Chocolate Caramel Kiss Cookies
I make this cookie every Christmas with my family. It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor. —Kristen Heigl, Staten Island, New York
Total TimePrep: 15 min. Bake: 10 min./batch + cooling
Makesabout 2 dozen
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1 cup sugar, divided
- 1 large egg plus 1 large egg yolk, room temperature
- 1-1/2 teaspoons vanilla extract
- 1-1/4 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 24 caramel-filled milk chocolate kisses
- Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next 5 ingredients; gradually beat into creamed mixture.
- Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts1 cookie: 143 calories, 6g fat (3g saturated fat), 27mg cholesterol, 170mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.
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Originally published as Chocolate Cinnamon Caramel Kiss Cookies in Ultimate Cookie Swap Bookazine 2017