©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Candy Corn Kiss Cookies

Yesterday I made some cookies for after Marcel's meeting. I got the recipe from the Hershey site, but used their new Candy Corn Kisses.

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

My notes; the Candy Corn Kisses, melted way faster than regular chocolate kisses. I ended up with a few that melted all over the cooking rack. The second sheet of cookies I put the Kisses on and immediately put them in the fridge to help them cool. Those didn't seem to melt and run off the cookies.

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