Biscoff Caramel Pretzel Cookies with Pumpkin Spice Kisses

Medically reviewed by Christiana George Updated Date: December 17, 2022

After using all that pumpkin pie spice in my recipes lately, I have really got a craving for it. So when I found the Hershey’s Pumpkin Spice Kisses at the grocery, I had to have them. They were all that and a bag of chips. Of course, I saved a few to use in this recipe.

The Pumpkin Spice Kisses have a strong flavor. I didn’t want my cookie to be too rich or too sweet. I used crushed pretzels to balance out the Biscoff and caramel. They worked great together before in my Biscoff Caramel Pretzel Bon Bons. I just adapted them into my recipe for Biscoff Oatmeal Double Chocolate Chips Cookies. I used a food processor to make the pieces small as possible. So there are no hard, crunchy bits.

The cookies were a perfect match for the kisses. The only thing I would do different next time, I think, is to chop up the Kisses and spread the pumpkin spice love throughout the cookie. Oh yeah!

Biscoff Caramel Pretzel Cookies with Pumpkin Spice Kisses

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Keywords: bake dessert biscoff caramel pretzels Hershey’s Pumpkin Spice Kisses cookie fall

Ingredients (24 cookies)

1/2 cup Biscoff Spread
1/4 cup caramel spread/caramel topping
1/2 stick (1/2 cup) Crisco Vegetable Shortening
1/3 cup granulated sugar
1/3 cup light brown sugar
4 tablespoons milk
1 teaspoon pure vanilla extract
1 large egg
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed pretzels
24 Hershey’s Pumpkin Spice Kisses

Instructions

Preheat oven to 350º F.

In a large bowl or stand mixer combine the Biscoff spread, caramel, shortening, both sugars, milk, and vanilla. Beat at medium speed of electric or stand mixer until well blended. Then add egg and blend again.

In a separate bowl blend together the flour, baking soda, and salt. Add this dry mixture to the wet mixture and mix on low speed.

Slowly add the crushed pretzels until all is well blended.

Using a medium cookie scoop, drop the balls of dough onto a greased cookie sheet about 2 inches apart.

Place one Hershey Kiss in the middle of the ball of dough and press down until the cookie flattens a little and there is a slight indent when the Kiss is.

Bake for 10-12 minutes or until cookies are a golden color. Then let cookies cool on cookie sheet for 2 minutes before removing and placing on cooling rack.

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An Ode to Tomatoes, And A Caprese Salad

Salad

Christiana George

Updated Date:
June 8, 2023

Can I tell you my favorite way of eating tomatoes? Actually, let me qualify that question, because I think we can all agree that eating in-season tomatoes is a distinctly different experience from eating ordinary tomatoes.

I think tomatoes are the emblem of summer cooking, the absolute pinnacle in fact. When produce is as good as this, I use the term ‘cooking’ loosely. What I mean is, in-season tomatoes are perfect just the way they are. Raw. Juicy. With the least amount of distraction possible.

My favorite kind is the miniature variety: cherry tomatoes. They are the essence of tomato, bottled in very compact packaging. Way more potent, and to be eaten like candy. Or popcorn. You know, whatever you like to stuff your face with.

In fact, my mom used to buy pounds and pounds of these ruby droplets every week at the farmer’s market. She’d come home with brown paper bags stuffed full of them, and leave them on the counter for us to gorge on. Which we did.

I’ve continued this tradition into the years since I started buying my own groceries. Except now I have the Union Square Greenmarket to pick from. It’s not a terrible thing, to be faced with so many choices. The other day, I saw tomatoes as big as my head, NO JOKE.

Well, actually, my head is kind of big—they were the size of normal human heads. That’s quite a sinister thought, considering the fact that some of them were oozing juices.

I love the ridged kinds. They remind me of pumpkins and are SO juicy. There’s also a variety that’s shaped like a peach. Amazing. And while I’m sure not all heirloom varieties taste like crack, Green Zebras are quite delightful.

Of course, I’ve got tomato recipes in my “repertoire” as well. I use the term ‘repertoire’ loosely, of course, because caprese salads don’t actually count as recipes, do they? Do they? They’re more suggestions, a recommended tossing together of beautifully complementary flavors.

Personally, I like my caprese salads simple. Simple doesn’t need a recipe.

CAPRESE SALAD

Ingredients:

Tomatoes, the freshest and loveliest you can get your hands on
Mozzarella, preferably fresh
A handful of fresh basil
Olive oil, the finest you have
salt & pepper

Directions:

Cut up your tomatoes. Into slices, wedges, whatever you like and however much you want. Cut up the mozzarella, into slivers, slices, whatever you like and however much you want. Tear up your basil. I like to chiffonade myself. Combine them. Dribble olive oil, salt, and pepper on top to taste. I won’t dare issue amounts. One’s tastes are sacred.

My only suggestion is to let the salad sit for awhile, 10 minutes maybe. The flavors need to fuse together.