Fall is one of my favorite times for baking. There is something about the temperature dropping and the leaves changing that makes me want to stay inside and make tasty treats. I found this recipe on Pinterest last year but it was after the season, so the pumpkin spice kisses were no longer available. As soon as I saw them in the stores this year (like the first week of September) I bought a few bags knowing that I would make these cookies.
The cookies are not too sweet and have just the right amount of chai. They go perfect with a cup of coffee and a good book.
The recipe is from here:
½ cups Unsalted Butter, Softened
½ cups Sugar
1 whole Egg
¼ cups Chai Concentrate
1 teaspoon Vanilla Extract
1-¾ cup Flour
½ teaspoons Baking Soda
⅛ teaspoons Salt
⅛ teaspoons Chai Spice Mix
1 bag (10 Oz. Size) Hershey’s Pumpkin Spice Kisses
Combine the butter and sugar in the bowl of your stand mixer and cream at medium speed until fluffy, or with a hand mixer, for about 2-3 minutes. Add the egg, chai concentrate, and the vanilla; mix until combined. Add the flour, baking soda, and salt, scraping down the sides of the mixing bowl as necessary. Cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 325 degrees F.
Using your hands, roll the dough into 22 to 24 1-inch round balls. Place the dough balls on parchment paper-lined baking sheets and sprinkle chai spice mix lightly over cookies.
Bake the cookies for 12-15 minutes. Meanwhile, unwrap kisses.
Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Don’t touch or the kisses will turn into puddles! Cool completely.
I really enjoyed this recipe and I plan on making another batch of these cookies to share at some of my fall festivities. Leave a comment if you try making them or have tried them before!