From HERSHEY’S

Makes 60 cookies

No snowball fights with these cookies…you’ll want to devour every bite.

INGREDIENTS

1 cup butter (2 sticks), softened

3/4 cup packed light brown sugar

1 egg

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

DIRECTIONS

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