From HERSHEY’S

Makes 24 cookies

You’re now a wizard, baker! Whether you’re a brave Gryffindor, a loyal Hufflepuff, a smart Ravenclaw or a cunning Slytherin, this recipe for Harry Potter Sorting Hat Cookies includes everyone’s Hogwarts House…so let the fun begin!

INGREDIENTS

30 HERSHEY’S KISSES Brand Milk Chocolates
6 tablespoons butter, softened
2/3 cup granulated sugar

1/4 cup REESE’S Creamy Peanut Butter

2 teaspoons

1/2 teaspoon vanilla extract
2 tablespoons egg, beaten

3/4 cup all-purpose flour

1/2 cup HERSHEY’S SPECIAL DARK Cocoa

1/4 teaspoon salt

1/8 teaspoon baking soda

3/4 cup white frosting (ready-to spread or homemade)

Food color (red, yellow, blue, and green)

Sugar (extra to roll dough balls in)

Frosting tips #1 AND #47

DIRECTIONS

1.Heat oven to 350 degrees.  Remove wrappers from chocolates; set aside.

2.Beat butter, sugar, peanut butter, water, and vanilla in medium bowl unitl well blended. Beat in egg. Stir together flour, cocoa, salt and baking soda. Gradually add to butter mixture, beating until well blended.

3.Divide dough into 30 equal balls (about 1 inch each). Roll in sugar (if desired). Place on ungreased cookie sheets and flatten to make 1 1/2 inch circles. 

4.Bake 8 to 10 minutes or until cookie edges are set. Top each cookie with chocolate piece;  gently loosen cookie from sheet but leave on cookie sheet.

5.Allow heat from cookie sheet and cookie to soften chocolate. (Chocolate will soften from bottom toward tip and becomes shiny, about 10 minutes) Use toothpick or end of small paring knife to draw facial features on chocolate. Cool completely. Allow chocolate to firm before finishing cookies.

6.Divide white frosting into four small bowls. Tint frosting so that you have red, yellow, blue, and green frostings. Place in piping bags or heavy-duty food storage (freezer) bags with #47 tip. Pipe frosting band around base of each chocolate piece. Garnish as desired. 

Find this recipe and more holiday treats at hersheyland.com