Hersheys Kisses Reindeer Sugar Cookies Recipes

HERSHEY'S KISS SURPRISE COOKIES

Hershey's Kiss Surprise Cookies image

These are delicious, nutty, rich and buttery cookies that have a surprise inside...a Hershey's Kiss!! They are extremely easy to make and there are not many ingredients either! (Chill time not included in prep time)

Provided by Karen..

Categories Candy

Time 32m

Yield 48 cookies

Number Of Ingredients 7

Ingredients

1 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla
1 2/3 cups flour
1/4 cup unsweetened cocoa
1 cup coarsely ground walnuts
1 (9 ounce) package Hershey chocolate kisses, unwrapped

Steps:

Cream butter and sugar at low speed until light and fluffy.
Add vanilla, stirring well.
Combine flour and cocoa and stir into creamed mixture until well mixed.
Stir in walnuts and chill dough for 2 hours or until firm.
Preheat oven to 375 degrees.
Wrap one tablespoon of dough around each chocolate kiss and roll into a ball.
Place on cookie sheets and bake for 12 minutes.
Cool slightly on sheets and remove to cool completely on wire racks.

RICH HERSHEY'S KISSES TIGER COOKIES

Rich Hershey's Kisses Tiger Cookies image

Someone (bless them) sent me some Hershey's Kisses together with a small recipe book that Hershey's put out. This was one of the recipes that looked good enough for me to sacrifice some Kisses for. It was. Roar... (Prep time does not include 6 hours in the fridge)

Provided by Mirj2338

Categories Dessert

Time 33m

Yield 48 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups sugar
1/2 cup vegetable oil
1/2 cup cocoa
3 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar
48 Hershey chocolate kisses, unwrapped

Steps:

Combine the sugar and oil in a large bowl.
Add the cocoa, beating until well blended.
Beat in the eggs and vanilla.
Stir together the flour, baking powder and salt, gradually add to the cocoa mixture, beating well.
Cover and refrigerate until dough is firm enough to handle, at least 6 hours.
Preheat the oven to 350 degrees F.
Grease a cookie sheet or line it with parchment paper (that one is my trick).
Shape the dough into 1-inch balls (the dough will still be sticky, you might want to wet your hands just a bit).
Roll in powdered sugar to coat.
Place about the balls about 2 inches apart on the prepared cookie sheet.
Bake for 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are cracked.
Immediately press a Kiss into the center of each cookie.
Cool slightly.
Remove from cookie sheet to wire rack.
Cool completely.

Nutrition Facts : Calories 92.8, Fat 4, SaturatedFat 1, Cholesterol 14.2, Sodium 43.5, Carbohydrate 12.9, Fiber 0.4, Sugar 8.6, Protein 1.4

HERSHEY'S™ KISSES™ REINDEER SUGAR COOKIES

Hershey's™ Kisses™ Reindeer Sugar Cookies image

These cute reindeer cookies will be flying off holiday dessert platters.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 20

Number Of Ingredients 7

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on sugar cookie mix pouch for cutout cookies
1 container (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
40 Betty Crocker™ Candy Shop candy eyeballs
20 Hershey's™ Kisses™ brand milk chocolates, unwrapped
1 tube (3.5 oz) sparkle gel icing (red, green or white), if desired
Betty Crocker™ Jingle Mix nonpareils, if desired

Steps:

Heat oven to 375°F. In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough in half; shape into flattened squares. Wrap each flattened square in plastic wrap; refrigerate about 15 minutes or until dough is firm and cold, yet pliable.
Take out one half of dough from refrigerator, and unwrap. On work surface sprinkled generously with flour, roll dough to 1/4-inch thickness. Cut with floured 4-inch gingerbread boy cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 6 to 8 minutes or until edges are lightly golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat steps with second half of dough, adding leftover pieces into the mix to reroll.
Turn each cookie so head is pointed down to look like a reindeer face. Using knife, spread slightly less than 2 teaspoons frosting over cookie. Attach 2 candy eyeballs and 1 milk chocolate for nose. Decorate with gel icing to look like antlers on each cookie. Sprinkle with candy sprinkles. Let stand until set.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 29 g, TransFat 0 g

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