I love these little bite-size cookies! I have made them with peanut butter, but this cookie is a great nut-free option. I took this recipe from hersheys.com.
I used 1 cup of butter instead of mixing the butter and shortening together. I also eliminated the salt since I used salted butter. I used just regular cocoa instead of the “special dark” listed.
1/2 cup (1 stick) butter or margarine, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons HERSHEY’S SPECIAL DARK cocoa
48 HERSHEY’S HUGS brand candies, unwrapped
1. Heat oven to 350F
2. Beat butter, shortening and sugar until well blended. Beat in egg and vanilla. Stir together 2 cups flour, baking powder and salt. Gradually beat into butter mixture.
3. Divide dough mixture into halves. Add remaining 2 tablespoons flour to one half and cocoa to the other half, blending well. Roll dough into 1-inch balls.(Roll together a pinch of vanilla dough and a pinch of chocolate dough for marbles cookies.) Place balls on ungreased cookie sheets.
4. Bake 9 to 11 minutes or until cookies are set. Remove from oven to wire rack. Cool 1 minute. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack; cool completely.
Makes about 48 cookies