Chocolate Cookies… Sprinkles…. Hershey’s Kisses…. How can you go wrong?!?!
Before heading away for a week, I had to make a special sweet treat for the guys.
I had some Hershey’s Cherry Cordial Kisses in the pantry and thought it was time I used them. PLUS I was dying to eat one or two or ten or twenty.
I found a recipe for a Chocolate Valentine Kiss Cookies on The Kitchen is My Playground that sounded good, but since I didn’t have “Valentine” sprinkles, I just used some fun colorful ones and some chocolate ones. Tracey’s are really cute with Valentine sprinkles though, so check the out here if you want to see.
They are really chocolatey fudgy inside, a little crispy on the outside with the sprinkles and just the right amount of creamy chocolate cherry cordial in the center for a bite or two!
Chocolate Sprinkle Cherry Kiss Cookies
- 1 c. all-purpose flour
- 1/3 c. cocoa powder
- 1/4 tsp. salt
- 8 T. (1 stick) butter, softened
- 2/3 c. sugar
- 1 egg yolk
- 2 T. milk
- 1 tsp. vanilla extract
- 3/4 to 1 c. assorted sprinkles
- 25 to 30 Hershey’s Cherry Cordial Kisses (or your own favorite flavor)
- 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, at least 1 hour or overnight.
- 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. Gently press down into the center of each ball slightly to make a very small indentation.
- Bake at 350 degrees 10-12 minutes.
- After removing cookies from the oven, immediately place a Hershey’s 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.