We live right outside of Hershey Pennsylvania and within a few minutes of the Hershey's Chocolate Factory. Every time we go down to Chocolate World, I like to pick up a few bags of the Hershey's Caramel-Filled Kisses and use them in this particular cookie recipe. If you are allergic to nuts, simply omit them from the recipe.
Tip: If you don't have any of the caramel-filled kisses, try some of the regular ones, the Hershey's Hugs, cherry-filled kisses, etc. They all work great with this recipe!
Caramel Kiss and Nut Cookies Recipe
15 caramel-filled Hershey's kisses, unwrapped
1 roll of refrigerated sugar cookie dough
1/4 cup chopped nuts
nonstick cooking spray
Preheat oven to 350 degrees F. Lightly grease up a baking sheet or spray it lightly with nonstick cooking spray.
Remove the sugar cookie dough from the refrigerator and let stand at room temperature for 20 minutes. It will be easier to work with. Once it has warmed up, rip it a part into smaller pieces.
In a large mixing bowl combine together the torn pieces of sugar cookie dough with the chopped nuts. The batter will be extremely stiff so use your hands! Separate the dough into 12 different piles. Take one pile at a time and form a ball with the unwrapped caramel kiss inside the center of the ball. If the dough sticks to your hands, grease your hands up with a little soft butter or shortening.
Place your cookie balls onto a lightly greased baking sheet at least 2 1/2" a part. They will expand during the baking process. Place baking sheet into the oven and bake for 12 to 13 minutes or until they are done. Remove and let cookies cool on a wire rack. Store them in an airtight container.