I have had these cookies bookmarked for AT LEAST a year. See, the Hershey Kisses that are on top of these cookies are the Limited Edition Cookies ‘N Cream Kisses. They are, in fact, seasonal kisses that are available in the spring, around Easter. Don’t be like me. Go out and buy (at least one) bag of these kisses so that you can make these cookies. In fact, go ahead and grab a bag of the Limited Edition Coconut Creme kisses while you are at it. They are delicious, and will be featured in a cookie that I plan on posting next!

These cookies were worth the wait, though. They were really easy to make. Everything came together really quickly, and I liked that they have a rest in the refrigerator– gives me a chance to clean up some of the mess I’ve made before it’s time to pull the cookies out of the oven. I have a small kitchen, so a baking mess plus cooling racks don’t always work out so well

Most of my taste-testers admitted to not being too crazy about cookies ‘n cream (what?! I know, right?), but thought the cookies were good anyway. I really enjoyed them. They had a good flavor and were the perfect texture! I may make a trip to the grocery store to buy another bag of the kisses so that I don’t have to wait until next year to make them again!

Cookies ‘n Cream Kiss Cookies
Source: Visions of Sugar Plum

2 cups all purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 ounces cream cheese, softened
1/2 cup unsalted butter or margarine, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup coarsely chopped Oreo cookies
24 cookies ‘n cream kisses

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a medium mixing bowl, sift together flour, cornstarch, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat cream cheese until softened. Beat in butter until creamy. Beat in sugar until well combined. Beat in egg, vanilla and almond extract until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in Oreos until combined.

Chill cookie dough in the freezer or refrigerator until cold. Place rounded tablespoons of dough onto cookie sheets. Bake 12 minutes or until puffed and light golden brown around edges.

Remove pans from oven; press a kiss in the center of each cookie. Transfer cookies to wire racks to cool.

Makes 2 dozen cookies