Super-Duper Chocolate Kisses

Call upon chocolate-loving kids to shape the cookie dough for these cocoa-flavored treats. For a more festive presentation, use red and green sprinkles instead of chocolate-flavor ones called for in the recipe.

Ingredients
  • 1  16 1/2 ounce package refrigerated chocolate chip cookie dough
  • 1/3  cup unsweetened cocoa powder
  • 2/3  cup chocolate-flavor sprinkles
  • 2   tablespoons milk
  • 40   dark chocolate kisses, unwrapped
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Directions
1. 
Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.
2. 
Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.
3. 
Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.

Storage

  • To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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