Biscoff Peanut Butter Blossoms

Preheat your oven to 375 F and situate an oven rack to the very center of the oven. Line 2 large baking sheets with parchment paper and set aside.

In the bowl of a stand mixer (or in a mixing bowl with a hand mixer) fitted with the paddle attachment, combine the brown sugar, granulated sugar, peanut butter, cookie butter and unsalted butter. Mix on medium until the mixture is light and fluffy. Add the eggs and vanilla extract and beat again to combine. Set aside.

In a large bowl, whisk together the flour, baking powder and baking soda.

Fix the speed on your stand mixer to the lowest setting, and add the dry mixture into the wet in ½ cup increments until completely combined.

Now start rolling your cookie dough balls. Roll pieces of dough into 1 inch balls, and then roll the balls in the extra 1/4 cup granulated sugar until coated completely. Place the dough balls onto your prepared baking sheets, spacing them about 2 inches apart.

Bake at 375 F for 7-8 minutes or until the cookies just begin to crinkle. Remove immediately from oven and let cookies cool on the pan for 1-2 minutes before placing the Kisses directly in the center of each cookie.

Transfer the cookies to a wire rack to cool completely. Store in an airtight container for 1-2 weeks.

Notes:
– This recipe makes approximately 2 dozen cookies.
– Use any variety of Hershey’s Kisses that you would like. For this recipe, I used peppermint Kisses, but then again, I am on quite the peppermint kick.