Description
Valentine Kiss Cookies are festive treats perfect for sharing with loved ones. These chocolate cookies are coated in sprinkles and topped with a Hershey Kiss.
Ingredients
Scale
- 1 c. all-purpose flour
- 1/3 c. cocoa powder
- 1/4 tsp. salt
- 8 T. (1 stick) unsalted butter, softened
- 2/3 c. sugar
- 1 egg yolk
- 2 T. milk
- 1 tsp. vanilla extract
- 3/4 to 1 c. assorted Valentine sprinkles
- 25 to 30 Hershey Kisses candies, unwrapped
Instructions
- Combine flour, cocoa, and salt; set aside.
- With an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce mixer speed to low and add the flour mixture until just combined.
- Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
- Roll chilled dough into 1-inch balls and roll each ball in sprinkles, completely covering the dough ball with sprinkles. Place balls about 2 inches apart on a baking sheet. With your thumb, gently press down into the center of each ball just slightly to make a very small indentation. Chill the baking sheet of dough balls in the refrigerator for 10 to 15 minutes.
- Bake at 350 degrees until set, about 12 minutes.
- After removing cookies from the oven, immediately place a Hershey Kiss in the center of each cookie. Let cookies cool on the baking sheet for about 3 minutes, remove to a cooling rack to cool.
Notes
- Chill dough for easier handling.
- Press Hershey Kisses gently into warm cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg