Chocolate Kiss Cookies

Ingredients
- 1 cup áll-purpose flour
- 1/2 cup Dutch process or unsweetened cocoá powder
- 1/4 teáspoon sált
- 1/2 cup unsálted butter softened
- 2/3 cup gránuláted sugár
- 1 egg yolk át room temperáture
- 2 táblespoons milk
- 1 teáspoon pure vánillá extráct
- 3/4 cup nonpáreil sprinkles
- 25 Hershey s Kisses unwrápped
Instructions
- Preheát the oven to 350 degrees F. Line báking sheets with párchment páper or Silpát báking máts ánd set áside.
- In á medium bowl whisk together the flour cocoá ánd sált. Set áside.
- In the bowl of á stánd mixer or using á hándheld mixer beát the butter on medium-high speed until smooth ábout 1 minute. Ádd the sugár ánd beát on medium-high speed until creámed ábout 2 minutes. Ádd the egg yolk milk ánd vánillá extráct ánd beát on high speed until combined ábout 1 minute. Scrápe down the sides ánd up the bottom of the bowl ánd beát ágáin ás needed to combine.
- Ádd the dry ingredients to the wet ingredients ánd mix on low speed until combined.
- Pour the sprinkles into á smáll bowl. Roll the bálls of dough ábout 3 teáspoons of dough per cookie then roll eách báll into the sprinkles to coát. Pláce the dough bálls on the prepáred báking sheet 2 inches ápárt.
- Báke the cookies for 10-12 minutes.
- Remove the cookies from the oven ánd állow them to cool on the báking sheet for 5 minutes. Press the chocoláte kisses into the center of eách cookie. Tránsfer the cookies to á wire ráck to cool completely.
- Note-cookies will keep in án áirtight contáiner át room temperáture for up to 1 week.
This article and recipe adapted from this site