The kids have off school here the next two days. I am super excited for a nice, long, 4 day weekend. My son has two flag football games on Sunday, and Friday night we have movie night with my husband’s work. Should be nice to relax and just spend time with my 7 year old the next couple days. We may have to get in the kitchen and start working on some Halloween treats!
But even if the weather doesn’t cooperate, these cookies will be sure to put you in a good mood. My friend, Roxana first turned me on to these Pumpkin Spice Hershey Kisses. I didn’t realize they existed, and immediately added them to my shopping list. One of my favorite Christmas cookies, is Peanut Butter Blossoms. You know those peanut butter cookies with chocolate kisses in the center. I thought these kisses would be perfect for a fall version of this cookie.
Snickerdoodles seemed like the perfect thing to pair with these kisses. I have made Snickerdoodles before, but I wanted a version that were super thick and fluffy. So I set out to find the perfect recipe. Thanks to How Sweet It Is, I found it. The cookies were full of cinnamon, thick, chewy, and the Pumpkin Spice kisses were perfect. I hope you try these, they really are a wonderful cookie for fall.
Snickerdoodle Pumpkin Kiss Cookies
Cookie Adapted from How Sweet It Is
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla
1 3/4 cups flour
1/4 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
2 Tbls milk
1/4 cup sugar
1 Tbls cinnamon
Pumpkin Spice Hershey Kisses, unwrapped
Preheat oven to 375. Prepare a baking sheet with parchment paper or a silpat liner.
In the large bowl of an electric mixer, cream together butter and sugar until smooth. Mix in egg and vanilla until combined (about 2 minutes). Add flour, baking powder, salt, and cinnamon. Mix until the dough starts to come together. Add in milk. If the dough is crumbly and dry, you can add more milk 1 Tbls at a time, until it comes together. Place the dough in the fridge for 30 minutes.
In a small bowl combine the sugar and cinnamon for dipping. Remove dough from fridge. Roll into 1 inch balls. Roll the balls through the cinnamon mixture until fully coated. Place on a baking sheet. Bake for 10-12 minutes. Remove from the oven, and allow the cookies to cool for a few minutes on the baking sheet. Remove to cool on a wire rack. Immediately topped with pumpkin kisses, pressing gently so they stick. Allow to cool completely before serving.