| 1 | pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix |
| 3 | tablespoons vegetable oil |
| 1 | tablespoon water |
| 1 | egg |
| Sugar |
| 36 | Hershey's® Kisses® milk chocolates, unwrapped |
| Betty Crocker® white decorating gel |
| Assorted holiday candy sprinkles |
| Betty Crocker® red decorating icing |
| 1. | Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms. |
| 2. | Shape dough into thirty-six 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. |
| 3. | Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients. |
| No change. |
|
| Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes. |
Nutrition Information:
100 ( 40); 4 1/2g ( 1 1/2g, 0g); 5mg; 75mg; 14g ( 0g, 10g); 2g 0%; 0%; 0%; 0% 1/2 ; 1/2 ; 0 ; 1 1
| Hershey's and Kisses trademarks and associated trade dress are registered trademarks of The Hershey Company. |