Super-Duper Chocolate Kisses

Here's a recipe to add to the holiday cookie trays that will be sure to please the chocolate lovers. These little chocolate cookies are called Super-Duper for a very good reason; they are made with chocolate chip cookie dough that has cocoa powder added, then rolled in chocolate sprinkles and topped with a dark chocolate kiss! With all there is to do at this time of year, most everyone will appreciate that this recipe is simplified with a refrigerated cookie dough.

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Recipe adapted from bhg.com

Super-Duper Chocolate Kisses

1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough
1/3 cup unsweetened cocoa powder
2/3 cup chocolate sprinkles
2 tablespoons milk
40 dark chocolate Hershey's kisses, unwrapped

Preheat oven to 375 degrees F. Prepare a baking sheet by lining with parchment paper.
In a large resealable plastic bag, combine the cookie dough and cocoa powder. Seal bag; knead until dough and cocoa powder are well mixed. Remove dough from bag. Place chocolate sprinkles in a small dish or shallow plate. Place milk in another small dish. Shape the dough into 1-inch balls. Dip the balls in milk first to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared baking sheet. Bake in preheated oven for about 8 minutes or until edges are firm. Remove from oven and press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool. Makes about 40 cookies. These cookies can be stored at room temperature for up to 3 days or can be frozen for up to 3 months.

The ingredients for these cookies are refrigerated chocolate chip cookie dough, cocoa powder, chocolate sprinkles, milk, and dark chocolate Hershey's kisses.

After mixing the cocoa powder with the chocolate chip cookie dough, form the dough into 1-inch balls.

Dip each ball in milk and roll in chocolate sprinkles before baking.

Press a chocolate kiss in the center of each cookie when they come out of the oven.



This recipe was shared with:
Mix it up Monday

Here's a recipe to add to the holiday cookie trays that will be sure to please the chocolate lovers. These little chocolate cookies are called Super-Duper for a very good reason; they are made with chocolate chip cookie dough that has cocoa powder added, then rolled in chocolate sprinkles and topped with a dark chocolate kiss! With all there is to do at this time of year, most everyone will appreciate that this recipe is simplified with a refrigerated cookie dough.

Print Recipe

Recipe adapted from bhg.com

Super-Duper Chocolate Kisses

1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough
1/3 cup unsweetened cocoa powder
2/3 cup chocolate sprinkles
2 tablespoons milk
40 dark chocolate Hershey's kisses, unwrapped

Preheat oven to 375 degrees F. Prepare a baking sheet by lining with parchment paper.
In a large resealable plastic bag, combine the cookie dough and cocoa powder. Seal bag; knead until dough and cocoa powder are well mixed. Remove dough from bag. Place chocolate sprinkles in a small dish or shallow plate. Place milk in another small dish. Shape the dough into 1-inch balls. Dip the balls in milk first to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared baking sheet. Bake in preheated oven for about 8 minutes or until edges are firm. Remove from oven and press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool. Makes about 40 cookies. These cookies can be stored at room temperature for up to 3 days or can be frozen for up to 3 months.

The ingredients for these cookies are refrigerated chocolate chip cookie dough, cocoa powder, chocolate sprinkles, milk, and dark chocolate Hershey's kisses.

After mixing the cocoa powder with the chocolate chip cookie dough, form the dough into 1-inch balls.

Dip each ball in milk and roll in chocolate sprinkles before baking.

Press a chocolate kiss in the center of each cookie when they come out of the oven.



This recipe was shared with:
Mix it up Monday