Cinnamon Roll Cookies…

I have my friend Kim to thank for these cookies. You see, I had not prepared adequately for the great “Snowpocalypse” we had a couple of weeks ago and….ran out of butter. It was horrible. Being snowed in your house for 4 days without any butter?! A nightmare!! However, I whined enough about it on my facebook page that a nearby friend, Kim, came to my rescue. She brought me FOUR boxes of butter, y’all. FOUR. I was so happy I immediately got in my kitchen and made these cookies. They look good, huh? Well they ARE!

I got the recipe from the lovely Darla of Bakingdom not too long ago and it was the very first thing I turned to when I finally got some butter! I’m so glad, too! These were really fun to make- a little more involved than average cookies, which I thought was a nice change of pace. The cookie itself is crumbly and buttery and just loaded with warm, spicy cinnamon; but the icing is what pushes these cookies over the top. It has espresso powder, so it’s got a wonderful coffee flavor which I just LOVE! These were such a treat on a cold day with a hot cup of coffee- I can’t wait to make them again!

Cinnamon Roll Cookies

For the cookies:
1 cup (2 sticks) unsalted butter, softened
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
3 cups flour
2 teaspoons baking powder
1 teaspoon salt

For the filling:
1/4 cup (1/2 stick) unsalted butter, very soft
1/4, plus 2 tablespoons packed brown sugar
2 teaspoons cinnamon

For the icing:
2 cups confectioners’ sugar
2 tablespoons melted butter
1/2 teaspoon instant espresso powder
2 teaspoons vanilla
2-4 tablespoons milk

To make the cookies: In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugars together until light and fluffy. Add the eggs one at a time, and beat until just combined. Scrape the sides of the bowl, then add half of the flour mixture and mix until just combined. Add the remaining flour mixture and beat until thoroughly combined, scraping the bowl as needed. Scrape the dough into a ball in the center of the bowl, cover with plastic wrap, and chill in the freezer for 30 minutes, or the refrigerator for at least an hour.

Once the dough is chilled, divide it into two equal halves. Place one half back in the bowl and put it back in the refrigerator for now. On a large piece of plastic wrap, pat the first half of the dough into a rectangle about nine inches by twelve inches, and about half an inch thick. Place half of butter on the dough and spread it all the way to the edges. Sprinkle half of the brown sugar evenly over the buttered dough and press the sugar into the dough. Finally, sprinkle half of the cinnamon evenly over the dough. Use the plastic wrap to tightly roll the dough into a log. Place the log in the freezer for 30 minutes or the refrigerator for at least an hour. Repeat with the remaining half of the dough and filling ingredients.

Preheat the oven to 350 degrees. Line a baking sheet with Silpat mats or parchment paper.

After the dough has chilled again, slice each log into half inch slices (about 24 per log). Place on the prepared baking sheets and bake for 10 to 12 minutes. Transfer to a wire cooling rack and allow to cool completely before icing.

To make the icing: In a medium bowl, combine the butter and instant espresso powder. Add the confectioners’ sugar and vanilla and whisk until it just comes together. Next, add the milk, one tablespoon at a time until the desired consistency is reached. It should be thin enough to drizzle, but thicker than a glaze.

With the cookies on a wire cooling rack set over parchment paper, drizzle the icing over the them with your whisk. Allow the cookies to set up for a few minutes before stacking or storing.

Recipe source: Bakingdom

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Mini Chocolate Chip Cookie Sandwiches…

YIPPEE! Valentine’s Day is just around the corner and I can’t wait! I think Valentine’s Day is probably one of my very favorite holidays; it’s one we don’t have to stress over or share with family- it belongs to just the two of us and I LOVE that! We always have the most fun…just staying at home cooking together, sharing a few glasses of champagne…I look forward to it year round! This year, I’m almost afraid to tell you what we’re doing because I don’t want to jinx it! We’re…….making sushi. Together. At home. Yikes. This could be very, very interesting! Good thing I have a plan B (frozen pizza, anyone?)! ;)

