Cocoa KISSES Cookies
Print Category Chocolate Thematic No thematic Source HERSHEY Evaluation
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Ingredients
- 1 cup (250mL) butter or margarine, softened
- 2/3 cup (150mL) sugar
- 1 teaspoon (5mL) vanilla extract
- 1-2/3 cups (400mL) all-purpose flour
- 1/4 cup (50mL) HERSHEY'S Cocoa
- 1 cup (250mL) finely chopped pecans
- About 54 HERSHEY'S CHIPITS mini KISSES Brand
- Powdered sugar
Directions
- Beat butter, 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.
- 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.
- 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 sugar again just before serving, if desired. About 4-1/2 dozen cookies.
Cook commentary
Bake Time: 10-12 minutes
Yield: 4 1/2 dozen
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