Christmas Kiss Cookies

These rich chocolate cookies are covered in Christmas sprinkles and topped with a Hershey's kiss!

 1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
1 egg yolk, at room temperature
2 Tablespoons milk
1 teaspoon vanilla extract
3/4 cup sprinkles
25 Hershey’s Kisses, unwrapped

• Preheat the oven to 350 degrees F. 
• Line two baking sheets with parchment paper and set aside.
• In a small bowl, whisk together the flour, cocoa, and salt. Set aside.
• In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed until smooth, about 1 minute. 
• Add the sugar and beat on medium-high speed until creamed, about 2 minutes. 
• Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined.
• Pour the sprinkles into a small bowl. 
• Roll the balls of dough, about 3 teaspoons of dough per cookie
• Roll each ball into the sprinkles to coat. 
• Place the dough balls on the prepared baking sheet, 2 inches apart.
• Bake the cookies for 10-12 minutes.
• Remove the cookies from the oven and gently press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes. 
• Transfer the cookies to a wire rack to cool completely.

Recipe: What Megans Making