White Chocolate Pumpkin Spice Blossoms

• Vegetarian

• Refrigerated

  • 1 Egg
  • 1 Egg yolk

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1 Granulated sugar
  • 1 (10 oz bag Pumpkin spice hershey kisses
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla
  • 1 (3.56 oz box White chocolate pudding mix, dry

• Dairy

  • 3/4 cup Butter, unsalted

Found on abajillianrecipes.com

Description

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla
• 1 (3.56 oz) box white chocolate pudding mix (dry)
• 1 (10 oz) bag Pumpkin Spice Hershey Kisses*
• granulated sugar, for rolling*

Directions

• In a medium bowl, whisk the flour, baking soda, baking powder, and salt until combined. Set aside. In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add in both sugars and mix on high for 3 minutes until light and fluffy. Add the egg and egg yolk one at a time, mixing after each addition until combined. Stir in the vanilla and pudding mix. With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Cover bowl with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 3 days. Once dough has chilled, preheat oven to 350F degrees. Line two large baking sheets with parchment paper. Roll dough into 1-inch balls and then rolling each one in the sugar. Place them on the baking about 2 inches apart. Bake cookies for 10-12 minutes, or until tops of cookies begin to crackle. Press a Hershey Kiss on top of each cookie immediately after removing from the oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container for up to 10 days.