Cocoa Kiss Cookies

Cocoa Kiss Cookies - first made October 7, 2005

Here's a great way to use up any leftover Hershey's kisses - you know the ones you bought that were wrapped in fall colors but you can't really use them once Halloween and Thanksgiving are over unless you pick out just the ones in the silver foil. Although Hershey's has come up with a plethora of different varieties on the Hershey's kiss, use the one that's solid chocolate, whether it be dark, milk, or white or any combo. Don't use the caramel kisses with these or anything with a soft center as they'll just melt and leak out of the cookie dough.

This is a simple cookie from Hershey's Classic Recipes book - you make a chocolate dough, wrap it around the Hershey's kiss and roll into a ball and bake. I like to freeze them first then bake them later so the cookies retain more of their round shape. They don't come out round after you bake them but, done correctly, they're not exactly shaped like a Hershey's kiss either. They're more of the shape of the Baci candy. This helps camouflage that there's a Hershey's kiss inside.

1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
¼ cup Hershey’s cocoa
1 cup finely chopped pecans
1 bag (9 ounces) Hershey’s Kisses Milk Chocolates
Powered sugar

1. Beat butter, granulated sugar and vanilla in large bowl until creamy. 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.
2. Heat oven to 375˚F. Remove wrappers from chocolate pieces. Mold scant tablespoon of dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until set. Cool slightly, about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired.