Categories: cookies, not tried
Ingredients
- 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 and 1/4 cups all-purpose flour
- 3/4 cup chocolate or multicolor sprinkles (or both!!!)
- 20 (or however many cookies you end up with….) milk chocolate kisses, unwrapped
Directions
- Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
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In a large mixing bowl, beat butter on medium-high speed for 30 seconds.
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Add sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping the sides of the bowl occasionally.
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Beat in egg and vanilla until combined.
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Beat in the flour.
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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.
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Once easily handled, roll dough into 1-inch balls.
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Roll balls in sprinkles to coat.
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Place balls 2 inches apart on your lined cookie sheets, and, using your thumb, make an indentation in the center of each cookie. (hence, thumbprint cookies…..:) )
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. 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.