Super-Duper Chocolate Kisses

Super-Duper Chocolate Kisses


1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough

1/3 cup unsweetened cocoa powder

2/3 cup chocolate sprinkles

2 tablespoons milk

40 dark chocolate Hershey's kisses, unwrapped


Preheat oven to 375 degrees F. Prepare a baking sheet by lining with parchment paper.

In a large resealable plastic bag, combine the cookie dough and cocoa powder. Seal bag; knead until dough and cocoa powder are well mixed. Remove dough from bag. Place chocolate sprinkles in a small dish or shallow plate. Place milk in another small dish. Shape the dough into 1-inch balls. Dip the balls in milk first to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared baking sheet. Bake in preheated oven for about 8 minutes or until edges are firm. Remove from oven and press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool. Makes about 40 cookies. These cookies can be stored at room temperature for up to 3 days or can be frozen for up to 3 months.


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