Makes 18 cookies (Recipe can easily be doubled)Ingredients
7 tablespoons unsalted butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 cup all purpose flour
1/2 cup cocoa powder
1/3 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 large egg
1/2 teaspoon vanilla
1 1/2 teaspoons red liquid food coloring (I didn't have enough, so they didn't turn out as red as they should have been)
1/2 cup nonpareils (round sprinkles)
18 Hershey's Kisses, unwrapped
1 - Preheat the oven to 350 degrees. Unwrap the Hershey's Kisses, place in a small bowl, and place in the freezer. (This helps the kisses not melt when you place on the warm cookie.)
2 - Sift the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
3 - Mix the butter, brown sugar, and sugar in a large bowl on medium speed for 1-2 minutes until light and fluffy. I used a hand mixer, but you can use a stand mixer as well.
4 - Add the egg, vanilla, and red food coloring to butter/sugar mixture, and mix for 15 seconds. Slowly add in flower mixture until fully combined, but don't over-mix.
5 - Refrigerate dough in the bowl for 20 minutes. This makes it less sticky and easier to scoop.
6 - Scoop the cookies with a tablespoon measure, roll into a ball in your hands, and then roll in bowl of sprinkles.
7 - Place each ball a few inches apart on a parchment paper (or Silpat) lined baking sheet. Press the ball down gently to create a spot for the Kiss to go after baking.
8 - Bake on a cookie sheet for 10-12 minutes. As soon as they come out of the oven press a Hershey's Kiss chocolate into the middle of the cookie and allow them to cool on a wire rack.
Recipe adapted from Dinner Then Dessert