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Caramel Biscoff Blossoms Cookies are a twist on peanut blossoms for caramel and cookie butter lovers! Perfect for cookie butter fans.

If you’re a fan of Biscoff Spread, Biscoff Cookies and/or Hershey’s Kisses, these Kiss Cookies are calling your name!

Caramel Biscoff Blossoms Cookies on a white ceramic tray

Why You Must Make

  • My kids love peanut butter blossoms, so I knew they’d love this Biscoff version!
  • A dab of caramel before adding the chocolate Kiss made these even more decadent than their namesake.
  • Biscoff spread is swapped out for the peanut butter in peanut blossoms for a one of a kind cookie!

Caramel Biscoff Blossoms on a square white plate

Expert Tips

  • These caramel Biscoff Blossom Cookies were simple to make, especially since instead of making homemade caramel, I used bagged caramel candies. Unwrapped, then melted with some cream made for an easy caramel component. Sometimes you just have to take a shortcut this busy time of year.
  • Use a cookie disher to make evenly sized cookies, then roll the dough into round balls.
  • When they come out of the oven, use a spoon to make an indentation in the middle of each cookie. These wells will be where the caramel is placed.
  • Then unwrap and add whatever kind of Hershey’s Kisses or Hugs appeals to you!
Overhead view of Caramel Biscoff Blossoms on a rectangular white tray

 

More Holiday Cookies You’ll Love

Caramel Biscoff Blossoms Cookies on a white ceramic tray
The Recipe:

Caramel Biscoff Blossoms

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Yield 36 cookies

Chewy Biscoff cookies topped with caramel and a Hershey's Kiss

Ingredients

  • 1/2 cup butter
  • 3/4 cup Biscoff Spread (creamy or crunchy)
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 ounces vanilla caramels
  • 2-3 tablespoons cream
  • 1/2 teaspoon vanilla
  • 36 Hershey's Kisses

Instructions

  1. Beat butter, Biscoff and sugars together till creamy. Add egg and mix till blended. Mix in vanilla and milk, then dry ingredients. Chill dough while preheating oven to 350º. Line baking sheets with parchment paper.
  2. Roll rounded tablespoonfuls of dough into balls and place about 2 inches apart on baking sheets. Bake 10-12 minutes or till golden. Remove from oven and use the back of a round tablespoon and make an indentation in each cookie (making a well for the caramel). Remove cookies to cooling rack.
  3. When all are baked, microwave caramels and 2 tablespoons of cream for one minute. Stir, then continue to microwave at 30 second intervals, stopping to stir till mixture is smooth. Stir in vanilla.
  4. Spoon a teaspoon or less of caramel into the indentation in each cookie. Press unwrapped Hershey's Kiss into the caramel. Let cool before sampling.

Nutrition Information:

Yield:

36

Serving Size:

1 cookie
Amount Per Serving: Calories: 138Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 106mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g

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© Liz Berg
Cuisine: American / Category: Cookies