December is basically full on cookie season! These hazelnut blossom blossoms, aka "kiss cookies" are a fun twist on the classic peanut butter blossom cookies. They are a most delicious way to kick off the most delicious season of the year! These twist on the classic cookies are chewy, with a crunchy crackle exterior. They're sweet, nutty and filled with a sweet chocolate kiss. What more could you ask for in a holiday cookie?!
In a few words, these cookies are:
- Have a hint of hazelnut flavor
- Easy to make
- The perfect 2-3 bite sized
What ingredients are needed to make these hazelnut butter blossoms?
- Granulated sugar
- Ground cinnamon
- Vanilla extract
- All purpose flour
- Baking soda
- Instant espresso powder
- Unsalted butter
- Light brown sugar
- Hershey's chocolate kisses
From these ingredients you will make the homemade hazelnut butter and the hazelnut butter blossom cookies.
Make sure you have these kitchen tools ready to go!
- Food processor to make the homemade hazelnut butter
- Electric hand mixer with beaters OR stand mixer with paddle attachment to make the cookie dough
- Plastic wrap to cover the cookies while they chill
- Teaspoon measuring spoon to scoop the dough into balls.
- When scooped this way, this recipe will yield about 55-60 cookies
- A small bowl for rolling the cookies in the sugar
- (2) large baking sheets for baking 3 -4 batches of cookies
- Parchment paper
- Cooling rack
Tips and tricks for the best hazelnut butter chocolate cookies
Recommended substitutes for this recipe:
- Use 1:1 any other nut or seed butter.
- This recipe calls for 1/2 c (179ml) nut or seed butter.
- Butter: Can be replaced with vegan or plant based butter if needed.
- Use a brand you have already made cookies with before to ensure you know the butter works for this.
- All purpose flour: Use a 1:1 GF mix for all purpose flour I like this brand for easy GF baking
- This recipe was not tested to include grain free flours cassava flour is a possibility, but you will need to adjust the liquid amounts a bit.
- This is a great article to help you troubleshoot if you go this route.
- Espresso powder: This is added for a nice flavor boost, but is optional.
- Light brown or granulated sugar: Maple sugar would be really delicious in these cookies.
- Hershey's chocolate kisses: any chocolate candy would be delicious!
Tips for this recipe:
- Read through the entire recipe before starting.
- Use room temperature ingredients to make the cookies.
- Cover and chill the dough for one hour.
- While the cookies chill, unwrap the chocolate kisses.
- Fully preheat the oven.
- Use a teaspoon to scoop out the correct sized dough balls.
- Bake the cookies the first time until the sides are set and the middle is puffed slightly. This is around 6-7 minutes of baking.
- Gently press the chocolate into the cookie and continue baking for an additional 3-4 minutes.
- Cool the cookies completely on the hot cookie sheet.
- Store in an airtight container for up to 5 days.
other holiday cookies to bake!
- almond rye thumbprint cookies
- chewy chocolate gingerbread cookies
- easiest holiday dessert gathering board
- spiced gingerbread blondie bars
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hazelnut butter blossoms (kiss cookies)
- food processor
- stand mixer with paddle attachment or electric hand mixer with beaters
- baking sheet
- parchment paper
- 1 tsp measuring spoon
- cooling rack
spiced homemade hazelnut butter
- 1 c (135g) whole hazelnuts
- 1 tbsp (13g) sugar
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
hazelnut butter blossoms
- 1 2/3 c (200g) all purpose flour
- 1 tsp (6g) baking soda
- 1 tsp instant espresso powder
- 1/2 tsp salt
- 1/2 c (113g) unsalted butter, room temperature
- 1/2 c (135g) homemade hazelnut butter
- 1/2 c (100g) granulated sugar, plus more for rolling
- 1/2 c (100g) light brown sugar
- 1 large egg, room temperature
- 1 tsp (5ml) vanilla extract
- 58-60 Hershey's chocolate kisses
spiced homemade hazelnut butter
- Pour whole hazelnuts or hazelnut pieces into a food processor. Grind until smooth, about 3-5 minutes.
- Add the sugar, ground cinnamon, vanilla extract and salt. Process until smooth and well combined. Measure out 1/2 c hazelnut butter. If there is any left over, reserve to enjoy at a later time. Set aside.
hazelnut butter blossoms
- Whisk the flour, baking soda, instant espresso and salt together until well combined.
- Cream the butter, homemade hazelnut butter and sugars together on medium speed until smooth and well combined, about 3-4 minutes.
- Beat in the egg and vanilla extract on medium speed until smooth and well combined, about 1 minute.
- Slowly add in the dry ingredients to the wet. Scrape the sides and bottom of the bowl as needed to ensure all the dough is evenly mixed. The dough should be soft. If needed, add 1 teaspoon of milk to the dough (up to 1 tablespoon).
- Cover the dough to chill in the fridge for 1 hour. While the dough chills, remove the packaging on about 58-60 Hershey kiss candies. Set aside in a small bowl until you're ready to bake the cookies.
- Preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper. Pour about 1/4 c sugar into a small, shallow bowl. If you'd like, add in 1/8 tsp ground cinnamon and mix well before rolling the cookies in the sugar.
- Scoop cookie dough using a teaspoon sized measuring spoon. Roll the dough into a small ball in your hands. Roll the dough into the sugar, making sure to fully coat the dough in the granulated sugar.
- Place the sugar coated cookie dough balls on a parchment lined baking sheet about 2" apart. Keep any unused cookie dough covered in the fridge.
- Bake the cookies in a 375 F (190 C) oven for 6-8 minutes. Cookies should be slightly puffed with set edges. Carefully remove the cookies from the oven. Gently press a chocolate kiss into the center of each cookie. Return the cookies to the oven to finish baking for an additional 2-3 minutes.
- Remove the baking sheet from the oven to cool on a cooling rack for about 20 minutes or until the cookies are completely cooled.