- 1 (9 ounce) bag HERSHEY®'S KISSES® or KISSES® WITH ALMONDS Milk Chocolates
- 1 cup butter or margarine, softened
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup HERSHEY®'S MINI CHIPS™ Semisweet Chocolate
- CHOCOLATE DRIZZLE (recipe follows) or HERSHEY'S Chocolate Shoppe Topping
- Heat oven to 375 degrees F. Remove wrappers from chocolate pieces.
- 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.