar to a small bowl, set aside.
- In a microwave safe bowl, melt chocolate in 30 second intervals. Stir after each interval. Repeat until fully melted.
- In a large bowl or stand mixer, beat together butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy. Mix in egg and vanilla, followed by salt and baking powder. Scrape bowl as needed. Mix in cocoa powder, followed by melted chocolate. Add flour one cup at a time, increasing after each addition. Mix until fully incorporated. If dough is too sticky to work with, chill for 15-20 minutes before continuing.
- Using a small cookie scoop, scoop and shape dough into smooth balls. Roll in granulated sugar. Place sugar coated dough balls on prepared baking sheet, spaced 2 inches apart. Bake for 10 minutes. Immediately press an unwrapped Butterbeer kiss into each cookie. Immediately transfer cookies to a wire rack to cool completely and allow chocolate to set.
- Once chocolate has completely set, cookies may be stored in an airtight container.
Notes
Adapted from Baked by Rachel