Cocoa Kiss Cookies

Cocoa Kiss Cookies
 
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Ingredients

Ingredients
Method
 
  • 1 cup (2 sticks) butter - softened
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 2/3 cups flour
  • 1/4 cup cocoa
  • 1 cup finely chopped pecans
  • 1 bag (9 oz) Hershey's Kisses - milk chocolate
  • Powdered Sugar
I felt like baking the other weekend, and ended up making these guys, which are dangerously delectable! Each cookie has a Hershey Kiss wrapped inside of it, so I find them best to eat after warming them a bit in the microwave, so that the chocolate melts inside. I ended up taking a few to my friend Tiffany, who was so delighted by them, that she asked me for the recipe and made them for a party she went to the next week. I hear they went quickly! Here's how they're made: In a large bowl, beat butter, sugar and vanilla 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. Heat oven to 375°F. Remove wrappers from Kisses. Mold scant tablespoon of dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10-12 minutes or until set. Cool slightly, about 1 minute. Remove from cookie sheet to wire rack. Cool completely. Roll into powdered sugar. Yeild: 3 1/2 Dozen Cookies

Cocoa Kiss Cookies

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This recipe was uploaded by Shorty's Place

 
 

Method


I felt like baking the other weekend, and ended up making these guys, which are dangerously delectable! Each cookie has a Hershey Kiss wrapped inside of it, so I find them best to eat after warming them a bit in the microwave, so that the chocolate melts inside. I ended up taking a few to my friend Tiffany, who was so delighted by them, that she asked me for the recipe and made them for a party she went to the next week. I hear they went quickly! Here's how they're made: In a large bowl, beat butter, sugar and vanilla 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. Heat oven to 375°F. Remove wrappers from Kisses. Mold scant tablespoon of dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10-12 minutes or until set. Cool slightly, about 1 minute. Remove from cookie sheet to wire rack. Cool completely. Roll into powdered sugar. Yeild: 3 1/2 Dozen Cookies
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