Easy KISSES Cocoa Cookies

Easy KISSES Cocoa Cookies

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SKILL LEVEL : beginnerPREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium50 mg2% DV
Total Carbohydrates14 g5% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium50 mg2% DV
Total Carbohydrates14 g5% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • About 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1 pouch BETTY CROCKER Sugar Cookie Mix (17.5 oz.)
  • 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 cup butter or margarine (1 stick) plus 2 tablespoons , softened
  • 1 cup pecans finely chopped
  • 2/3 cup powdered sugar for rolling

Directions

  • 1. Heat oven to 375°F. Remove wrappers from chocolates.
  • 2. Stir together cookie mix and cocoa. Add butter and pecans. Work with hands until dough forms a ball. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet.
  • 3. Bake 10 to 12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in powdered sugar again just before serving, if desired. Makes about 48 cookies.
Ingredients sitting on a table

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