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KISSABLES Chocolate Candies Thumbprint Cookies

KISSABLES Chocolate Candies Thumbprint Cookies

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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 Fiber0.0 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 Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 cup butter or margarine (2 sticks) , softened
  • 1-1/3 cups granulated sugar
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • Powdered sugar
  • 1 can vanilla frosting (16 oz.)
  • Additional powdered sugar
  • 1/4 cup milk
  • 1 cup HERSHEY'S KISSABLES Chocolate Candy

Directions

  • 1. Beat butter, granulated sugar, egg yolks, milk and vanilla until fluffy. Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate dough about 2 hours or until firm enough to handle.
  • 2. Heat oven to 350°F. Lightly grease cookie sheet. Shape dough into 1-1/8-inch balls. Roll in powdered sugar; place on prepared cookie sheet. Press thumb in center of each cookie.
  • 3. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack; cool completely.
  • 4. Spoon frosting into heavy-duty resealable plastic food storeage bag. Cut off corner of bag about 1/4 inch from point; pipe frosting into thumbprint indentations. Sift additional powdered sugar over filled cookies, if desired. Gently press 3 to 4 candies each filled cookie. Makes about 42 cookies.
  • VANILLA VARIATION: Increase flour to 2-3/4 cups; omit cocoa.
Ingredients sitting on a table

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