KISSES Hot Cocoa Cookies

Heat oven to 350° F. Line cookie sheets with parchment paper. Cut 18 marshmallows into halves; cover and set aside. Remove wrappers from 36 HERSHEY'S KISSES Hot Cocoa Candy; set aside.

Beat 1 cup butter, 1 cup granulated sugar and 1/2 cup packed light brown sugar in large mixer bowl until fluffy. Add 2 eggs and 2 tsps vanilla, beating until well blended.

Stir together 2 cups all-purpose flour, 3/4 cup HERSHEY'S Cocoa Powder, 1 tsp baking soda and 1/2 tsp salt; gradually add to butter mixture, beating until blended. Stir in 1 cup HERSHEY'S Milk Chocolate Chips. Chill dough in freezer 10 minutes.

Roll dough into 36 balls (about 1-1/2 inches). Place on prepared cookie sheets; flatten slightly.

Bake 6 to 7 minutes and then top each cookie with marshmallow half. Continue baking an additional 3 to 4 minutes or until marshmallows are puffed but not browning and cookie edges are just set. (Total bake time should be about 10 minutes). 

Remove from oven; cool 3 minutes. Gently press chocolate piece into the center of each marshmallow. Allow cookies to cool completely on cookie sheet before removing to wire rack.