Pecan Mini Kisses Cups

Photo by Heather S.

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

23

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

23

servings

Ingredients

  • 1/2

    cup (1 stick) butter or margarine, softened

  • 1

    package (3 ounces) cream cheese, softened

  • 1

    cup all-purpose flour

  • 1

    egg

  • 2/3

    cup packed light brown sugar

  • 1

    tablespoon butter, melted

  • 1

    teaspoon vanilla extract

  • Dash salt

  • 72

    HERSHEY ,Kisses Milk Chocolates, divided

  • 1/2 to 3/4

    cup coarsely chopped pecans

Directions

1. Beat 1/2 cup softened butter and cream cheese in medium bowl until blended. Add flour; beat well. Cover; refrigerate about 1 hour or until firm enough to handle. 2. Heat oven to 325°F. Stir together egg, brown sugar, 1 tablespoon melted butter, vanilla and salt in small bowl until well blended. 3. Shape chilled dough into 24 balls (1 inch each). Place balls in ungreased small muffin cups (1-3/4 inches in diameter). Press onto bottoms and up sides of cups. Place 2 Mini Kisses in each cup. Spoon about 1 teaspoon pecans over chocolate. Fill each cup with egg mixture. 4. Bake 25 minutes or until filling is set. Lightly press 1 Mini KissTM into center of each cookie. Cool in pan on wire rack. Makes 24 cups

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