Apparently a soft cookie with a large piece of candy in the center is called a “blossom cookie.” I’m not sure who decides the names of different species of cookie, but in my taxonomy these creations go by another name. I baked these supposed “blossom cookies,” and after pressing a Hershey’s kiss in the center of each one I stepped back and surveyed the army of petite circles sporting what appeared to be oversized dark chocolate hats and staring right back at me quite gravely. I felt like Dorothy must have felt upon her first encounter with a horde of munchkins in the land of Oz. The cookies were cute, yet slightly threatening in a large group. And most importantly, were dressed to dazzle in hats fit only for an esteemed member of the Hershey’s Guild. Everything about them screamed munchkin! Hence I dubbed them “munchkin cookies.”
But I decided to conform to the generally accepted taxonomical representation of these cookies, for the purposes of this blog. I wouldn’t want anyone getting the wrong idea, thinking I heartlessly threw a bunch of innocent vertically challenged creatures into my cookie dough and baked them alive! I’d rather accept the inaccurate name of “blossom” for cookies that have nothing to do with flowers, so people searching for this type of delicious yet light, soft-baked cookie bite adorned with a decadent morsel of slightly sweet, intense dark chocolate will be able to easily find this recipe without confusion. This one’s a keeper, by the way. So if you’re one of those searching the web for a good alternative “blossom cookie” recipe, search no more. Your quest is complete, and you can go back to Kansas with a nutritious, low fat cookie recipe to make for all your friends. And I won’t be offended if you tell everyone they’re “blossom cookies” – all of us back here in oz know them for what they really are!
Sweet Potato Blossom Bites A.K.A. Munchkin Cookies
based on recipe from Hersheys.com
makes 24 cookies
- 3/4 cup whole wheat pastry flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- generous dash each of cinnamon, nutmeg, and ginger
- 1/3 cup brown sugar
- 1 tbl skim milk
- 1 tsp pure vanilla extract
- 1/2 egg (I used the amount of egg substitute equivalent of half an egg)
- 1/2 cup + 1 tbl organic sweet potato puree
- 1 tbl Earth Balance Whipped Buttery Spread
- 2-4 tbls Truvia Baking Blend (for rolling/sprinkling)
- 24 Hershey’s Special Dark chocolate kisses, unwrapped
Preheat oven to 375 Fahrenheit.
In a large bowl, combine flour, baking soda, salt, and spices. Mix.
Add 1/2 egg (or egg substitute for half an egg), sweet potato puree, and Earth Balance. Mix well. Dough will be very loose. I didn’t refrigerate the dough, but I saw some suggestions in the comments on Hersheys.com to do so for 30 minutes to an hour before rolling the dough into 1″ balls so it will be firm. If you try this, please do tell how it turned out! Otherwise, do it the sloppy way like I did: just plop balls of dough on an ungreased cookie sheet, sprinkle with Truvia Baking Blend, and pop ’em in 375 F oven for 7-8 minutes.
Remove from oven and immediately press an unwrapped Hershey’s kiss into the center of each ball, flattening it somewhat as you press down. And there you have it: a whole munchkin army of bite-sized cookie cuties! Bring them to your next party or just give them out to all your friends and family – I found these cookies were very popular with everyone I fed them to. Serve warm or room temperature.