(Don’t you just love how I took this great close up shot…….of the only two hearts that have gibberish on them?! *sigh* That’s what I get for buying cheap Valentine’s candy…)

Anyway, with Valentine’s Day being so special to us, I wanted to share a few Valentine-friendly recipes with all of you beforehand, in case you need some fun ideas for your sweetie! These adorable little cookie sandwiches are SO easy, but so pleasing to the eye and soooo delicious! Who can resist chewy chocolate chip cookies with pink buttercream sandwiched in the middle?! Not me! Or my hubby! I used my favorite chocolate chip cookie recipe and my old standby buttercream- what a great combination! Try these out this Valentine’s Day; your sweetheart will love them!

Mini Chocolate Chip Cookie Sandwiches

For the cookies:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks), melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups semisweet chocolate chips

Preheat the oven to 325 degrees. Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

Scoop out cookie dough and roll into small 1-inch balls (a little smaller than the size of a walnut) onto the prepared cookie sheets.

Bake for 7-8 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

For the buttercream:
1 stick butter, at room temperature
3-4 cups powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla

Place the butter in a large mixing bowl. Add 1 cup of the powdered sugar, 1 tablespoon of the milk, and the vanilla. On medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, and more milk as needed, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading or piping consistency. You may not need to add all of the sugar or milk. Stir in any food coloring at this point, if desired. Refrigerate until needed.

To assemble:
Place your colored sprinkles in a shallow bowl or pie plate. When the cookies are cooled, either spread or pipe (I used a Wilton 2A round tip- you could also just use a ziploc bag with the tip cut off) a generous amount of frosting on the bottom of half the cookies. Place the remaining cookies on top and gently roll the sides in the sprinkles. Refrigerate until ready to serve. You’ll want to let them sit at out room temperature for at least 20-30 minutes before serving, so the cookies and frosting will soften a little. Enjoy! Makes approximately 25 sandwiches.

Recipe sources: cookies- allrecipes.com; buttercream- adapted from Magnolia Bakery

Whatever you decide to do for Valentine’s Day this year, I hope it’s extra sweet! xoxo

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Fluffernutter Chocolate Gobs…

I told you I had something really sinful planned for those peanut butter cookies! Come on, you didn’t think me, of all people, would be able to leave those delicious peanut butter cookies alone, did you?! Of course not! I decided it would be a good idea to top them with gooey, sticky marshmallows and a healthy glob of chocolate. :) Much better! I made all the cookies at the same time (the plain peanut butter ones and the chocolaty-marshmallowy ones), then sent them both to work with hubby the next day. He said the chocolaty ones disappeared before 10AM! Success! Even my own hubby, who doesn’t really care for sweets all that much couldn’t keep his hands off these! I gave it a lot of thought and decided to call these “Fluffernutter Chocolate Gobs”- it just felt right.

So, if you’re a fan of peanut butter + marshmallow + chocolate….these are your dream come true! Heck, if you’re a fan of ANY kind of sweets at all, these are your dream come true!

Fluffernutter Chocolate Gobs
-my own evil, delicious thought

1 batch of peanut butter cookie dough (recipe follows)
mini marshmallows
chocolate glaze (recipe follows)

Soft and Crumbly Peanut Butter Cookies
-adapted from allrecipes.com

1/2 cup (1 stick) unsalted butter, softened
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour

Combine the flour, baking soda and salt in a bowl, set aside.
In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter and sugars for 2 minutes, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low speed. Chill dough 15 minutes in the refrigerator.
Place by rounded spoonfuls on a cookie sheet lined with parchment paper and bake in a preheated 350 degree oven for 7-9 minutes, until edges are very lightly browned (cookies will not spread much at all). Do not overbake.
*Makes approximately 2 dozen cookies

Chocolate Glaze
-my own recipe

3 tablespoons butter
2 tablespoons cocoa powder
1/2 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1-2 tablespoons milk, depending on how thick you want it

In a small sauce pan, melt the butter over medium heat. Stir in the cocoa powder and mix until smooth. Remove from heat and add in the vanilla.
Slowly stir in the powdered sugar, gradually adding the milk as needed to get it to the desired consistency (you want it thin enough to drizzle, but thick enough that it won’t run all over- a little thicker than molasses).

