So thought I'd begin the "Season" sharing with you a slightly different version of the famous Hershey Kiss cookie recipe.... mostly you've seen the cookie with the Hersey Kiss sitting smack on the top of it.. this one it's "hidden inside".... I'm so hungry right now I could eat a dozen of these....
HERSHEY'S KISSES COOKIES
Because there are no eggs in this recipe, the dough
can be eaten before cooking
(if you're like me and LOVE raw cookie dough)!
Ingredients (Makes about 4 Dozen Cookies)
1 bag (10 oz.) Hershey’s Kisses or Kisses with Almonds
1 cup (2 sticks – 8 oz.) butter
1/2 cup (3 ½ oz.) granulated sugar
1/2 cup (4 oz.) packed light brown sugar
1 t. vanilla
2 (10 oz.) cups all-purpose flour
1 cup (6 oz.) mini semi-sweet chocolate chips
Directions:
Heat oven to 375º F. Remove foil wrappers from kisses. Beat butter, sugars, and vanilla until well blended. Add flour and blend until smooth. Stir in chocolate chips. Mold a teaspoon of dough around each chocolate kiss, covering completely. Shape into balls, and with the point of the kiss facing up, place onto a cookie sheet lined with non-stick foil (or spray with Pam) and bake for 10 minutes or until set. Only the edges will be golden brown - do not over bake! (See the picture above.)
Remove foil sheets to the counter and off of the cookie sheets. Let cookies cool slightly. Remove cookies to a cooling rack. Fold foil sheets over in half and line up cookies side-by-side. Drizzle chocolate across tops using the handle end of a fork (see recipe below). Transfer to fridge or freezer to set chocolate drizzle. Remove after 10 minutes.
Chocolate Drizzle:
Place 1/4 cup mini chocolate chips and
1 T. shortening in small microwave-safe bowl or cup.
Microwave on high for 30 secs. – stir well. Continue to microwave at 20 sec. intervals - stirring in between intervals - until chocolate is melted and smooth when stirred.
Enjoy to your heart's content!!!
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