“All you need is love. But a little chocolate now and then doesn’t hurt.” – Charles M. Schulz

The most romantic day of the year is upon us and if there’s one thing I’ve learned, it’s that nothing says “I love you” quite like chocolate. I am a die hard lover of chocolate, specifically, dark chocolate.  Nothing hits the spot or quenches a chocolate craving quite like these cookies made with Hershey’s dark chocolate kisses! I am a huge fan of Hershey’s, which is based in Hershey, PA. I have wonderful memories of visits to the Hershey Hotel and the amusement park, Chocolate World. I still remember how excited I was to drive through the town, head hanging out the window because my parents told me I would know when we got there when I could smell the chocolate. The best part was the chocolate ride through the factory and for the complimentary chocolate at the end. And of course, Hershey’s make the best cookies EVER at  Chocolate World. This cookie recipe is taken directly from the back of the bag of Hershey’s dark chocolate kisses, which can be found in any candy aisle. These cookies are the perfect “kisses” for this Valentine’s Day. 
Hershey’s Special Dark Tiger Cookies
(Makes about 4 dozen)

1 1/2 cups granulated sugar
1/2 cup vegetable oil
1/2 cup Hershey’s Special Dark Cocoa (or Hershey’s Cocao)
3 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 teaspoon salt
powdered sugar
1 bag Hershey’s Kisses Special Dark Chocolates (about 40)

Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.

Cover, refrigerate until dough is firm enough to handle, at least 6 hours. Preheat oven to 350 degrees. Grease cookie sheet with Crisco. Shape dough into 1 inch balls (dough will be sticky, you can put some powdered sugar on your hands to ease with handling it.) Roll the balls in powdered sugar to coat. Place 2 inches apart on cookie sheet.

Bake cookies for 11 to 13 minutes or until no indentation remains when toughed lightly and tops are cracked. As soon as you take cookies out of oven, immediately press dark chocolate kiss into the center of each cookie. Cool slightly and remove to wire rack. Cool completely.

These last in an airtight container for about 5 days to a week.