Super-Duper Chocolate Kisses

"I found this recipe on Better Homes & Gardens. To store the remaining cookies, layer them between waxed paper in an airtight container. They can be stored at room temperature for up to 3 days or in the freezer for up to 3 months."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
48mins
Ingredients:
5
Yields:
40 cookies
Advertisement

ingredients

  • 1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough
  • 13 cup unsweetened cocoa powder
  • 23 cup chocolate sprinkles
  • 2 tablespoons milk
  • 40 dark chocolate kisses, unwrapped
Advertisement

directions

  • Preheat oven to 375°F.
  • Lightly grease a cookie sheet.
  • Combine cookie dough and cocoa powder in a large ziplock plastic bag.
  • Seal bag and knead the dough.
  • Remove the dough from the bag.
  • Put sprinkles in a small bowl and milk in another small bowl.
  • Shape dough into 1 inch balls.
  • Dip balls into milk to moisten and then roll in sprinkles to cover.
  • Place balls 2 inches apart on cookie sheet.
  • Bake for about 8 minutes or until edges are firm.
  • Immediately press a chocolate kiss into the center.
  • Transfer cookies to a wire rack to cool.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I found this recipe in BHG too and tried it today! They were very easy and quick to make! I did a "taste-test" with other parents at the bus stop comparing these with another cookie and these won!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes