Recipe by Mirj
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)
Top Review by Musical Joy
Very good, easy recipe. Remember the chill time- that's very important. Mirj, thanks for the tip about wetting your hands - it really helps! Four starts instead of 5 - it's a texture thing for me - the cookies aren't as chewy as Peanut Butter Blossoms; they're more crispy, but they do have a great taste. I got exactly 45 cookies - I have 3 that are too big - so 48 is an accurate estimate. My 5 year-old wonders why they aren't called zebra cookies, though? They are brownish/black and white, after all!
- 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
Directions See How It's Made
- 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.