KISSES Hot Cocoa Cookies
Recipe - The Fairway Market Corporate
KISSES Hot Cocoa Cookies
Prep Time20 Minutes
Servings36
Cook Time10 Minutes
Ingredients
36 Hershey Kisses Hot Cocoa Candy
1 cup Hershey Milk Chocolate Chips
3/4 cup HERSHEY'S Cocoa Powder
18 Marshmallows
1 cup butter (2 sticks), softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 eggs
2 tsps vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp Salt
Directions
- Heat oven to 350° F. Line cookie sheets with parchment paper. Cut each marshmallow into halves; cover and set aside. Remove wrappers from chocolates; set aside.
- Beat butter, granulated sugar and brown sugar in large mixer bowl until fluffy. Add eggs and vanilla, beating until well blended. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate chips. Chill dough in freezer 10 minutes.Roll dough into 36 balls (about 1-1/2 inches). Place on prepared cookie sheets; flatten slightly.
- Bake 6 to 7 minutes; top each cookie with marshmallow half. Continue baking an additional 3 to 4 minutes or until marshmallows are puffed but not browning and cookie edges are just set. (Total bake time should be about 10 minutes). Remove from oven; cool 3 minutes. Gently press chocolate piece into the center of each marshmallow. Allow cookies to cool completely on cookie sheet before removing to wire rack.
20 minutes
Prep Time
10 minutes
Cook Time
36
Servings
Shop Ingredients
Makes 36 servings
Hershey's Kisses Milk Chocolate Share Pack, 10.8 oz
$7.49$0.69/oz
Not Available
Not Available
Jet-Puffed Marshmallows, 12 oz
$2.79$0.23/oz
I Can't Believe It's Not Butter! Garlic Flavored Buttery Spray 8 fl oz
$7.99$1.00/fl oz
Domino Premium Pure Cane Granulated Sugar, 5.6 oz
$5.79$1.65/lb
Domino Premium Pure Cane Light Brown Sugar, 32 oz
$4.69$0.15/oz
Bowl & Basket Fresh White Eggs, Large, 30 count, 60 oz
$12.49$0.42 each
Beyond Good Madagascar Vanilla Extract, 4 fl oz
On Sale!
$17.49 was $20.99$4.37/fl oz
Gold Medal All Purpose Flour, 32 oz
$3.99$1.99/lb
Arm & Hammer Fridge-N-Freezer Baking Soda, 14 oz
$1.79$0.13/oz
Celtic Sea Salt Light Grey Celtic Vital Mineral Blend Salt, 1 lb
$7.99$0.50/oz
Directions
- Heat oven to 350° F. Line cookie sheets with parchment paper. Cut each marshmallow into halves; cover and set aside. Remove wrappers from chocolates; set aside.
- Beat butter, granulated sugar and brown sugar in large mixer bowl until fluffy. Add eggs and vanilla, beating until well blended. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate chips. Chill dough in freezer 10 minutes.Roll dough into 36 balls (about 1-1/2 inches). Place on prepared cookie sheets; flatten slightly.
- Bake 6 to 7 minutes; top each cookie with marshmallow half. Continue baking an additional 3 to 4 minutes or until marshmallows are puffed but not browning and cookie edges are just set. (Total bake time should be about 10 minutes). Remove from oven; cool 3 minutes. Gently press chocolate piece into the center of each marshmallow. Allow cookies to cool completely on cookie sheet before removing to wire rack.