Chocolate Kiss Cookies

Are you sick of the kiss cookie recipes yet? If so, never fear – today is the last day! I’m ending the week with a classic: simple chocolate kiss cookies. Covered in sprinkles, of course. Have a wonderful weekend, everyone! I’ll be back next week with a post featuring a CandyLand birthday cake!

Chocolate Kiss Cookies
Recipe source: The Curvy Carrot
Print Recipe

2/3 cup unsalted butter, softened
1/2 cup sugar
1/4 cup unsweetened dark cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
1-1/4 cups all-purpose flour
3/4 cup chocolate or multicolor sprinkles (or both)
~20 milk chocolate kisses, unwrapped

1. Preheat oven to 375 degrees.  Line two cookie sheets with parchment paper.
2. In a large mixing bowl, beat butter on medium-high speed for 30 seconds. Add sugar, cocoa powder, baking soda, and salt.  Beat until combined, scraping the sides of the bowl occasionally. Beat in egg and vanilla until combined. Beat in the flour.
3. Your dough should be at ball-rolling consistency at this point.  If it’s not, let it chill in the refrigerator for a while to firm up a little. Once easily handled, roll dough into 1-inch balls. Roll balls in sprinkles to coat.
4. Place balls 2 inches apart on your lined cookie sheets, and, using your thumb, make an indentation in the center of each cookie.
5. Bake for 7 to 8 minutes or until edges are firm.  Immediately press a chocolate kiss into each cookie’s center.  Transfer to a wire rack and let cool.

Makes about 20 cookies.