Big decisions need to be made here, do you like more cookie or more kiss? These cookies expand more than you think, so a little less than a tablespoon works perfectly for these (I like a little more kiss).
1 stick butter, room temp
1 cup almond butter*, room temp
1 cup sugar (plus a little extra for rolling, optional) oops, I forgot to roll mine
1/2 cup brown sugar
2 eggs, room temp
1 teaspoon vanilla extract
1–3/4 cups whole wheat pastry flour*
2 teaspoons baking soda
1 teaspoon kosher salt (scant)
60 Hershey Kiss chocolates
*you can use peanut butter instead of almond butter
**you certainly can use all-purpose flour, you may want to add an extra 1/4 cup or so. What I love about WWPF is the extra nutrients, especically if you use Sunrise Flour Mill flour, I’m a big fan!
Preheat oven to 350.
In a stand mixer, cream together butter and almond butter until smooth about 3-4 minutes.
Add sugar and brown sugar to the butters and beat until fluffy. Mix in eggs and vanilla.
Stir together flour, baking soda and salt. Add dry ingredients to butter/sugar/egg mixture. Mix to combine, don’t over mix.
Roll about a tablespoon of dough into a ball, then roll dough ball in extra sugar (I always forget this step, they’re still tasty though!). Place on a baking sheet. Continue rolling and place cookies at least 2 inches apart. Bake for 7-9 minutes. Cookies should be puffy and soft looking.
Remove from the oven, and press a kiss into the center of each cookie. Remove cookies to wire rack and cool completely.
Tip: Be sure to not make the balls too big, less than a tablespoon, they expand quite a bit in the oven. You need the right dough to kiss ratio!
Kisses come in all sorts of flavors nowadays, you can stick with the original, or experiment with mint, or white chocolate. Knock yourself out!
Keywords: almond butter blossom cookies, holiday cookies, kiss cookies, peanut butter blossom cookies, all-butter cookies, hershey kiss cookies without peanut butter, best almond butter blossoms
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