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KISSES Butter-Nut Blossoms


2 hours 30 minutes
Skill Level
30 cookies

Toasted crushed nuts complement HERSHEY'S KISSES Milk Chocolate in this easy thumbprint sugar cookie recipe. Coat the outside in almonds, walnut or pecans, then add an unwrapped KISSES Chocolate to the top.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
10 minutes
Cool Time
1 hour 30 minutes
Chill Time
20 minutes


  • 1/2 cup
    butter or margarine (1 stick) , softened
  • 1/2 cup
  • 1
  • 1 tsp
    vanilla extract
  • 1-1/4 cups
    all-purpose flour
  • 1/4 tsp
    baking soda
  • 1/8 tsp
  • 30
    HERSHEY'S KISSES Brand Milk Chocolates
  • 1 cup
    ground pecans, almonds or walnuts

Step-By-Step Directions

Equipment Needed 
bowl bowl
oven oven
mixer mixer
measuring cups measuring cups
rubber scraper rubber scraper
spatula spatula
cookie sheet cookie sheet
wire rack wire rack

Beat butter, sugar, egg and vanilla in medium bowl until well blended. Stir together flour, baking soda and salt; add to butter mixture, beating well. If necessary, refrigerate dough until firm enough to handle.


Remove wrappers from chocolate pieces. Heat oven to 350°F. Shape dough into 1-inch balls; roll in ground nuts. Place on ungreased cookie sheet.


Try rolling cookies in just one type nut or a combination of nuts.


Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from oven; immediately press a chocolate piece into center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely. Chocolate should be set before storing.

Orange Variation: Add 3/4 teaspoon freshly grated orange peel to butter mixture.

Additional questions?