Thank you to Global Influence for sponsoring this post and to Hershey’s for providing product samples so that I could create this molasses cookie recipe for you. All words and thoughts are my own.
One of my favorite parts of any holiday is having an excuse to bake. I really don’t need an excuse, of course; I bake on a pretty regular basis. But when it comes to holiday treats, you tend to go the extra step and make them a little more special than at other times.
Christmas is an obvious time of year to get a little fancy with your cooking, but I have to admit that Halloween has always been the one other holiday where I tend to go all-out. Growing up we had a party at my grandparents’ house each Halloween, and my Gram would bake for two days straight to prep. There were frosted chocolate brownies with jack-o’-lantern faces drawn on, sugar cookies with Halloween-themed words piped on, apple cider, dishes full of Hershey’s candy, and then the icing on the cake: homemade chocolate and vanilla doughnuts fried fresh as you waited.
One recipe that my Gram sometimes made was molasses cookies. When I found a bag of Pumpkin Spice Hershey’s Kisses in the box of candy that Hershey’s sent us, I immediately thought of those cookies. I thought the flavors of pumpkin and spice would pair well with the spices in molasses cookies. After thinking for a bit about exactly how to pair them, I came up with this recipe for Pumpkin Spice-Filled Molasses Cookie Cups.
- ¾ C butter, melted and cooled
- 1 C sugar
- 1 egg
- ¼ C molasses
- 2 C flour
- 2 tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. ground cloves
- ½ tsp. ground ginger
- sugar, for rolling
- 1 bag Pumpkin Spice Hershey's Kisses
- In the bowl of a stand mixer, mix butter, sugar, and egg until smooth.
- Stir in molasses.
- In a separate small bowl, combine flour, baking soda, salt, cinnamon, cloves, and ginger.
- Slowly add flour mixture to the wet mixture; blend until combined.
- Cover and chill dough 1 hour.
- Preheat oven to 375.
- Spray a mini muffin tin with baking spray; set aside.
- Shape mixture into walnut-size balls, and roll them in the sugar.
- Press each ball into a muffin tin well, making an impression in each one with your thumb or the back of a small melon baller, creating a little "bowl".
- Bake 8-10 minutes, until golden and set.
- While cookies bake, unwrap Hershey's Kisses.
- Remove cookies from the oven and immediately fill each cookie cup with a Pumpkin Spice Hershey's Kiss (these will melt almost immediately - that's exactly what want). Once each cookie cup is filled, go back and place a second Kiss on top of each cookie cup.
- Let cool fully before serving. Store in an air-tight container.
Want some more Halloween inspiration? Check out the Celebrate with Hershey’s website. There are lots of recipe, craft, decorating, and entertaining ideas to help make your Halloween and fall celebrations extra-special.