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Chocolate Blossoms made with HERSHEY'S MINI KISSES Brand Milk Chocolates

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 25  Minutes

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
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 cup HERSHEY'S Cocoa
  • 1-3/4 cups HERSHEY'S MINI KISSES Brand Milk Chocolates (10-oz. pkg.)
  • 1 cup butter or margarine (2 sticks) , softened
  • 1-1/2 cups sugar
  • 1/3 cup additional sugar for rolling
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour

Directions

  • 1. Beat butter, 1-1/2 cups sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.
  • 2. Heat oven to 350°F. Shape dough into 1-1/8-inch balls; roll in sugar. Place on ungreased cookie sheet.
  • 3. Bake 8 to 10 minutes or until set. Remove from oven. Place 3 chocolate pieces on each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

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