This is a Pumpkin Spice Hershey's Kiss wrapped in a soft, spiced molasses cookie. It is awesome! I bought a bag of the pumpkin kisses at Target and started thinking about what I could make with them. I had a peanut butter blossom type cookie in mind, then a flash of inspiration hit. The pumpkin kiss is good, but really sweet. Perfect with the spiciness of a molasses cookie. I searched online for a version of what I had in mind, but came up with nothing. So I may have invented this, which is fun.
Of course, there are recipes for cookies filled with Hershey's kisses, but not this particular combo. I have a great homemade molasses cookie recipe, but all that work PLUS wrapping the dough around kisses sounded awfully time consuming. So, for the very first time, I tried a store-bough cookie mix. It turned out great. Based on some internet research, I decided to add a little extra flour to keep the cookies from spreading too much. Even still, they must be very cold when they go into the oven. And as a good molasses cookie should, these stay soft (provided you don't over bake them) for up to a week, and they freeze perfectly.
Pumpkin Kiss-Stuffed Molasses Cookies
Makes about 30 cookies
1 bag Betty Crocker molasses cookie
2 tablespoons all purpose flour
1/2 cup unsalted butter
1 large egg
About 30 Pumpkin Spice Hershey's Kisses, unwrapped
Turbinado or other coarse sugar
In the bowl of a stand mixer fitted with the paddle attachment, mix the cookie mix and flour on low speed until combined. Add butter and egg and beat on medium speed until combined to form a thick dough. Wrap slightly rounded tablespoon-sized scoops of dough around the kisses. Shape dough into a slight peak around the top of the kiss and slightly flatten the bottom so the dough sits upright. Transfer to a zip top bag or any type of container or dish and refrigerate until very cold, about 2 hours.
Preheat oven to 350 F and line a baking sheet with parchment paper. Put a few tablespoons of turbinado sugar in a small bowl. Take half the dough out of the refrigerator. Press into sugar, getting it to stick as well as possible and place on baking sheet. Bake until dough is set around the edges, 8 to 9 minutes (perhaps under baking slightly). Cool on baking sheet 3 minutes, then transfer to a rack and cool completely. Repeat with remaining dough.