Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 bag (9 oz) HERSHEY'S KISSES chocolates Or HERSHEY'S KISSES chocolates with almonds
- 1 cup (2 sticks) butter or margarine, softened
- 1/3 cup Granulated sugar
- 1/3 cup Packed light brown sugar
- 1 tsp Vanilla extract
- 2 cups All-purpose flour
- 1 cup HERSHEY'S semi-sweet mini baking chips
- CHOCOLATE DRIZZLE (recipe follows) or HERSHEY'S CHOCOLATE SHOPPE topping
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Directions
Heat oven to 375°F.
Remove wrappers from HERSHEY'S KISSES chocolates or HERSHEY'S KISSES chocolates with almonds.
Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.
Add flour to butter mixture; blend until smooth.
Stir in HERSHEY'S semi-sweet mini baking chips.
Mold scant tablespoon dough around each HERSHEY'S KISSES chocolates or HERSHEY'S KISSES chocolates with almonds, covering completely.
Shape into balls; place on ungreased cookie sheet.
Bake 10 to 12 minutes or until set.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
Prepare CHOCOLATE DRIZZLE, if desired.
Drizzle over each cookie.
About 4 dozen cookies.