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‘Kisses’ Chocolate Chip Cookies Recipe

By Eat More Chocolate Team      

April 20, 2015

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A huge hit for the family! Very easy and wonderful to make!

  • Yields: 48 cookies.
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Directions

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.

CHOCOLATE DRIZZLE:

Place 1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate and 1 teaspoon shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

Ingredients

48 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES Brand Milk Chocolates with Almonds

1 cup (2 sticks) butter or margarine, softened

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate

CHOCOLATE DRIZZLE

1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate

1 teaspoon shortening

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