The moment I saw the “Sugar Cookie” flavored Hershey’s Kisses in the store this recipe sprang into my head. I thought I was SO brilliant, but come to find out Hershey had already come up with this idea. I guess it was just too obvious and not so brillant after all! No matter, while it might be Hershey’s original idea, it was also mine, so here you go: a variation on the traditional Peanut Butter Blossom, it’s sugar cookie dough with sugar cookie kisses. This is meant to be a quick and easy way to make a festive cookie, and so it uses a mix. If you want all homemade, make this with my favorite homemade sugar cookie dough. We loved the vanilla flavor of the cookie dough with the white-chocolate-vanilla of the kisses.
Ingredients
1 (180g package) Sugar Cookie flavor Hershey’s Kisses, about 36 kisses
1 (456g or 17.5-ounce package) sugar cookie mix, plus the ingredients called for on the package
or, homemade sugar cookie dough (my recipe, or your favorite)
white, red and green sanding sugars
Directions
- Line a baking sheet with parchment paper. Unwrap 36 Sugar Cookie kisses; set aside. Prepare sugar cookie mix according to directions, or make your own with a homemade recipe. With a small (1-tablespoon) cookie scoop, make dough balls about 1 inch in diameter, or slightly more. Roll balls in sanding sugar and place on prepared baking sheet. Refrigerate for 30 minutes (this helps keep the cookies from spreading). Pre-heat oven to 375F (or 350F on a dark or non-stick baking sheet). Bake about 8 minutes or until edges are set and barely golden. Remove from oven and allow to cool. Note: the white kisses melt easier than the regular Hershey’s kisses. I found that if I immediately topped my cookies with the Kisses, they melted into blobs. Allow them to cool for at least 5 minutes, maybe even a few minutes more more, so they haven’t yet solidified and you can still press the kiss into them, but aren’t so hot that they melt the kiss. Top each cookie with an unwrapped kiss and press down slightly. Remove to wire racks to cool completely. Do not touch them until chocolate has cooled and solidified.