HERSHEY'S KISSES Marbled Blossom Cookies

HERSHEY'S KISSES Marbled Blossom Cookies

Twist up the traditional HERSHEY’S KISSES blossom cookies recipe with this marbled variation. The cookie base is made out of half vanilla and half chocolate cookie dough for the best of both worlds. Twist it up even more by topping with striped HERSHEY’S HUGS Candies.

SKILL LEVEL
Beginner
PREP
25 min
BAKE
7 min

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 Dark Chocolates
1 pouchsugar cookie mix (about 17.5 oz.)
1/2 cupbutter or margarine (1 stick) , softened
1 egg
2 tablespoonsall-purpose flour
2 tablespoonsHERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/4 cupchopped almonds finely (optional)
1/4 cupgranulated sugar for rolling

Directions

  • 1. Heat oven to 375°F. Remove wrappers from chocolates.
  • 2. Stir cookie mix in large bowl until no lumps remain. Add butter and egg; stir until soft dough forms. Divide dough in half and place in separate bowls. Add flour to one half, mixing thoroughly. Add cocoa and almonds, if desired to other half and mix thoroughly.
  • 3. Roll together a pinch of vanilla dough and a pinch of chocolate dough to make 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 pieces into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes 48 cookies.
Ingredients sitting on a table

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