Cocoa Kiss Cookies

This recipe is adapted from the recipe at the Sisters Cafe. The only problem with it is that you won't be able to stop eating them!

1 c. (2 sticks) butter or margarine, softened
2/3 c. granulated sugar
1 tsp vanilla extract
1 2/3 c. gold medal all-purpose flour
¼ c. cocoa
1 c. toffee chips ( or you can substitute finely chopped nuts)
Hershey’s Kisses milk chocolates
powdered sugar

Beat butter, granulated sugar and vanilla in a large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle.

Heat oven to 375°F. Remove wrappers from chocolates. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet.

Bake 10-12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar

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