Chocolate Snowball Cookies

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Butter or margarine

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 cup Brown sugar, packed light
  • 1/4 cup Hershey's cocoa
  • 60 Hershey's kisses brand milk chocolates
  • 3/4 cup Powdered sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 3/4 cup Almonds

• Dairy

  • 2 tbsp Milk

• Desserts

  • 3/4 cup Heath bits 'o brickle toffee bits

Found on hersheys.com

Ingredients

• 1 cup (2 sticks) butter or margarine , softened
• 3/4 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup HERSHEYS Cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons milk
• 3/4 cup finely chopped almonds
• 3/4 cup HEATH BITS O BRICKLE Toffee Bits
• 60 HERSHEYS KISSES Brand Milk Chocolates
• 3/4 cup powdered sugar for rolling

Directions

• Directions 1. Beat butter, brown sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee bits. 2. Refrigerate until firm enough to handle, at least 2 hours. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from chocolates. Shape dough into 1-inch balls. Press chocolate piece into each ball, covering completely with dough. Reshape into balls; place on prepared cookie sheet. 3. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely; roll in powdered sugar. Makes about 5 dozen cookies.

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