• Cooking Time: 8-10 minutes
  • Servings: Yields approx 4 dozen
  • Preparation Time:


This recipe was adapted from a Hershey recipe I found in a magazine. Originally it called for the use of Hershey Kisses Mint I decided on using Hershey Kisses Caramel. OMG what a great treat as the caramel melts in the center of this cookie...nothing like chocolate and caramel.

This is another must on my Christmas cookie list.


  • 1 cup (2 sticks) butter or margarine, softened
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • About 48 HERSHEY'S KISSES Brand Caramel Chocolates, unwrapped
  • Powdered sugar
  • Reynolds Parchment Paper


  • Heat oven to 350 F.
  • Beat butter, sugar and vanilla in large bowl until creamy.
  • Stir together flour and cocoa; gradually add to butter mixture, beating until blended.
  • Mold scant tablespoon dough around each chocolate piece, covering completely.
  • Shape into balls.
  • Place on cookie sheet lined with Reynolds Parchment Paper.
  • Bake 8 to 10 minutes or until set.
  • Cool about 1 minute; remove from cookie sheet to wire rack.
  • Cool completely.
  • Roll in powdered sugar.
  • Roll in sugar again just before serving, if desired. About 4 dozen cookies.

Website Credit: http://www.hersheys.com/recipes/recipes/detail.asp?id=8068

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