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Pecan MINI KISSES Cups Recipe



  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 package (3 oz.) cream cheese, softened
  • 1 cup all-purpose flour
  • 1 egg
  • 2/3 cup packed light brown sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • Dash salt
  • 72 (about 1/2 cup) HERSHEY'S MINI KISSES Brand Milk Chocolates, divided
  • 3/4 cup coarsely chopped pecans


  1. Beat 1/2 cup softened butter and cream cheese in medium bowl until blended. Add flour; beat well. Cover; refrigerate about 1 hour or until firm enough to handle.

  2. Heat oven to 325°F. Combine egg, brown sugar, 1 tablespoon melted butter, vanilla and salt in small bowl; beat lightly until well blended. Shape chilled dough into 24 balls (1 inch each); place balls in ungreased small muffin cups (1-3/4 inches in diameter). Press onto bottom and up sides of cups.

  3. Place 2 chocolate pieces in each cup. Spoon about 1 teaspoon pecans over chocolates. Fill each cup with egg mixture.

  4. Bake 25 minutes or until filling is set. Lightly press 1 chocolate in center of each cookie. Cool in pan on wire rack. Remove from pan. Makes 24 cups.