Skill Level: Intermediate


  • About 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1 cup (2 sticks) butter or margarine, softened
  • 1-1/3 cups sugar
  • 2 egg yolks
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • 1/3 cup additional sugar for rolling
  • ORANGE FILLING (recipe follows)


  1. Remove wrappers from chocolates; set aside.
  2. Beat butter, 1-1/3 cups sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.
  3. Prepare ORANGE FILLING. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 1-inch balls; roll in sugar. Place on prepared cookie sheet; press thumb gently in center of each cookie.
  4. Bake 10 to 12 minutes or until set. Spoon about 1/4 teaspoon filling into thumbprint of warm cookies. Gently press chocolate piece in center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
  5. ORANGE FILLING: Combine 1 cup powdered sugar, 2 tablespoons softened butter or margarine, 4 teaspoons milk, 1/2 teaspoon freshly grated orange peel and 1/2 teaspoon vanilla extract in small bowl; beat on high speed of electric mixer until smooth. Stir in yellow and red food color for desired orange color.
  7. PUMPKIN VARIATION: Spoon 1/4 teaspoon ORANGE FILLING in each thumbprint; omit chocolate piece. Allow frosting to melt from the heat of the cookie; spread to form pumpkin shape on top of cookie. Cool until frosting sets up; garnish with green frosting to resemble stem of pumpkin.