A creamy, chocolate candy "kiss"
is sweetly tucked inside these yummy cocoa cookies.
Kisses
Cocoa Cookies
- 1 cup (2 sticks) butter
or margarine, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup Hershey's Cocoa (unsweetened)
1 cup finely chopped pecans
About 54 Hershey's Kisses Brand Milk Chocolates
Powdered sugar
- Beat butter, granulated
sugar and vanilla in large bowl until creamy.
- Stir together flour and
cocoa; gradually add to butter mixture, beating until blended.
Add pecans; beat until well blended. Refrigerate dough about
1 hour or until firm enough to handle.
- Heat oven to 375°F
(190°C).
- Remove wrappers from chocolates.
- Mold scant tablespoon
of dough around each chocolate, covering completely. Shape into
balls. Place on ungreased cookie sheet.
- Bake 10 to 12 minutes
or until set. Cool about 1 minute; remove from cookie sheet to
wire rack.
- Cool completely.
- Roll in powdered sugar.
Roll in powdered sugar again just before serving, if desired.
Makes 54 cookies.
Nutritional Information
Per Serving (1/54 of recipe): Calories: 90; Saturated Fat: 3.5g;
Cholesterol: 10mg; Sodium: 30mg; Total Carbohydrate: 9g; Sugars:
6g; Calcium: 0mg
Recipe and photograph provided courtesy
of HersheysCookies.com; through ARA Content.
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