Friday, November 11, 2011

pumpkin spice kiss cookie party!


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Can you believe my husband hasn't touched the FRENCH SILK PIE I made? Have I mentioned that he is "health conscience"? I KNOW! When I first found out, it really made me question our relationship, ha! But, being a loving and supportive wife, I made him these cookies today. They are PUMPKIN spice kiss cookies; pumpkins are vegetables; vegetables are healthy. He will eat a half dozen of these & think I'm amazingly thoughtful! Everyone will be happy!

I'm whispering so he doesn't hear...These cookies are not particularly healthy. They don't even have any pumpkin in them. But they are creamy, little bites of heavenly cinnamon sweetness. Shhhh...They might even have as many grams of fat & sugar as a french silk pie. We don't know; we won't talk about it.

I got the recipe from my friend and neighbor, Mindy. Not only did she give me the recipe. she also tracked down the pumpkin spice kisses & delivered them to my door. Thanks, Mindy! Keep these kisses on your radar. I believe they are available in the Fall at Target & WalMart.

OR...EBAY...for $10 a bag! Dang!




Don't cut the kisses in half for the recipe. I just wanted to show you the goodness inside.

Pumpkin Spice Kiss Cookies
click HERE to print recipe only
makes 4 dozen cookies


ingredients:

1 1/2 cups sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 package Pumpkin Spice Hershey Kisses

directions:

1. Preheat oven to 375 degrees. Unwrap Hershey Kisses and set aside.

2. In a large mixing bowl, cream butter and sugar. Add vanilla and eggs and beat until light and fluffy.

3. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add to butter mixture. Mix until just combined.
 4. Place rounded tablespoonfuls 2 inches apart on a parchment lined or sprayed cookie sheet.
 5. Bake 7 to 9 minutes. Remove from oven and immediately press a Hershey Kiss into the center of the cookie. Move to a cooling rack to finish cooling.

P.S. A reader commented below & suggested that you FREEZE the unwrapped kisses for a bit before you put them on the cookies. That way they won't melt. What a great idea! I'm going to give it a try next time. I love it when my readers share their ideas with me! Thanks!

P.S. A few people have commented that the dough is too dry. I'm not sure why that is for some,but readers below suggested to make sure your butter is softened & that your eggs are large & that your flour is not packed when measured. If yours seems too dry to shape as shown, add 1-2 tablespoons of milk. I had another reader who made them & added 3 tablespoons of molasses. She said they were YUMMY!

This is what happened to the first pan of cookies when I immediately pressed the Kisses in after baking. I swirled the melted kisses with a toothpick so the cream centers would show a bit. I let the cookies cool for a few minutes before adding the kisses on the rest & they didn't melt. I can't decide which way I liked them best, melted or kiss shaped. Happy baking!


 
9/24/12 update: I didn't have any kisses but wanted a sweet cinnamon treat tonight. I made these exactly as written, minus the kisses. Mixed up 1 teaspoon cinnamon and 3 tablespoons sugar in a separate bowl. Rolled the cookie dough into the cinnamon sugar mixture before baking, like a snickerdoodle. YUM! Here are a couple of a pics of tonight's version, soft, chewy, cinnamon sweetness!




31 comments:

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    ReplyDelete
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    ReplyDelete
  3. What a perfect fall cookie! This recipe was an instant success on RecipeNewZ and is now published on our "hall of fame" Facebook page: http://www.facebook.com/RecipeNewZ
    Congrats!

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  4. If you freeze the kisses for a couple of hours before using them it really helps :)

    ReplyDelete
    Replies
    1. Thanks so much for the great idea! Freezing the kisses would definitely keep them from melting when you put them on top of a hot cookie! I'm going to add a note to the recipe suggesting it! I appreciate your sharing that tip! :)

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  5. These look amazing! I love this time of year because I get to make yummy new pumpkin recipes! My kids will definitely love to snack on these. Thanks for sharing!

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    Replies
    1. Hi Britt! Thanks for stopping by & leaving a comment! I hope you enjoy these as much as we do! I love fall baking too! :)

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  6. I got my kisses at CVS (tee-hee), the candy ones! I unwrapped and froze them for 30 minutes according to the instructions on the recipe I used, that was long enough, they didn't melt. My comment is how I marvel at the pictures I see of these fat little kiss cookies, even the latest edition of Taste of Home magazine has a recipe for Candy Cane Kiss cookies, and they look perfect-nice and plump! Mine start out plump, then flatten out, while they taste fine, they don't look as pretty. I've tried several different things to try to correct this, but haven't come across the answer yet. My mom always had perfectly plump little cookies with a kiss on top on her tray of holiday cookies, sadly i can't ask her for advice as she is no longer with us. I have 8 bags of Pumpkin Spice Kisses, it's a rainy day, the guys are splitting wood all week end...perfect cookie baking time! I just can't bear to think of those flat little cookies I'll produce! It will ruin my reputation! Help!
    Kathy

    ReplyDelete
    Replies
    1. Hi K, You're going to make your mama proud with fat little cookies before those 8 bags of P.S. kisses are gone for sure! Fat little cookies are my favorite too! I have a few tips for you to try: If your cookies go flat when baked, your butter may be too soft. Softened butter should look exactly like cold butter, not melted or drippy. You can also REFRIGERATE your cookie dough for an hour before baking and between batches. Cold cookie dough hold it's shape better while baking. I do that with sugar cookies. Another idea is to add an extra 1/4 cup of flour. GOOD LUCK! Let me know how they turn out! :)

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  7. What did I do wrong with this recipe. My batter was very crumbly and I had to form them into balls. Threy came out very dry and fell apart when I tried to put the kisses on the top. Help.

