Double Chocolate Kiss Cookies Recipe

Ingredients
<br>- 36 HERSHEY®'S KISSES® Milk Chocolates
<br>- 1/2 cup butter, softened
<br>- 1 cup white sugar
<br>- 1 egg
<br>- 1 1/2 teaspoons vanilla extract
<br>- 1 1/2 cups all-purpose flour
<br>- 1/3 cup HERSHEY®'S Cocoa Powder
<br>- 1/2 teaspoon baking soda
<br>- 1/4 teaspoon salt
<br>- 1/4 cup milk
<br>- 1 (16 ounce) can vanilla frosting
<br><p></p>Directions
<br>step 1: Heat oven to 375 F.  Remove wrappers from chocolate pieces.
<br>step 2: Beat butter, sugar, egg and vanilla in large bowl until well blended.  Add flour, cocoa, baking soda and salt alternately with milk, beating until well blended.  Cover; refrigerate dough about 1 hour or until firm enough to handle.  Shape dough into 1-inch balls; place on ungreased cookie sheet.
<br>step 3: Bake 8 to 10 minutes or until set.  Cool 1 minute; remove from cookie sheet to wire rack.  Cool completely.  Spread frosting onto cookies, leaving about 1/2-inch around outer edge unfrosted; place chocolate piece in center of each cookie.  About 3 dozen cookies.
<br>step 4: Vanilla Frosting: Combine 1-1/2 cups powdered sugar, 2 tablespoons milk, 1 tablespoon shortening and 1/2 teaspoon vanilla extract in small bowl; beat until of spreading consistency.
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Ingredients
- 36 HERSHEY®'S KISSES® Milk Chocolates
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup HERSHEY®'S Cocoa Powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 (16 ounce) can vanilla frosting

Directions
step 1: Heat oven to 375 F. Remove wrappers from chocolate pieces.
step 2: Beat butter, sugar, egg and vanilla in large bowl until well blended. Add flour, cocoa, baking soda and salt alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape dough into 1-inch balls; place on ungreased cookie sheet.
step 3: Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Spread frosting onto cookies, leaving about 1/2-inch around outer edge unfrosted; place chocolate piece in center of each cookie. About 3 dozen cookies.
step 4: Vanilla Frosting: Combine 1-1/2 cups powdered sugar, 2 tablespoons milk, 1 tablespoon shortening and 1/2 teaspoon vanilla extract in small bowl; beat until of spreading consistency.

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