Tis the season to be merry with this chocolate Christmas tree recipe. Delight friends and family with holiday cookies made with HERSHEY’S KISSES Candy Cane Mint Candies and Milk Chocolate Chips. Trimming the tree never tasted so good.
For the cookies:
Combine the butter and sugar in a large mixing bowl and beat on medium speed until light and fluffy.
Add the egg and vanilla; beat until well incorporated.
In a small bowl whisk together the flour, cocoa, baking powder and salt.
Gradually add the dry mixture to the creamed mixture, beating on lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated.
Divide the dough in half and shape into two discs. Wrap in plastic wrap and refrigerate for 1 hour.
When the dough is chilled, preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
Roll one portion of the dough to 1/4 inch thickness.
Use a Christmas tree cookie cutter to cut out cookies.
Transfer them to the prepared baking sheet.
Bake for 10 minutes.
After the cookies come out of the oven, place the KISSES Candy and chocolate chips on half of the cookies as decorations when the cookies are warm, not hot, so as to have the chocolate stick on the cookies, but not melt.
Transfer the cookies to a cooling rack to cool completely.
Repeat steps 7 through 12 with second portion of dough.
For the filling:
Assemble the cookies:
Recipe created for The Hershey Company by Dara Yu.
* 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.