To assemble the cookies:
As soon as the peanut butter cookies come out of the oven, place 3-4 mini marshmallows on the top of each cookie (you may need to flatten the cookies slightly with a spatula first). Place them back in the oven for 2-3 minutes, until the marshmallows are melted. Let cool completely.

When completely cooled, spoon a small amount of chocolate glaze over the top of each cookie. Glaze will set slightly upon cooling.

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Soft and Crumbly Peanut Butter Cookies…

Earlier this week I had a craving for peanut butter cookies, which is odd, because I’m not the world’s biggest fan of peanut butter cookies. I think it’s the flat, slightly crunchy texture I’m not crazy about. And don’t get me started on those little fork prints in the tops! What if I want a peanut butter cookie WITHOUT fork prints?! Anyway, to satisfy my peanut butter cookie craving, I did a search for ‘soft peanut butter cookies’ on allrecipes.com and came out with this recipe. It’s different from any other peanut butter cookie I’ve ever had- really soft in the middle, yet slightly crumbly with an almost shortbread-like texture. Really, really delicious! I split my dough in half, used one half for plain peanut butter cookies, then used the other half for something else. Something….really sinful. But you’ll have to wait until tomorrow for those. ;)

Soft and Crumbly Peanut Butter Cookies
-adapted from allrecipes.com

1/2 cup (1 stick) unsalted butter, softened
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour

Combine the flour, baking soda and salt in a bowl, set aside.
In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter and sugars for 2 minutes, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low speed. Chill dough 15 minutes in the refrigerator.
Place by rounded spoonfuls on a cookie sheet lined with parchment paper and bake in a preheated 350 degree oven for 8-10 minutes, until edges are very lightly browned (cookies will not spread much at all). Do not overbake.
*Makes approximately 2 dozen cookies

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Oreo-Stuffed Chocolate Chip Cookies…

I have almost no words for these cookies…..almost. A few that actually do come to mind are…miraculous, ingenious, life-changing. Could anything stuffed with Oreos and baked to a golden, gooey deliciousness NOT be life-changing? I have the beautiful and talented Jenny of Picky Palate to thank for these. I saw them on her site just a couple of days ago and rejoiced when I discovered I had everything I needed to make them! Hallelujah! Based on so many of my recipes (S’mores-stuffed brownies, chocolate ganache-stuffed cookies, salted caramel-stuffed pumpkin blondies, etc…), I think it’s safe to say that indeed, I LOVE “stuffed” desserts! These are no exception; soft, chewy, gooey…miraculous. You must try them.

Oreo-Stuffed Chocolate Chip Cookies
-Picky Palate

2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies

1.  Preheat oven to 350 degrees F.   In a stand or electric mixer cream butter and sugars until well combined.  Add in eggs and vanilla until well combined.

2.  In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack.

Makes about 2 dozen VERY LARGE Cookies

**I actually used a different chocolate chip cookie recipe for mine, but they spread a little too much, which is why I went ahead and posted Jenny’s recipe as-is; her’s is probably better!
:)

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Chocolate Mint Puddles, Revisited…

Prepare yourself for the world’s most delicious cookie! I’ve made these every Christmas for over 4 years now…they’re SO good! In fact, they’ve been featured on here before, but they were included in a post with 3 other types of cookies, so I decided to revisit them and give them their very own post! They deserve it! They’re originally called Chocolate Peppermint Cookies or something like that, but I changed the name to ‘Chocolate Mint Puddles’ a few years back because I thought it was totally fitting (it must have caught on too, because since then, I’ve seen quite a few bloggers adopt the name too!). If you’re a chocolate/mint addict like me, you’ll absolutely love these. They’re a bit more work than the average cookie, but totally worth it! Make these for your next cookie exchange or party- everyone will go nuts for them!

