Cookies & Kisses

Welcome to A Quirky Twist! I’m sure you have noticed that this post was not at it’s normal 7 am time. I forgot to pre-write and upload the post last night, but it’s always better late than never right? So I had an outfit I was going to post in honor of Valentine’s Day tomorrow, then I thought why not be different. Instead I bring to you a dessert recipe that can be enjoyed not just tomorrow but everyday. These cookies are actually really easy to make, the only difficult part is unwrapping all of the Hershey kisses. Also the recipe calls for chocolate drizzle on top of the cookies; however, the last time I made these I burned the drizzle. So if you think you can make the drizzle without burning it I’ll include it with the directions below.


48 Hershey kisses

1 cup(2 sticks) of butter softened

1/3 cup of granulated sugar

1/3 cup packed light brown sugar

1 teaspoon of vanilla extract

2 cups of all-purpose flour

1 cup of Hershey’s mini chips semi-sweet chocolate drizzle



Heat oven to 375 degrees. Remove wrappers from chocolates.


Beat butter, granulated 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.


Bake 10 to 12 minutes or until set.



Chocolate Drizzle

Place ¼ cup Hershey’s mini chips semi-sweet chocolate and one teaspoon shortening in small microwave-safe bowl. Microwave at medium (50%) for 30 seconds. If necessary you should microwave for an additional 10 seconds. Stir and drizzle over each cookies.



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