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Almond Blossom Cookies

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  • Prep 45 min
  • Total 45 min
  • Ingredients 9
  • Servings 36
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Transform the traditional peanut butter blossom into an almond cookie treat. Yum!
By Angie McGowan
Updated Apr 3, 2012
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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 can (12.5 oz) almond filling
  • 1 teaspoon almond extract
  • 36 Hershey's® Kisses® Brand milk chocolates with almonds, unwrapped


  • 1
    Heat oven to 375°F. Line cookie sheets with cooking parchment paper or silicone baking mat.
  • 2
    In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter and brown sugar with electric mixer on medium speed 2 to 3 minutes until light and fluffy. Beat in egg. Add almond filling and almond extract; beat 2 minutes. Add flour mixture; beat on low speed about 1 minute or until well blended.
  • 3
    Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
  • 4
    Bake 11 to 12 minutes or until lightly browned and set. Immediately press 1 milk chocolate candy in center of each cookie. Cool 2 minutes; remove from cookie sheets to cooling racks.

Tips from the Pillsbury Kitchens

  • tip 1
    Look for almond filling, which may be labeled almond cake and pastry filling, with the canned fruit fillings at the grocery store.
  • tip 2
    To give the cookies a smoother look, roll dough with your hands into balls rather than dropping from a spoon.
  • tip 3
    For cookies that brown perfectly on the bottom, start with a cool cookie sheet. If you have to reuse the cookie sheet, run it under cold water and towel-dry between batches.

Nutrition Information

No nutrition information available for this recipe
  • The HERSHEY'S® KISSES® trademark and trade dress and the Conical figure and plume device are used under license.
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