Ingredients Jump to Instructions ↓

  1. 1 cup (2 sticks) butter or margarine, softened

  2. 2/3 cup granulated sugar

  3. 1 teaspoon vanilla extract

  4. 1 2/3 cups all-purpose flour

  5. 1/4 cup Hershey's Cocoa (unsweetened)

  6. 1 cup finely chopped pecans

  7. About 54 Hershey's Kisses Brand Milk Chocolates

  8. Powdered sugar

Instructions Jump to Ingredients ↑

  1. Beat butter, granulated sugar and vanilla in large bowl until creamy.

  2. 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.

  3. Heat oven to 375°F (190°C).

  4. Remove wrappers from chocolates.

  5. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet.

  6. Bake 10 to 12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack.

  7. Cool completely.

  8. Roll in powdered sugar. Roll in powdered sugar again just before serving, if desired.


Send feedback