KISSES Cocoa Cookies

KISSES Cocoa Cookies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 40  Minutes

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium35 mg1% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars7 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium35 mg1% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars7 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • About 54 HERSHEY'S KISSES Brand Milk Chocolates
  • 1 cup pecans finely chopped
  • 1/4 cup HERSHEY'S Cocoa
  • 1-2/3 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 cup powdered sugar for rolling
  • 1 cup butter or margarine (2 sticks) , softened
  • 1 teaspoon vanilla extract

Directions

  • 1. Beat butter, granulated sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle.
  • 2. Heat oven to 375°F. Remove wrappers from chocolates. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet.
  • 3. Bake 10 to 12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in powdered sugar again just before serving, if desired. Makes about 54 cookies.

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