Description
Add these chocolate kiss cookies to your Christmas cookie list! Soft dark chocolate cookies are rolled in holiday nonpareil sprinkles and topped with a Hershey’s Kiss.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (86 g) dark cocoa powder
- 1 tsp instant espresso powder
- ½ tsp salt
- 1 cup (227 g) unsalted butter, room temperature
- 1 ¼ cup (250 g) granulated sugar
- 2 egg yolks, room temperature
- ¼ cup (60 ml) milk, room temperature
- 1 tsp vanilla extract
- 1 cup (160 g) holiday nonpareil sprinkles
- 48 Hershey’s Kiss candies
Instructions
- Preheat oven to 350℉ (177℃). Line baking sheets with silicone mats or parchment paper.
- Whisk together flour, cocoa powder, espresso powder, and salt.
- Cream butter and sugar until light and fluffy. Add egg yolks, milk, and vanilla. Mix to combine.
- Add flour mixture; mix on low speed until dough forms.
- Scoop 1 tbsp dough, roll in sprinkles, place on baking sheet. Bake 10 minutes.
- Press a Hershey’s Kiss into each cookie while warm. Cool on pan 2 minutes, then transfer to wire rack.
Notes
- Store in an airtight container at room temperature for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American