Chocolate Chip Kiss Cookies

Ingredients

 * 1 	bag  	(9 oz) HERSHEY'S KISSES chocolates Or HERSHEY'S KISSES chocolates with almonds
 * 1 	cup 	(2 sticks) butter or margarine, softened
 * 1/3 	cup 	Granulated sugar
 * 1/3 	cup 	Packed light brown sugar
 * 1 	tsp 	Vanilla extract
 * 2 	cups 	All-purpose flour
 * 1 	cup 	HERSHEY'S semi-sweet mini baking chips
 * CHOCOLATE DRIZZLE (recipe follows) or HERSHEY'S CHOCOLATE SHOPPE topping

Directions
Heat oven to 375°F.  Remove wrappers from HERSHEY'S KISSES chocolates or HERSHEY'S KISSES chocolates with almonds. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.  Add flour to butter mixture; blend until smooth.  Stir in HERSHEY'S semi-sweet mini baking chips.  Mold scant tablespoon dough around each HERSHEY'S KISSES chocolates or HERSHEY'S KISSES chocolates with almonds, covering completely.  Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  Prepare CHOCOLATE DRIZZLE, if desired.  Drizzle over each cookie. 
 * About 4 dozen cookies.

CHOCOLATE DRIZZLE
Place 1/4 cup HERSHEY'S semi-sweet mini baking chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir.  If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.