Biscoff Blossoms

Did you see today’s Google Doodle? It was of Bob Ross. What’s up with all the Bob Ross-ness recently? I saw Bob Ross’ on my Instagram for Halloween costumes and random pictures/references on Facebook & Twitter too. I looked online and today would have been Bob Ross’ 70th birthday. The remix video is so cute. It warmed my heart.

Fun fact: Once I decided that I was going to try out the Bob Ross thing. I found an episode with a painting that I liked with some happy little trees. I went to Hobby Lobby and bought some paint, brushes, and canvas. And I played the episode–pausing & rewinding multiple times–and painted along with Bob. It wasn’t a steller painting, but it was better than I expected. It was also more expensive that I expected….geez, painting supplies are pricy. That was the beginning & ending of my painting career.

So happy birthday to you, Bob! Your soothing voice and lovely afro will live on. If you were here, I’d share some cookies with you.

These cookies are a variation on traditional peanut butter blossoms. Biscoff is the consistency of PB, but tastes likes gingerbread cookies. It’s delicious & addictive. You can find it at Wal-Mart & CVS…at least in Austin.

I made these cookies for a party over the weekend. All the cookies were gone by the time I left the party, so…success!

Biscoff Blossoms

Recipe from Baker Street

Makes about 30-36 cookies, depending on the size

Ingredients:

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup creamy Biscoff spread
1/3 cup light brown sugar
1/3 cup granulated sugar + extra sugar for rolling the cookie dough
1 egg
1 teaspoon vanilla extract
30-36 Hershey’s Dark Chocolate Kisses

Instructions:

Preheat oven to 375 degrees. Line baking sheet with parchment paper; set aside.

In a medium bowl, combine the flour, baking soda and salt. Set aside.

In a large bowl, combine the butter and Biscoff with mixer on medium speed until light and creamy. Add in the light brown sugar granulated sugar. Beat together on medium-high speed for about 3-4 minutes.

Add in the egg and vanilla. Mix until combined.

Add in the flour mixture to the wet ingredients. Mix until just combined.

Shape dough into 1 inch round balls. (I used a cookie scoop.) Roll each ball in sugar until coated lightly. Place shaped dough on the prepared baking sheet about 2 inches apart.

Bake for 8 to 10 minutes, until cookie is lightly browned.

Immediately after removing cookies from the oven, place an unwrapped Hershey’s Dark Chocolate Kiss in the center of each cookie. Press it down gently. After a few minutes, transfer cookies to a wire rack to cool.