Butter-Nut Chocolate Topped Cookies

Name: Butter-Nut Chocolate Topped Cookies
Prep time: 17 min
Cook time: 10 min
Ingredients: all-purpose flour; egg; ground almonds, pecans or walnuts; sugar; baking soda; vanilla extract; butter or margarine; HERSHEY'S KISSES Brand Milk Chocolates; salt

Toasted crushed nuts complement HERSHEY'S KISSES Milk Chocolate in this easy thumbprint sugar cookie recipe. Coat the outside in almonds, walnut or pecans, then add an unwrapped KISSES Chocolate to the top.

SKILL LEVEL

Beginner

PREP

17 min

BAKE

10 min

Ingredients

Amount Per Serving

% DV *

Calories

Calories from Fat

Total Fat

5 g

8% DV

Saturated Fat

3 g

15% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

550 mg

23% DV

Total Carbohydrates

9 g

3% DV

Dietary Fiber

0.0 g

0% DV

Sugars

5 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

Amount Per Serving

% DV *

Calories

Calories from Fat

Total Fat

5 g

8% DV

Saturated Fat

3 g

15% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

550 mg

23% DV

Total Carbohydrates

9 g

3% DV

Dietary Fiber

0.0 g

0% DV

Sugars

5 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

1-1/4 cups

all-purpose flour

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

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.

Butter-Nut Chocolate Topped Cookies

Ingredients

Directions

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