Butterbeer Blossom Cookies

Butterbeer Blossom Cookies are a fun twist on the classic blossom cookie. These soft buttery cookies are rolled in sugar and topped with creamy Butterbeer Hershey’s Kisses, creating a delicious dessert that’s perfect for holidays, parties, or anytime you want a magical treat.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings Cookies

Calories 82kcal

Equipment

Mixing Bowl
hand mixer or stand mixer
Measuring Cups and Spoons
baking sheet
parchment paper
Cookie scoop

Ingredients

½ cup butter softened
¾ cup granulated sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon butter flavoring
1½ cups all-purpose flour
1 teaspoon baking powder
Additional granulated sugar for rolling
24 Butterbeer Hershey’s Kisses unwrapped

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until smooth and fluffy.
Add the egg, vanilla extract, and butter flavoring, and continue mixing until well combined.
Stir in the flour and baking powder until a soft cookie dough forms.
Scoop small portions of dough and roll them into balls.
Roll each ball in granulated sugar and place them on the prepared baking sheet, leaving space between each cookie.
Bake for 8–10 minutes, or until the cookies are lightly golden and set.
Remove the cookies from the oven and immediately press a Butterbeer Hershey’s Kiss into the center of each warm cookie.
The cookies will crack slightly around the edges as the chocolate is pressed in, creating the classic blossom cookie appearance.
Allow the cookies to cool completely before serving.

Notes

Use room temperature butter for smoother mixing.
Leave space between cookies so they spread evenly.
Add the chocolate immediately after baking for best results.
Allow the cookies to fully cool before stacking or storing.

Nutrition