Ingredients Jump to Instructions ↓

  1. 2/3 cup butter or margarine , softened

  2. 1 cup sugar

  3. 1 egg

  4. 1 tablespoon milk

  5. 1/2 teaspoon vanilla extract

  6. 2 cups all-purpose flour

  7. 1/2 teaspoon baking soda

  8. 1/4 teaspoon salt

  9. 24 HERSHEY'S BLISS Milk Chocolates

  10. 1/4 cup heavy cream

  11. HERSHEY'S Cocoa

Instructions Jump to Ingredients ↑

  1. Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will still be soft.)

  2. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.

  3. Roll dough into 3/4-inch balls. Place on prepared cookie sheet.

  4. Bake 6 to 8 minutes or until cookie is set and edges are lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

  5. Remove wrappers from chocolates; coarsely chop. Place chocolate and heavy cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Cool to spreading consistency.

  6. Place about 1 teaspoon chocolate mixture on bottom of one cookie. Press another cookie onto chocolate. Allow chocolate to set; sprinkle cookie tops with cocoa. About 3 dozen sandwich cookies.


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