Chocolate Mint Puddles
-allrecipes.com

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints (Andes mints)

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees F. Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

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Oatmeal Cranberry Delights…

Some of you may remember me winning a cookie contest last year with my Toasted Oatmeal Cookies with Golden Raisins, Pecans and Coconut. It was pretty cool- got my picture in the paper (a boat-load of times!) and they now sell my cookies at a local bakery. Well, this year they asked me to come back as a judge- neat, huh? I got to judge cookies alongside some of DFW’s most prestigious bakers and bakery owners! Very cool! We tasted 7 different yummy cookies, and I came away with some great recipes to share with you! My favorite being these Oatmeal Cranberry Delights. These were the runner up (although they had my vote for 1st place!) and everyone really liked them. They’re slightly chewy, spicy, a little chocolaty and the cranberries and white chocolate add a whole other level of flavor! A perfect holiday cookie- they’re so pretty (and extremely easy to make!). I highly recommend these for your next Christmas party or cookie exchange!

Oatmeal Cranberry Delights
-adapted from Debbie Nicks, Joshua, TX (runner up of the Ft. Worth Star Telegram Very Merry Cookie Challenge 2010)

1 cup (2 sticks) butter (softened)
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups self rising flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups oatmeal
1 cup finely chopped pecans
1 bag of dried cranberries (6 oz.)
1 cup grated milk chocolate bar
1/2 cup melted white almond bark

Preheat oven to 375 degrees. Cream butter, sugars, eggs and vanilla. Mix flour, oatmeal, salt and cinnamon together and add to butter mixture. Stir until ingredients are well mixed. Fold in pecans, crasins, and grated chocolate bar. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake for approximately 10-12 minutes, until golden brown. Move to cooling rack until completely cooled. Drizzle melted almond bark over cookies. Serve after almond bark has dried. Makes approximately 40 cookies.

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Peppermint Kisses…

Well, after a nice long week off, I’m very well-rested and ready to get back to blogging! I hope everyone had a wonderful Thanksgiving with friends and family! We sure did! However, I’m feeling QUITE guilty about my pie-intake over the past few days…I’m not proud to admit I’ve pretty much single-handedly polished off two whole pies without help. SO, no more pie for me for awhile….I’ll just switch to cookies! ;)

I’m thrilled to say, I think I’ve just found my new favorite Christmas cookie! These are soft and chewy with the tiniest bit of crunch, and they have a delicate kiss of peppermint flavor- thus their name. They’re absolutely delicious and perfect for the holidays! But what makes these so special?? Why, the use of candy cane flour, of course! Never heard of candy cane flour? That’s because I made it up! ;) When I was finished crushing my peppermints for the topping, I sifted out the dust (it’s a flour/powdered sugar consistency, which is why I deemed it ‘candy cane flour’) and stirred it into my flour/baking powder/salt mixture. It adds a delicate, subtle peppermint flavor without being overpowering- sometimes at Christmas, lots of “pepperminty” things tend to be a little too “pepperminty” for my taste. This was perfect. I even stirred a little of my leftover ‘candy cane flour’ in my coffee this morning! Delicious!

Peppermint Kisses
-basically just an embellished adaptation of Dorie Greenspan’s “Grandma’s All-Occasion Sugar Cookies”

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup candy cane flour**
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract

crushed peppermints, for garnish (about 1/2 cup)
6 ounces (3 squares) white chocolate flavored almond bark or candy coating

Center a rack in the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone mats.

Whisk the flour, salt, baking powder and candy cane flour together.
Working with a stand mixer, preferably one fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and yolk and beat for another minute or two; beat in the vanilla. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated. When mixed, the dough will be soft, creamy, and malleable.

Drop the dough onto the baking sheets by rounded spoonfuls.
Bake the cookies for 9 to 11 minutes, rotating the sheets at the midpoint. The cookies should feel firm, but they should not color much, if at all. Cool completely.

