Cookies and Cream Blossoms

I say it every year, but it’s so true – the beginning of January can be super depressing.  My cat, McNulty, has no interest at all is doing anything but curling up in a ball and staying warm (under the radiator, on the couch, on the bed) – he doesn’t have much motivation to be active.

Unlike McNulty, I think I should do a bit of working out, but the constant drizzling rain makes that feel a bit unappealing (why do I not have a human who can support me while I sleep all day, looking like an adorable furball?)  So I’ve been keeping myself warm and the house cozy with some baking.  I love the classic peanut butter blossoms, but of course, Beardy Husband definitely has a thing about peanut butter.  So I needed to come up with a non-peanut butter version.  Cookie butter is obviously a go-to (with the similar texture) and so a cookies and cream theme seemed like the answer.  These are quiet but deadly, by the way.  Being stuck in a rainy house means I just cannot stop eating them!

Cookies and Cream Blossoms (adapted from Hersheys)


95g vegetable shortening

291g Jif cookies and cream butter

65g granulated sugar

65g light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

195g plain flour

1 teaspoon bicarbonate of soda

Hershey cookies and cream kisses

IngredientsCream together the shortening and cookie butter.

Cream together the shortening and cookie butterMix in egg, milk and vanilla.

Mix in egg, milk and vanillaSift in dry ingredients.

Sift in dry ingredientsRefrigerate the dough for about an hour to make it easy to handle.  Roll into spheres, dip in sugar and place on greased baking sheet.

Place on greased baking sheetBake at 190C for about ten minutes (until the dough is firm.)  Immediately add a Hershey kiss to the centre of the cookie.

Immediately add a Hershey kiss to the centre of the cookieAllow to cool on the sheet before removing.

Cookies and Cream Blossoms


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