Ingredients Jump to Instructions ↓

  1. 52 to 55 HERSHEY'S KISSES Brand Milk Chocolates

  2. 1 pouch (17 1/2 oz.) BETTY CROCKER Sugar Cookie Mix

  3. 2 tablespoons all-purpose flour

  4. 1/3 cup butter or margarine , softened

  5. 1 egg

  6. 1-1/4 cups HERSHEY'S Mini Chips Semi-Sweet Chocolate , divided

  7. 1 teaspoon shortening (do not use butter, margarine, spread or oil)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Remove wrappers from chocolates.

  2. Stir together cookie mix and flour; add butter and egg. Stir until dough forms. Set aside 1/4 cup small chocolate chips. Stir remaining chips into dough. (Dough is stiff; chips may need to be worked in with hands.)

  3. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.

  4. Bake 9 to 11 minutes or until cookie is set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

  5. Place remaining 1/4 cup chips and shortening in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, kneading after each heating, until chocolate is melted and mixture is smooth. Cut off corner of bag about 1/8 inch from point. Drizzle over cookies. About 52 cookies.


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