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Butter-Nut Chocolate Topped Cookies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 17  Minutes

Ingredients

  Amount Per Serving % DV *
Calories90
Calories from Fat50
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium550 mg23% DV
Total Carbohydrates9 g3% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories90
Calories from Fat50
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium550 mg23% DV
Total Carbohydrates9 g3% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 1-1/4 cups all-purpose flour
  • 1 egg
  • 1 cup ground almonds, pecans or walnuts
  • 1/2 cup sugar
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup butter or margarine (1 stick) , softened
  • 30 HERSHEY'S KISSES Brand Milk Chocolates
  • 1/8 teaspoon salt

Directions

  • 1. Beat butter, sugar, egg and vanilla in medium bowl until well blended. Stir together flour, baking soda and salt; add to butter mixture, beating well. If necessary, refrigerate dough until firm enough to handle.
  • 2. Remove wrappers from chocolate pieces. Heat oven to 350°F. Shape dough into 1-inch balls; roll in ground nuts. Place on ungreased cookie sheet.
  • 3. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from oven; immediately press a chocolate piece into center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely. Chocolate should be set before storing. Makes about 30 cookies.
  • ORANGE VARIATION: Add 3/4 teaspoon freshly grated orange peel to butter mixture.

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