Cocoa Kiss Cookies
by Stephane Corbe
Prep time: 0:30
Overall time: 1:00
Servings: 42 servings
INGREDIENTS
1 cup butter or margarine, softened
2/3 cup sugar
1 tsp. vanilla extract
1 cup all-purpose flour
1/4 cup Hershey's Cocoa
1 cup pecans, finely chopped
9 oz. Hershey's Kisses Chocolates
Powdered sugar
INSTRUCTIONS
In large bowl, beat butter, sugar and vanilla until creamy. Stir together flour and cocoa; add in 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 chocolate pieces. Mold scant tablespoon of dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly, about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again before serving, if desired.
CHEF COMMENTS
No comments are available.
Tagged: cookies, desserts, hersheyskisscookies add tags
save this recipe
share
printHave you made it? What'd you think?
Log in to review this recipe.
1 Recipe Reviews
gretchen
reviewed Cocoa Kiss Cookies
This recipe does not have the correct amount of Flour listed. I followed this recipe and it needs to be corrected with 1 2/3 cup of flour. Otherwise, the cookies just fall apart when cooking. My mom has made these cookies since I was a kid and I compared her recipe to this one and that is the only change to be made. If that is done, the cookies are awesome. Otherwise, feed it to the dogs!!!!
