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Steps
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.
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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.
We’ve used decorating gels to add a garland-like swirl to our HERSHEY'S KISSES, but if a less controlled look is more your speed, go wild. There’s really no wrong way to decorate and enjoy these cookies.
If you have young bakers eager to be enlisted in the cookie baking extravaganzas of the holidays, this is a great recipe for bringing them into the fold. Have them place the HERSHEY'S KISSES on the cookies once they are out of the oven (just watch out for the hot pan!) or turn them loose with sprinkles and icing. Who knows, it might just be the start of a lifelong love of baking!
You might ask, ”Aren’t cookies sweet enough—why the extra roll in sugar?” Well, it’s true that cookies are already sweet, but amping up that flavor sensation isn’t the main objective of this step. The sugar also adds texture as it melts and then subsequently cools once the cookies are out of the oven. It’s one of the keys to making a peanut butter blossom taste—and feel—like it should.
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