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1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates
1/2 cup HERSHEY'S Cocoa
1/3 cup additional sugar for rolling
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup (2 sticks) butter or margarine
1-1/2 cups sugar
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.
Really delicious recipe. However, if you make any adjustment to the recipe (like trying to make 1 dozen instead of 4), make sure to add more flour. As a novice, I didn't add anything extra to the batter even though I thought the batter consistency was very cake-like. I figured since it was going in the fridge it would harden and maybe not resemble cake batter anymore. After they came out of the oven, they had become brownies instead of cookies. They tasted wonderful, just not exactly what I had in mind over cookies. However, I do have a new brownie recipe so it all works out!
I made this recipe with the thought that they would have a similar texture to the peanut blossoms. They do not. The cookie spread into a flat wafer. I even tried chilling the balls of dough before placing them in the oven so they wouldn't spread out quite as far without any success. The cookies taste all right, but are not visually appealing; don't call them chocolate blossoms because it implies that they are just a chocolate version of the peanut blossom.
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