HERSHEY'S KISSES Chocolate Blossom Cookies

HERSHEY'S KISSES Chocolate Blossom Cookies

  • PRINT

SKILL LEVEL : BeginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1 pouch 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) , softened
  • 1 egg
  • 1/4 cup granulated sugar for rolling

Directions

  • 1. Heat oven to 375°F. Remove wrappers from chocolates.
  • 2. Stir together cookie mix and cocoa in large bowl until well blended and no lumps remain. Add butter and egg; stir until soft dough forms.
  • 3. Shape dough into 48 (about 1-inch) balls. Roll in granulated sugar; place on ungreased cookie sheet.
  • 4. Bake 6 to 8 minutes or until set. (Do not over bake.) Immediately press chocolate piece into center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely. Makes 48 cookies.
Ingredients sitting on a table

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