ALMOND BUTTER KISS COOKIES

Almond Butter Kiss Cookies image

Provided by @MakeItYours

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup almond butter
1/2 cup plus 3 tablespoons granulated sugar, divided
1/2 cup packed light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 large egg, at room temperature
2 tablespoons milk (I used 1%)
1/2 teaspoon vanilla extract
1 cup white whole wheat flour
1 cup all-purpose flour
about 40 Hershey's Kisses, unwrapped

Steps:

Preheat oven to 350 F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and almond butter on medium speed for about 30 seconds, or until well combined. Add 1/2 cup of the granulated sugar, the brown sugar, baking soda, cream of tartar, and salt, and continue beating on medium speed until the mixture is light and fluffy, stopping to scrape the sides of the bowl as necessary. Mix in the egg, milk, and vanilla until incorporated. With the mixer on low, gradually add both flours, beating just until combined.
Add the remaining 3 tablespoons of granulated sugar to a wide, shallow dish. Using a small cookie scoop (mine measures about 1 1/2 inches in diameter), portion the dough into balls. Working with a few at a time, roll the balls in the sugar, coating them on all sides. Place on the prepared baking sheets, leaving 1-2 inches of space between them.
Bake the cookies for about 9 minutes, or until they are puffed and the tops are cracked - the edges should be set, though the centers may look underdone. Transfer the baking sheet to a wire rack and immediately press a Hershey's Kiss into the center of each cookie. Allow the cookies to cool for a few minutes on the baking sheet, then remove to the wire rack to cool completely. Repeat with remaining dough and Hershey's Kisses.
Makes about 40 cookies