From HERSHEY’S
Makes 36 cookies

For the ultimate chocolate cookie, try these triple chocolate blossoms. HERSHEY’S Cocoa, HERSHEY’S Chocolate Chips and HERSHEY’S KISSES Chocolates come together to make this classic cookie a chocolate lover’s dream. They’re easy enough for all bakers and make a great addition to any dessert spread.

INGREDIENTS

1/2 cup butter or margarine (1 stick), 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 or HERSHEY’S SPECIAL Dark Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
36 HERSHEY’S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates
1 cup chocolate sprinkles
1 can Chocolate ready-to-spread frosting or your favorite homemade chocolate frosting (16 oz)

DIRECTIONS

1.Beat butter, sugar, egg, and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt. Add alternately with milk, beating until well blended. Cover: refrigerate dough about 1 hour or until firm enough to handle. Remove wrappers from chocolates; set aside.

2.Heat oven to 375 degrees. Shape dough into 36 equal (about 1 inch) balls. Roll in chocolate sprinkles, place on ungreased cookie sheet.

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 about 1/2 inch around outer edge unfrosted. Place chocolate in center of each cookie.

TIP – Try rolling cookies in colored sprinkles or granulated sugar.

Find this recipe and more holiday treats at hersheyland.com