Easy KISSES Chocolate Chip Cookies

Ingredients

	Amount Per Serving	% DV *
Calories	110
Calories from Fat	45
Total Fat	5 g	8% DV
Saturated Fat	2 g	13% DV
Trans Fat	0 g
Cholesterol	10 mg	3% DV
Sodium	40 mg	2% DV
Total Carbohydrates	14 g	5% DV
Dietary Fiber	0.0 g	0% DV
Sugars	7 g
Protein	1 g
Vitamin A		0% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

110

Calories from Fat

Total Fat

5 g

8% DV

Saturated Fat

2 g

13% DV

Trans Fat

0 g

Cholesterol

10 mg

3% DV

Sodium

40 mg

2% DV

Total Carbohydrates

14 g

5% DV

Dietary Fiber

0.0 g

0% DV

Sugars

7 g

Protein

1 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

2% DV

	Amount Per Serving	% DV *
Calories	110
Calories from Fat	45
Total Fat	5 g	8% DV
Saturated Fat	2 g	13% DV
Trans Fat	0 g
Cholesterol	10 mg	3% DV
Sodium	40 mg	2% DV
Total Carbohydrates	14 g	5% DV
Dietary Fiber	0.0 g	0% DV
Sugars	7 g
Protein	1 g
Vitamin A		0% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

110

Calories from Fat

Total Fat

5 g

8% DV

Saturated Fat

2 g

13% DV

Trans Fat

0 g

Cholesterol

10 mg

3% DV

Sodium

40 mg

2% DV

Total Carbohydrates

14 g

5% DV

Dietary Fiber

0.0 g

0% DV

Sugars

7 g

Protein

1 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

2% DV

52 to 55 HERSHEY'S KISSES Brand Milk Chocolates

1 pouch BETTY CROCKER Sugar Cookie Mix (17.5 oz.)

2 tablespoons all-purpose flour

1/3 cup butter or margarine , softened

1 egg

1-1/4 cups HERSHEY'S Mini Chips Semi-Sweet Chocolate , divided

1 teaspoon shortening (do not use butter, margarine, spread or oil)

Directions

1. Heat oven to 350°F. Remove wrappers from chocolates.

2. Stir together cookie mix and flour; add butter and egg. Stir until dough forms. Set aside 1/4 cup small chocolate chips. Stir remaining chips into dough. (Dough is stiff; chips may need to be worked in with hands.)

3. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.

4. Bake 9 to 11 minutes or until cookie is set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

5. Place remaining 1/4 cup chips and shortening in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, kneading after each heating, until chocolate is melted and mixture is smooth. Cut off corner of bag about 1/8 inch from point. Drizzle over cookies. Makes about 52 cookies.