Chocolate Chip Kiss Cookies |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 48 |
|
They key to this cookie is to bake just until firm not brown. I was nervous making this recipe as it has no eggs but it turned out wonderful. Ingredients:
1 (9 ounce) bag hershey chocolate kisses |
1 cup softened butter |
1/3 cup sugar |
1/3 cup packed light brown sugar |
1 teaspoon vanilla |
2 cups flour |
1 cup hersheys semisweet mini chocolate chips |
1/4 cup hershey semisweet mini chocolate chips |
1 teaspoon shortening |
Directions:
1. Preheat oven to 375 degrees Remove wrappers from Hershey kisses.
2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.
3. Add flour to butter mixture: blend until smooth.
4. Stir in Hershey's semi-sweet mini baking chips.
5. Mold scant tablespoons of dough around each hershey kiss covering it completely.
6. Shape into balls and place onto ungreased cookie sheets.
7. Bake 10-12 minutes or until set.
8. Cool slightly and then remove to wire rack.
9. Cool completely.
10. Prepare chocolate drizzle if desired and drizzle over each cookie.
11. Chocolate Drizzle: Place 1/4 cup Hershey's semi-sweet mini baking chips and 1 teaspoon shortening in a small microwave safe bowl.
12. Microwave at high for about 30 seconds and stir.
13. If necessary microwave an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.
|
|