Makes 60 cookies
No snowball fights with these cookies…you’ll want to devour every bite.
1 cup butter (2 sticks), softened
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup HERSHEY’S Cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons milk
3/4 cup almonds finely chopped
3/4 cup HEATH BITS O’ BRICKLE Toffee Bits
60 HERSHEY’S KISSES Brand Milk Chocolates
3/4 cup powdered sugar for rolling
1.Beat butter, brown sugar, egg, and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder, and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee bits.
2.Refrigerate until firm enough to handle, at least 2 hours. Heat oven to 350 degrees. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from chocolates. Shape dough into 1-inch balls. Press chocolate piece into each ball, covering completely with dough. Re-shape into balls; place on prepared cookie sheet.
3.Bake 8 to 10 minutes, or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely; roll in powdered sugar.
Find this recipe and more holiday treats at hersheyland.com