these hazelnut butter blossoms are a fun twist on the classic peanut butter kiss cookies. these are made from homemade spiced hazelnut butter, sugar cookie dough and chocolate kisses!
stand mixer with paddle attachment or electric hand mixer with beaters
baking sheet
parchment paper
1 teaspoon measuring spoon
cooling rack
Ingredients
spiced homemade hazelnut butter
1c (135g)whole hazelnuts
1tbsp (13g)sugar
1tsp ground cinnamon
½ tsp vanilla extract
¼ tsp salt
hazelnut butter blossoms
1 ⅔ c (200g)all purpose flour
1tsp (6g)baking soda
1tsp instant espresso powder
½ tsp salt
½ c (113g)unsalted butter, room temperature
½ c (135g)homemade hazelnut butter
½ c (100g)granulated sugar, plus more for rolling
½ c (100g)light brown sugar
1large egg, room temperature
1tsp (5ml)vanilla extract
58-60Hershey's chocolate kisses
Instructions
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 ½ 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 ¼ c sugar into a small, shallow bowl. If you'd like, add in ⅛ teaspoon 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.