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Blarney Stone-KISSed Cookies Recipe

Blarney Stone-KISSed Cookies


  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • QUICK COOKIE GLAZE (recipe follows)
  • 36 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Candies


  1. Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper.

  2. Shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours.

  3. Heat oven to 325°F. Cut logs into 3/8-inch thick slices. Place onto ungreased cookie sheet.

  4. Bake 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Remove wrappers from chocolate pieces.

  5. Prepare QUICK COOKIE GLAZE; drizzle cookies. Immediately place a chocolate piece on each cookie. Makes about 36 cookies.

    QUICK COOKIE GLAZE: Stir together 3/4 cup powdered sugar, 3 to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green food color, if desired, in small bowl until of drizzling consistency.