Chocolate Chip Kiss Cookies

 	 
1 bag (9 oz.) HERSHEY'S KissesŪ or KissesŪ WITH ALMONDS Milk Chocolates
1 cup (2 sticks) butter or margarine, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate CHOCOLATE DRIZZLE (recipe follows)
  or HERSHEY'S Chocolate Shoppe Topping 

Directions: 

1. Heat oven to 375°F. Remove wrappers from chocolate pieces. 

2. Beat butter, granulated sugar, brown sugar and vanilla in 
   large bowl until well blended. Add flour to butter mixture; 
   blend until smooth. Stir in small chocolate chips. Mold scant 
   tablespoon 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; remove 
   from cookie sheet to wire rack. Cool completely. Prepare 
   CHOCOLATE DRIZZLE, if desired. Drizzle over each cookie. 
   About 4 dozen cookies. 

   CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S MINI CHIPS and 1 
   teaspoon shortening in small microwave-safe bowl. Microwave at 
   HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH 
   an additional 20 seconds or until chocolate is melted and 
   mixture is smooth when stirred.