Chocolate Hazelnut Kiss Cookies
1/4 cup unsalted butter, at room temperature
3/4 cup Peanut Butter & Co. Milk Chocolatey Hazelnut Spread
3/4 cup brown sugar, lightly packed
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 of a 5 oz package of premade brownie crisps
30 to 34 chocolate kiss candies, unwrapped
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mat.
Cream together the butter and hazelnut spread in a large bowl; beat in the brown sugar, egg, and vanilla. Stir in the flour, salt, and baking soda. Place the brownie crisps in a blender or food processor and pulse until powdery.
Use a 1 tablespoon-sized scoop to measure out the dough and roll it into balls; roll each ball in the powdered brownie brittle.
Arrange the dough balls about 1 1/2 to 2 inches apart on the prepared baking sheets, and bake until the cookies are set along the outside and slightly doughy in the center, about 8 minutes.Remove the cookies from the oven and immediately push a kiss into the top of each. Cool completely.
Cook Time: 8 minutes
Total time: 30 minutes
Yield: 30 – 34 cookies