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
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.