My favorite cookie of all-time is the peanut butter blossom. You just can’t get any better than the classic combination of peanut butter and chocolate. For fall, I decided to try a spinoff of these babies that I found on the blog Pass the Sushi.
So what we have here is a chai spice cookie with a pumpkin spice Hershey Kiss plop in the center. Talk about fall flavors! Although these cookies come NOWHERE near my traditional blossoms, they weren’t too bad for a fall treat. I will say, they aren’t super sweet, so if you’re looking for a sugar-overload cookie, this isn’t it. They would go well with a cup of tea or coffee, or for breakfast…since I’m a sweet freak, these didn’t fill my constant sweet void, but they were good all the same!
Chai-Pumpkin Spice Cookies
(Recipe modified from Pass the Sushi blog)
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup chai concentrate (I found mine at Target in the tea/coffee aisle)
- 1 large egg
- 1 teas vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1/2 teas baking soda
- 1/8 teas salt
- 1 1/2 tsp ground cardamom
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp ground nutmeg
- Pumpkin spice Hershey’s Kisses (found at Target in the early fall — don’t ask the salespeople, they will have no idea where they are!)
- Combine the butter and sugar in a large bowl and mix at medium speed until fluffy. Add the chai concentrate, egg, and vanilla, and mix until combined. Add the flour, baking soda, and salt, scraping down the sides of the mixing bowl as necessary. Mix in spices. Cover with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 325 degrees F.
- Using your hands or two spoons, roll/shape the dough into 22 to 24 1-inch round balls. Place the dough balls on nonstick baking sheets. Bake the cookies for 12-15 minutes. Meanwhile, unwrap kisses.
- Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Cool completely.