Ingredients
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30 HERSHEY´S KISSES or KISSES Milk Chocolate Harry Potter™ Limited Edition Candies
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1/4 cup REESE'S Creamy Peanut Butter
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1/4 cup HERSHEY'S Special Dark Cocoa
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6 tbsp butter, softened
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2/3 cup granulated sugar + extra sugar to roll dough balls in
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2 tsp water
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1/2 tsp vanilla extract
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2 tbsp beaten egg
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3/4 cup all-purpose flour
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1/4 tsp salt
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1/8 tsp baking soda
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3/4 cup white frosting
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Food coloring (red, yellow, blue, and green)
Steps
1
Heat oven to 350° F. Remove wrappers from chocolates; set aside.
2
Beat butter, sugar, peanut butter, water and vanilla in medium bowl until well blended. Beat in egg. Stir together flour, cocoa, salt and baking soda. Gradually add to butter mixture, beating until well blended.
3
Divide dough into 30 equal balls (about 1 inch each). Roll in sugar (if desired). Place on ungreased cookie sheets and flatten to make 1- 1/2-inch circles.
4
Bake 8 to 10 minutes or until cookie edges are set. Top each cookie with chocolate piece; gently loosen cookie from sheet but leave on cookie sheet.
5
Allow heat from cookie sheet and cookie to soften chocolate. (Chocolate will soften from bottom toward tip and become shiny-about 10 minutes.) Use toothpick or end of small paring knife to draw facial features on chocolate. Cool completely. Allow chocolate to firm before finishing cookies.
6
Divide white frosting into four small bowls. Tint frosting so that you have red, yellow, blue and green frostings. Place in piping bags or heavy-duty food storage (freezer) bags with #47 tip. Pipe frosting band around base of each chocolate piece. Garnish as desired.
Comments
Recipe provided by Hersheyland.com