|Refrigerated chocolate chip cookie dough||20 Ounce (1 Package)|
|Chocolate kisses||36 , unwrapped|
|All-purpose flour||1⁄2 Cup (8 tbs)|
Preheat oven to 350° F.
Lightly spray 3 Mini-Muffin Pans with non-stick vegetable spray and set aside.
Cut dough into 9 thick slices, then cut each slice into 4 pieces, to make a total of 36 pieces.
Place a piece of dough in each greased cup of Mini-Muffin Pans.
Dip Mini-Tart Shaper in flour and press into dough to form cups.
Reflour the Mini-Tart Shaper before forming each new cup.
In each dough cup, place a chocolate kiss.
Bake 10 to 12 minutes.
Cool cookies in the pan 15 minutes, then remove to Non-Stick Cooling Rack to finish cooling.