Candy Corn Kiss Cookies
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup butter, softened
- 1/2 cup creamy SunButter
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/8 tsp cardamom
- Granulated sugar, for rolling in
- 10 ounce bag of Hershey’s Candy Corn Kisses
Preheat the oven to 375 degrees and prepare two baking sheets with parchment paper. In a medium bowl, mix together the flour, baking soda, and salt.
In a large bowl, cream the butter and sugar together.
Beat in the SunButter and then the egg and vanilla.
Add in the dry ingredients half at at a time, mixing until well-combined.
Roll the dough into balls about 1″ thick. Roll them in the granulated sugar.
Bake the cookies for about 10 minutes, and then let cool.
Top each cookie with a Hershey Candy Corn Kiss!
Note: As one of my awesome readers pointed out when I made flourless SunButter chocolate chip cookies, mixing the SunButter with baking soda/powder will gradually turn the inside of the cookies green as they cool. This is because sunflowers, like all plants, contain chlorogenic acid – but sunflowers also have it in their seeds. It is suggested to reduce the amount of baking soda/powder in the recipe or to add a bit of lemon juice to the batter in order to help better maintain the original color. In any case, the color doesn’t affect the taste, so no worries!
Categories: desserts & sweets