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

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

Chocolate DRIZZLE

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