|½||cup (1 stick) butter or margarine, softened|
|1-½||teaspoons vanilla extract|
|1-½||cups all-purpose flour|
|⅓||cup HERSHEY'S Cocoa|
|½||teaspoon baking soda|
|36||HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Candies|
|1||can (16 oz.) vanilla ready-to-spread frosting|
1 Beat butter, sugar, egg and vanilla in large bowl until well blended. Add flour, cocoa, baking soda and salt alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape dough into 1-inch balls; place on ungreased cookie sheet. 2 Heat oven to 375°F. Remove wrappers from chocolate pieces. 3 Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Spread frosting onto cookies, leaving about 1/2 inch around outer edge unfrosted; place chocolate piece in center of each cookie. Makes about 36 cookies.