HERSHEY’S HUGS Sugar and Spice Blossoms Recipe

HERSHEY’S HUGS Sugar and Spice Blossoms Recipe

SKILL LEVEL
Intermediate
PREP
25 min

Ingredients

48 HERSHEY'S HUGS Brand Milk Chocolates (48)
1/2 cup (1 stick) butter or margarine, softened (125 mL)
1/2 cupgranulated sugar (125 mL)
1/2 cuppacked light brown sugar (125 mL)
1 egg (1)
1 1/2 tspvanilla extract (7 mL)
2 cupsall-purpose flour (500 mL)
1/2 tspbaking soda (2 mL)
1/2 tspground cinnamon (2 mL)
1/4 tspground cloves (1 mL)
1/4 tspground ginger (1 mL)
1/4 tspsalt (1 mL)
1 tbspmilk (15 mL)
1 1/3 cupsCHIPITS SKOR Toffee Bits (325 mL)

Directions

    1. Heat oven to 350°F (180°C). Line cookie sheets with parchment paper or lightly grease. Remove wrappers from candies.

    2. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda, cinnamon, cloves, ginger and salt; add alternately with milk to butter mixture, beating until well blended. Stir in toffee bits. Shape dough into generous 1-inch (2.5 cm) balls. Roll in granulated sugar; place on prepared cookie sheet.

    3. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven. Cool 1 minute; press candy piece into center of each cookie. Remove from cookie sheet to wire rack; cool completely.

    Makes about 48 cookies.

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