Heat the almond bark in the microwave in 30-second intervals until melted and creamy. Drizzle over the cooled cookies (I used a ziploc bag with the tip snipped off, but you could also just drizzle with a spoon), then sprinkle with the crushed peppermints.
Makes about 40 cookies.

**Like I noted above, “candy cane flour” is just finely crushed candy canes- you can make it with your food processor or just use a hammer (or rolling pin) and a ziploc bag (which is what I did). Try it in your coffee,  stir it into cookie dough, sprinkle over cakes or even dip the rim of your martini glasses in it for a festive cocktail! So fun! :)

Thanks to Jana, Jeff, Carol and Albert for suggesting the name of these cookies! ;)

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Maple-Walnut Shortbread…

Listen up, dear readers, because I’m going to tell you how to be the most popular guy at work: bring cookies. Often. Think about it- everybody’s face immediately lights up when you announce, “I brought cookies!”, then they ‘ooh and ahh’ and talk about how delicious they are. Yep, nothing brightens up your co-workers’ work days like a fresh, homemade cookie. Cookies like these! I found these in Martha Stewart’s ‘Cookies’ and was intrigued by the use of maple syrup (I’ve really been into maple flavored treats lately!). They’re so crisp and delicious- my coworkers really, really enjoyed them! The coarse sugar on the top really adds an extra special touch, I think. These would be great after dinner with coffee or a hot cup of tea. Very delicate and all-around tasty.

Maple-Walnut Shortbread
-slightly adapted from Martha Stewart Cookies

2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
3/4 cup walnuts (about 2 1/4 ounces), finely chopped
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup pure maple syrup
1 large egg yolk
1 large egg, lightly beaten
coarse sugar, for sprinkling

Into a medium bowl, sift flours and salt. Whisk in 1/2 cup chopped walnuts, set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup and egg yolk; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1 1/2 hours or overnight.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.
On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg and sprinkle the entire surface with coarse sugar.
Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool. Store in airtight containers at room temperature up to four days. Makes approximately 2 dozen.

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Delicious Halloween Cookie Fail…

Ugly little things, aren’t they? Yep. Sometimes the best intentions can lead total failures. Like these cookies. I saw these Chocolate Pumpkin Spice Kiss Cookies on Barbara Bakes and immediately set out to make them. They looked totally delicious- soft chocolate cookies filled with a sweet pumpkin spice kiss in the center! YUM! Only thing is…I decided to get ‘creative’ and ended up with some really ugly, rather embarrassing cookies. Remember that time I said there are some recipes food bloggers shouldn’t mess with? Yeah, I totally should have taken my own advice here. I was in the Halloween spirit and thought I’d roll the cookies in some black decorating sugar before baking to give a ‘spooky’ effect. What I ended up with was charred hamburger patty cookies. FAIL.

Seriously! Don’t they look like charred hamburger patties??! Not pretty. So, hubby and I had a good laugh over it and decided to go ahead and give them a try anyway…besides the fact that the black sugar turned our mouths and teeth black (eww!), these were actually really, really good! The chocolate cookie mixed with the spiciness of the pumpkin spice kiss was a great combination! Despite how delicious they were, I ended up throwing them out since I was too embarrassed to take them to work with me (I’d forever be ‘the weird lady who brought burnt meat cookies’- not something I’d enjoy!), BUT, I’ll most definitely make these again in the future…just without the black sugar. ;)

Chocolate Pumpkin Spice Kiss Cookies
-Barbara Bakes

2 1/2 cups flour all purpose flour flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
48 Hershey’s Pumpkin Spice Kisses, unwrapped

In medium bowl, sift together flour, cocoa and baking soda.
In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 Hershey’s Pumpkin Spice Kiss, covering completely.
Place 2 inches apart on ungreased cookie sheets. (I always bake cookies on parchment paper.)
Bake at 375° for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.

I hope everyone has a wonderful, safe and FUN Halloween!!! :)

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