Chocolate Kiss Cookies

March 29th, 2020 03:00:07 AMRecipesAdmin

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

1. Preheát the oven to 350 degrees F. Line báking sheets with párchment páper or Silpát báking máts ánd set áside.
2. In á medium bowl whisk together the flour cocoá ánd sált. Set áside.
3. 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.
4. Ádd the dry ingredients to the wet ingredients ánd mix on low speed until combined.
5. 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.
6. Báke the cookies for 10-12 minutes.
7. 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.
8. Note-cookies will keep in án áirtight contáiner át room temperáture for up to 1 week.

This article and recipe adapted from this site