Last week I was invited to Jeri's Cookie Exchange, which is always one of my favorite events of the holiday season. I had an idea for a cookie to bring this year: something made with Biscoff Spread, since it was on sale at the store and I need to both have it in my house, and not eat all of it by myself.
But what? Then one night I got my answer through a plate of peanut butter blossoms left on our porch. One of J's favorite cookies, a neighbor made them for him as a thank you gift. E.G. found them on the porch and ran them upstairs to J in his office. Excited, he dove right into the cookies; they were delicious with a little extra crunch! Munch, munch.
A few minute later he went to the bathroom to help the boys brush their teeth for bed. That's when J noticed an ant crawling on his shirt. And another ant on his sleeve. He rushed back to his desk and found the pile of cookies crawling with ants. The rest of the evening he was flossing little bits of black exoskeleton out of his teeth.
Always inspect the porch cookies, gang, always.
Anyway, peanut butter blossoms have been on my mind, and I set out to make them with Biscoff Spread. In a stroke of genius, I decided that caramel-filled Kisses would be the perfect compliment. And in a stroke of horror, I had to make 120 of them for the cookie exchange (Jeri doesn't mess around.) When the votes were tallied I was named "Queen of the Cookies"! Hooray! My first year winning! I was genuinely thrilled and delighted. Couldn't stop grinning. It's your turn to enjoy these caramel-y cookies.
Caramel Biscoff Blossoms
1 cup sugar
1 cup brown sugar
1 cup salted butter
1 cup Biscoff Spread
2 tsp vanilla
1 tsp salt
2 tsp baking soda
3.5 cups of Flour
1/4 c evaporated milk
2 packages caramel filled Hershey Kisses
Cream the butter and sugars until light in color. Add the Biscoff Spread, then eggs one at a time, then vanilla. Sift the dry ingredients together and then add to batter, pausing half way through to add the milk.
Make your helper people unwrap the kisses. Best to keep them in a bowl in the fridge until you're ready to use them.
Scoop the dough with an ice cream scoop onto cookie sheets (I used a scoop that holds two teaspoons.) Bake at 375 for 8 minutes, remove and place a Kiss into the center of each cookie, put back into the oven for another minute or two.
Now you can win Queen of the Cookie, too!