Yield: 48 Servings
Measure | Ingredient |
---|---|
1 cup | Butter or margarine; softened, 2 sticks |
1½ cup | Sugar |
2 \N | Eggs |
2 teaspoons | Vanilla extract |
2 cups | All-purpose flour |
½ cup | Cocoa |
½ teaspoon | Salt |
\N \N | Additional sugar; to roll cookies in |
1¾ cup | Mini kisses (semi-sweet); 10 oz. pkg. |
Beat butter, 1½ cup sugar, eggs and vanilla in large bowl until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350 F. Shape dough into 1 ⅛" balls; roll in sugar. Place on ungreased cookie sheet. Bake 8-10 minutes or until set. Remove from oven. Place 3 mini-chocolate chips in center of each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
Recipe by: Hershey's Recipe Card Posted to MC-Recipe Digest V1 #948 by Roberta Banghart <bobbi744@...> on Dec 07, 1997