Ingredients
½cupbutter,1 stick, room temperature
¾cupcreamy Biscoff spread
⅓cupbrown sugar
⅓cupsugar
1large egg
1tspvanilla extract
2cupsall-purpose flour,or white whole-wheat flour
1tspbaking soda
½tspsalt
48Hershey’s kisses,unwrapped
⅔cupsugar,for rolling the cookie dough
Preparation
Preheat oven to 375 degrees F. Line a baking pan with parchment paper or mist with cooking spray.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, Biscoff spread, brown sugar, and sugar. Beat together on medium-high speed for about 3 to 4 minutes until light and creamy, scraping down the bowl as necessary.
Add the egg and vanilla and mix until combined. Then add the flour, baking soda, and salt and mix until just combined.
Roll dough by even (not rounded) tablespoon-fulls into small balls. Roll each ball in sugar until it is coated completely. Place on the prepared sheet pan about 2 inches apart.
Bake in batches for about 10 minutes until cookies are beginning to crack on the surface and the bottoms just begin to brown.
Immediately after removing cookies from the oven, place a Hershey’s kiss in the center of each cookie, pressing it down gently. After a few minutes, transfer cookies to a wire rack to cool.
Store cookies in an airtight container at room temperature for up to 7 days.
