Giant Hershey Kiss Stuffed Chocolate Chip Cookies 2 sticks softened butter 3/4 cup granulated sugar 3/4 cup light packed brown sugar 2 large eggs 2 teaspoons pure vanilla extract 3 cups all purpose flour 1 teaspoon kosher salt 1 teaspoon baking soda 2 1/2 cups chocolate chips Twelve 1.45 ounce Hershey Kisses 1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or silpat liner. 2. Place butter and sugars in stand or electric mixer beating until light and fluffy, about 2 minutes. Add eggs and vanilla, beating until well combined. 3. Place flour, salt and soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate chips. Refrigerate overnight or at least 2 hours. 4. Wrap dough around giant Hershey Kisses leaving tall, do not press dough down. Bake for 15-18 minutes until baked through. Let cool for 15 minutes before cutting open. Makes 12 large cookies *Note: You can also use regular size Kisses, adjust bake time for 10-12 minutes.

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Giant Hershey Kiss Stuffed Chocolate Chip Cookies 2 sticks softened butter 3/4 cup granulated sugar 3/4 cup light packed brown sugar 2 large eggs 2 teaspoons pure vanilla extract 3 cups all purpose flour 1 teaspoon kosher salt 1 teaspoon baking soda 2 1/2 cups chocolate chips Twelve 1.45 ounce Hershey Kisses 1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or silpat liner. 2. Place butter and sugars in stand or electric mixer beating until light and fluffy, about 2 minutes. Add eggs and vanilla, beating until well combined. 3. Place flour, salt and soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate chips. Refrigerate overnight or at least 2 hours. 4. Wrap dough around giant Hershey Kisses leaving tall, do not press dough down. Bake for 15-18 minutes until baked through.  Let cool for 15 minutes before cutting open. Makes 12 large cookies *Note:  You can also use regular size Kisses, adjust bake time for 10-12 minutes.

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