After Christmas I bought a bag of Hershey’s kisses – the one with caramel inside – in the hopes of using them for some kind of recipe. What I envisioned was something like Peanut Butter Blossom Cookies, but with caramel kisses. I didn’t find any recipes quite to my liking, so I winged it a bit and came up with this recipe. I don’t think it quite hits the mark yet and I’ll put it aside as a “to work on” recipe for further tweaking.
I was thinking that next time I might consider rolling it in cinnamon-sugar instead of putting cinnamon in the batter, so it would be more like a snickerdoodle base. This time around I rolled half of the cookie dough balls in white sugar, and the other half without. It didn’t seem to make much of a difference taste wise – but the non-sugar coated cookies came out a bit darker in color.
These were tasty when they were still warm though – with the chocolate and caramel soft and oozing.
Here’s my recipe for now:
Caramel Blossom Cookies
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 1/2 t. vanilla
2 cups all purpose flour
1/2 t. baking soda
1/4 t. salt
1 t. cinnamon
2 tablespoons of milk
sugar for rolling
Hershey’s Kisses with Caramel
Preheat oven to 350 degrees.
Cream together butter and sugars. In another bowl, mix the dry ingredients together until well combined.
Add egg and vanilla to butter-sugar mixture. Alternate dry ingredients with milk until combined.
Roll 1 inch balls of dough together – roll in sugar if you like. Place on a baking sheet and stuff them in the oven for 11-13 minutes.
Take cookies out of the oven – they will seem a bit soft. Give them about a minute and then press the Hershey’s Kisses into the cookies. Move to a cooling rack after cookies set up a little bit.