Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  semi-sweet chocolate chips
     1/4           cup  margarine or butter
  1                can  sweetened condensed milk -- not evaporated (14
                        -- oz.)
  2               cups  all-purpose flour
     1/2           cup  finely chopped nuts -- if desired
  1           teaspoon  vanilla
  60                    milk chcolate candy kisses -- or
                        white-and-chocolate striped candy kisses -- unwrapped
  2             ounces  white chocolate baking bar -- or vanilla-flavored
                        -- candy coating
  1           teaspoon  shortening -- or oil

Preparation:

1. Heat oven to 350 F. In medium saucepan, combine chocolate chips and margarine; cook and stir over very low heat until chips are melted and smooth. (Mixture wil be stiff.) Add sweetened condensed milk; mix well. 2. In large bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets. 3. Bake at 350 F for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets. Cool 15 minutes or until completely cooled. 4. In small saucepan, combine baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cooled cookies. Let stand until set. Store in tightly covered container. Prep Time: 1 hour 10 minutes High Altitude (above 3,500 feet): Increase flour to 2 1/4 cups. Bake as directed. Notes: The next two recipes are for chocolate cookies with chocolate candy kisses either inside or on top. The recipes come from the new cookbook Pillsbury Best Cookies Cookbook (1997).

Nutritional Information:

1942 Calories (kcal); 33g Total Fat; (15% calories from fat); 50g Protein; 358g Carbohydrate; 104mg Cholesterol; 394mg Sodium