| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookies | 48 | Servings | |
INGREDIENTS
| 1 | pk | HERSHEY'S KISSES or HERSHEY'S KISSES WITH ALMONDS Milk Chocolates |
| 1 | c | Butter, softened |
| 1/3 | c | Granulated sugar |
| 1/3 | c | Packed light brown sugar |
| 1 | ts | Vanilla extract |
| 2 | c | All-purpose flour |
| 1 | c | HERSHEY'S MINI CHIPS Semi-Sweet Chocolate |
| HERSHEY'S Chocolate Shoppe Topping (opt) |
INSTRUCTIONS
Heat oven to 375'F. Remove wrappers from chocolate pieces. In large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add flour, blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet. Bake 10-12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Drizzle topping over each cookie. About 4 dozen cookies. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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