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Creme de Menthe Paisley Chocolate Drops

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 65  Minutes

Ingredients

  Amount Per Serving % DV *
Calories60
Calories from Fat30
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium50 mg2% DV
Total Carbohydrates7 g2% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories60
Calories from Fat30
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium50 mg2% DV
Total Carbohydrates7 g2% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • About 42 HERSHEY'S BLISS Milk Chocolates with Creme de Menthe
  • 2/3 cup butter or margarine , softened
  • 1-1/4 cups sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Directions

  • 1. Heat oven to 350°F. Remove wrappers from chocolates. Cutting from corner to corner, cut each chocolate into four triangles; set aside.
  • 2. Beat butter, sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add egg; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. (If necessary, refrigerate dough until firm enough to handle.)
  • 3. Roll dough into 3/4-inch balls. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until cookie is set; remove from oven. Immediately place 2 triangle pieces on each cookie; allow candy pieces to soften. Using wooden pick spread only chocolate portion along outer edges of cookie to fill in surface edge. Swirl remaining creme de menthe center through chocolate to give swirled effect. Remove cookies to cooling rack; cool completely. Makes about 7 dozen cookies.

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