Double Chocolate Kiss Cookies

36 HERSHEY'S KissesŪ Chocolates or HERSHEY'S HUGS Chocolates
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1 can (16 oz.) vanilla ready-to-spread frosting 


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

2. Beat butter, sugar, egg and vanilla in large bowl until 
well blended. Add flour, cocoa, baking soda and salt 
alternately with milk, beating until well blended. Cover; 
refrigerate dough about 1 hour or until firm enough to handle. 
Shape dough into 1-inch balls; place on ungreased cookie 

3. Bake 8 to 10 minutes or until set. Cool 1 minute; remove 
from cookie sheet to wire rack. Cool completely. Spread 
frosting onto cookies, leaving 1/2-inch around outer edge 
unfrosted; place chocolate piece in center of each cookie. 
About 3 dozen cookies. 

VANILLA FROSTING: In small bowl, combine 1-1/2 cups powdered 
sugar, 2 tablespoons milk, 1 tablespoon shortening and 1/2 
teaspoon vanilla extract; beat until of spreading consistency.