What is it about fall that just makes us want to bake? We’re downright obsessed with chai, so you probably won’t find it shocking that when we came across this recipe, we were completely smitten. As in, cancel our plans for Saturday night, we’ll be spending them in the kitchen smitten. But enough of our words. Let’s get to the good stuff, shall we?
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup chai concentrate (we like Tazo)
- 1 large egg
- 1 teas vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1/2 teas baking soda
- 1/8 teas salt
- 1/2 tea chai spice mix (see below)
- 22-24 Pumpkin spice Hershey’s Kisses (found at Target in the early fall)
Chai Spice Mix:
- 1 1/2 tsp ground cardamom
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp ground nutmeg
Combine the butter and sugar in the bowl of your stand mixer and cream at medium speed until fluffy, or with a hand mixer, for about 2-3 minutes. Add the egg, chai concentrate, and the vanilla, mix until combined. Add the flour, baking soda, and salt, scraping down the sides of the mixing bowl as necessary. Cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 325 degrees F.
Using your hands, roll the dough into 22 to 24 1 inch round balls. Place the dough balls on parchment paper lined baking sheets and sprinkle chai spice mix lightly over cookies.
Bake the cookies for 12-15 minutes. Meanwhile, unwrap kisses.
Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Don’t touch or the kisses will turn into puddles! Cool completely.