Is there a better combination than rich dark chocolate and cool mint? These cookies made from scratch with HERSHEY’S SPECIAL DARK Cocoa are topped with HERSHEY’S KISSES Mint Truffle Candies for a new twist on an old favorite. Mint chocolate lovers, you’re welcome for making your dreams come true.
Remove wrappers from chocolates; set aside.
Beat butter, 1-1/3 cups sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.
Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1-1/4 inch) balls; roll in granulated sugar or decorator's sugar. Place on prepared cookie sheet.
Bake 10 to 12 minutes or until set. Cool 1 minute; press chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from greased sheet to wire rack. Cool completely. Makes 48 cookies.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.