"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Chip Kiss Cookies Recipe

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This recipe for Chocolate Chip Kiss Cookies, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alicia Schmid
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 bag Hershey's Kisses
1 c. butter or margarine, softened
1/3 c. granulated sugar
1/3 c. packed brown sugar
1 tsp. vanilla
2 c. all-purpose flour
1 c. Mini semi-sweet chocolate chips
Chocolat Drizzle

Directions:
Directions:
Heat oven to 375. Remove wrappers from Kisses.

Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, 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.

 

 

 

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