    ReplyDelete
    Replies
    1. BUMMER! I've made them a bunch & just made them again tonight to see if I could help you. I didn't have any kisses but made the recipe exactly as written minus the kisses. I tossed the cookie dough into cinnamon sugar after scooping it out, snickerdoodle style. They were DELICIOUS. There really isn't anything dry or crumbly about the cookies or the dough. So I'm not sure what went wrong. Did you use a full stick of butter (1/2 cup), 2 eggs & 2 and 3/4 cup flour? The dough is a pretty stiff cookie dough but it's not crumbly. I took a few pics of the dough tonight & I'll post them above so you can see what it should look like. I hope this helps! If you are in UT email & we can make them together! :)

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    2. Make sure that you use 2 LARGE eggs. Smaller eggs will make a dryer dough.

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    3. Making these right now and mine did the same! I just added a little extra egg white to the remaining dough to see if it would help. They are already less crumbly. Hope this makes the difference!

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    4. I added 3 tablespoons of molasses to the recipe & they were SOOOO good! Not dry at all.

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  8. These are super good! I used 1/4 tsp each of ginger and cardamom, instead of a full 1/2 tsp ginger. This would make a nice base cookie for any 'kiss'.

    ReplyDelete
    Replies
    1. Hi Megan, I'm so glad you liked them! I have cardamom in my spice rack & have no idea what I bought it for. I'll be sure to try it in these cookies next time! Thanks for the idea! :)

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  9. How long is cook time?? My cookies were still dough at 9 minutes!!

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    Replies
    1. Hi, oven temperatures vary but mine are perfect at 7-9 minutes at 375 degrees. You might want to check your oven temperature. I make my cookies quite small & actually like mine baked closer to 7 minutes. I always slightly under bake my cookies because I like them extra soft. Hope this helps! :)

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  10. I've made these three times in about 4 weeks. I first hoarded about 8 bags of Kisses because they aren't easy to find.

    I've experienced the crumbly dough once and it was because I wasn't patient enough to soften my butter properly. It's really important to have the butter properly softened.

    Also, don't pack the flour. The best way to measure flour for baking is to use a scoop from the flour canister into the measuring cup...that way you don't accidently pack the flour in the cup.

    Key to keeping the kisses from melting is 1. cool on rack for 5 full minutes and 2. use frozen kisses.

    I tried my cookies at 9 minutes and felt they were a bit too done so 8 was also my perfect time with convection on.

    Love this recipe and thanks to all those who left tips.

    ReplyDelete
    Replies
    1. YAY! So glad you enjoyed them! Thanks for sharing your tips! You are a pumpkin spice kiss cookie expert after making them 3 times! :) I wish I had a convection oven.

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  11. These are amazing! I did half regular sugar, half Splenda baking mix to lighten them up a little and substituted half of the regular flour for whole wheat flour. SO GOOD!

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    Replies
    1. Great idea...I'm going to try that!

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  12. I usually substitute applesauce for oil in cakes, brownies, ect. and nobody can tell the difference. Sooooo why not substitute canned pumpkin for the butter in this recipe? I'll bet they will come out moist and delish. Then you can REALLY call them pumpkin spice cookies! :)

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    Replies
    1. Oh, you healthy bakers are trying to convert me, aren't you? :) Please let me know how subbing the butter for pumpkin turns out. I might make my husband a healthy dessert after all! LOL!

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  13. Hello,
    Just made these cookies for Thanksgiving tomorrow (well, today technically, if it wasn't for the last minute, nothing would get done around here). For those commenting about the dough being dry, I will agree with your above comment that this is definitely a stiff dough. My arms were getting a workout using the mixer to incorporate the dry ingredients. However, the end result is a dense, chewy cookie. I'm not sure what happened with the seasoning in my cookies, but they taste like there's too much cinnamon. Maybe I used the tablespoon instead of the teaspoon to measure, who knows. Next time I may use pumpkin pie spice to include a few more spices (cardamom, cloves). Otherwise, these were great cookies. I froze the kisses like others mentioned and it did the trick, not one kiss melted. Thanks for the recipe and have a great Thanksgiving!

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  14. Do you know if these cookies can be frozen? I'm thinking about making them for a cookie exchange in December. I'll bake them either next month or the beginning of November when I have more time.

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    Replies
    1. Hi Karen, I've never frozen baked cookies. But I love to freeze cookie dough, scooped into balls & ready to pop in the oven. I'd go that route. At least you'd have all of the cookie dough made & ready to bake for your exchange. How many cookies will you be making? I've never been to a cookie exchange but they sound so fun! Good luck!

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  15. I made these the other day, and they were sooo tasty! Thanks for the recipe!

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  16. This is the perfect blog for anyone who wants to know about this topic. Great stuff, just great!.. i will try to make pumpkin spice kiss cookie.. agen bola terpercaya

    ReplyDelete

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