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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate Kiss Cookies Recipe

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This recipe for Chocolate Kiss Cookies is from The Carey-Steffen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c flour
½ c cocoa powder
¼ tsp salt
½ c softened unsalted butter
⅔ c granulated sugar
1 egg yolk at room temperature
2 T milk
1 tsp vanilla
¾ c nonpareil sprinkles
25 Hershey's Kisses
Directions:
Directions:
Preheat oven to 350º. Line baking sheets with parchment paper or Silpat baking mats and set aside.

In a medium bowl, whisk together the flour, cocoa and salt. Set aside

In a large bowl beat the butter on medium high speed until smooth, about 1 min.

Add the sugar and beat until creamed, about 2 minutes

Add the egg yolk, milt and vanilla and beat on high until combined, about 1 min

Scrape down the sides and bottom of the bowl and beat again as needed to combine

Add the dry ingredients to the wet ingredients and mix on low speed until combined

Pour the sprinkles into a small bowl. Roll the balls of dough (about 3 tsp of dough per cookie), then roll each ball into the sprinkles to coat

Place the dough balls on the prepared baking sheet, 2 in apart

Bake 10-12 min

Remove the cookies from the oven and allow to sit 1 min. Press the chocolate kisses into the center of each cookie. Transfer the cookies to wire racks to cool completely.

Store in an air tight container at room temperature for up to 1 week
Number Of Servings:
Number Of Servings:
25 cookies

 

 

 

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