Cinnamon Toast Crunch Hershey Cookies
Yum
Cinnamon Toast Crunch Hershey Cookies are great and festive but easy to make cookies. Perfect for Thanksgiving and Christmas!
Although I am eating sweet chestnut puree with whipped cream when writing this text, our first choice to make desserts for this time of year is always cinnamon. We are hardly waiting for real autumn to arrive after long and dry summer we had this year.
What you need for one batch of Hershey cookies are basic cookie ingredients that include unsalted butter, sugar, flour, baking powder, vanilla extract, cinnamon powder and cocoa powder. Needless to say, it wouldn’t work without Cinnamon Toast Crunch Hershey Kisses.
This recipe makes 24 cookies and the batch is meant for holidays. Knowing that, we understand it’s the type of cookies that is stored for approx. 10 days. Once you make several different kinds of cookies to nibble around Thanksgiving or Christmas, they are always served on a platter and stored in cool place. As kid, I have always wondered if it’s because we need to eat home-made healthy food and then have a dessert or is it to keep grandmother’s cookies last longer. It seems to me both of reasons work.
Since I brought several different types of chocolate kisses while traveling this year, we both are enthusiastic to create new flavours to enjoy this year for holidays.
So far, we wish you enjoy this version!
Cinnamon Toast Crunch Hershey Cookies
Cinnamon Toast Crunch Hershey Cookies are great and festive but easy to make cookies. Perfect for Thanksgiving and Christmas!
Ingredients
- 24 Cinnamon Toast Crunch Hershey Kisses
- 6 Tbsp butter, room temperature
- 6 Tbsp sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup + 4 Tbsp all purpose flour
- 2 tsp baking powder
- Pinch of salt
- 1 tsp cinnamon powder
- 2 tsp bitter cocoa powder
Instructions
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Unwrap 24 Cinnamon Toast Crunch Hershey Kisses and leave them aside.
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Preheat the oven to 180 C / 356 F.
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On flat clean surface, combine butter, sugar, eggs, vanilla extract, salt, cinnamon, flour, baking powder, and bitter cocoa to get fine dough.
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Place parchment paper on two baking sheets and leave aside.
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Divide your dough in 24 equal parts, roll and flatten each of them using your hands to form 1.2 inch discs.
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Place them on prepared baking sheets and bake for 10 minutes.
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Take Hershey kisses and gently press in the center of each cookie while still warm.
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Cool completely and serve.
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