Ingredients

• ½ cup Barney Butter Almond Butter
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg, room temperature
• 2 tsp. vanilla extract
• 1¾ cup all-purpose flour (for gluten free option, use almond flour)
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• ¼ tsp. ground cardamom
• ¼ tsp. salt
• ¼ cup granulated sugar
• ½ tsp. ground cinnamon
• 21 Hershey's Kisses

Directions

1. Preheat oven to 350℉. Line a baking sheet with parchment paper (optional).
2. Cream together the butter, sugars, and Barney Butter Almond Butter until light and fluffy (1-3 minutes).
3. Add the egg and vanilla, mixing after each addition.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt. Gradually add dry mixture to the wet ingredients until the flour streaks disappear. Scrape the sides of the bowl as necessary.
5. Whisk the sugar and cinnamon for assembly together in a small bowl.
6. Form 1-inch balls of cookie dough and roll them in the cinnamon sugar mixture. Then, evenly space them out on the baking sheet.
7. Bake for 8 minutes. While they're baking, unwrap the Hershey's Kisses. After 8 minutes, take them out and quickly push a chocolate kiss gently into the center of each cookie (push them about halfway down the cookie). Then, place the sheet back in the oven for 2 minutes.
8. Let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.