Double Chocolate Kiss Cookies Recipe
- 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
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.