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Chip Kiss Cookies
1 bag (9
oz.) HERSHEY’S KISSES OR HERSHEY’S KISSES WITH ALMONDS
1 cup (2
sticks) butter, softened
paced light brown sugar
HERSHEY’S MINI CHIP Semi-Sweet Chocolate HERSHEY’S
Chocolate Shoppe Topping (optional)
Heat over to
375 degrees. Remove wrappers from chocolate pieces. In large
mixing bowl, beat butter, granulated sugar, brown sugar and
vanilla until well blended. Add flour; bland until smooth.
Stir in small chocolate chips. Mold scant tablespoon dough
around each chocolate piece, covering completely. Shape balls;
place on ungreased cookie sheet. Bake 10 to 12 minutes or
until set. Cool slightly; remove from cookie sheet to wire
rack. Cool completely. Drizzle topping over each cookie. About
4 dozen cookies.
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