Chocolate Chip kisses Cookies

Portions:4 dozen cookies.
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Ingredients

  • 48 HERSHEY’S KISSES Brand Milk Chocolates or HERSHEY’S KISSES WITH ALMONDS Brand Milk Chocolates
  • 1 cup butter or margarine, softened
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips
  • CHOCOLATE DRIZZLE recipe below

Instructions

  • Heat oven to 375°F.
  • Remove wrappers from chocolates.
  • Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.
  • Add flour to butter mixture; blend until smooth.
  • Stir in small chocolate chips.
  • Mold scant tablespoon dough around each chocolate piece, covering completely.
  • Shape into balls; place on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until set.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.
  • Prepare CHOCOLATE DRIZZLE; drizzle over each cookie.

Notes / Tips / Wine Advice:

CHOCOLATE DRIZZLE:
Place ¼ cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
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Course Chocolate / Coockies / Biscuit