Did you know that three out of four Americans plan on baking this Holiday season? Since I have younger kids, it’s harder for them to be able to get in on the parts of measuring and so forth, but I still want to find ways to keep them involved. I also can admit that sometimes I get a little discouraged trying to find a recipe that is just right for the holidays and not just that plain “chocolate chip cookie” recipe. I want to have some fun and get my kids involved this year.
This year, Hershey’s has taken Holiday Baking and made it easier for all of us by allowing Linda Stahl, a Hershey’s Baking Authority to answer some questions about how to get our girls involved in Christmas cookie making this year and even how to get a cookie exchange of our own going with friends.
I was able to find the recipe Linda shared on the Hershey’s Kitchen website-
Easy KISSES Cocoa Cookies
- About 48 HERSHEY’S KISSES Brand Milk Chocolates
- 1 pouch (17.5 oz.) BETTY CROCKER Sugar Cookie Mix
- 1/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
- 1/2 cup (1 stick) plus 2 tablespoons butter or margarine, softened
- 1 cup finely chopped pecans
- Powdered sugar
- Heat oven to 375°F. Remove wrappers from chocolates.
- Stir together cookie mix and cocoa. Add butter and pecans. Work with hands until dough forms a ball. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in powdered sugar again just before serving, if desired. About 4 dozen cookies.
Now I will probably omit the pecans from the recipe, but this is one we have planned for Kelsie to help me and I’m sure Aubrey can even gets her hands in and play to help!
While you check out the Hershey’s Cookies website, don’t miss out on the chance to win TWO Kitchen makeovers, one for you and a friend!
What are your favorite Christmas cookie recipes?