This recipe is so easy, and so fun to make. I saw a similar recipe in the Better Homes and Gardens Magazine, and my daughter, Leigh, begged me to make some. She made the orignal recipe all by herself, and we were all impressed. Since, as a Recipe Developer, I get paid to create recipes for a living, I decided I would try to rival her with this variation. Try them for yourself and let me know what you think.
Super-Duper Chocolate Peppermint Kisses
Prep: 20 minutes
Bake: 8 minutes
Yield: 20 cookies
1 (161/2-ounce) package chocolate chip cookie dough
1/3 cup unsweetened cocoa powder
3/4 cup chocolate-flavored sprinkles
20 peppermint chocolate kisses, unwrapped (chocolate kisses may be substituted)
1. Preheat oven to 375F. 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 a shallow dish or small bowl. Shape dough into 1-inch balls, Dip balls in milk to moisten, then roll balls in chcolate sprinkles to coat. Place balls 2-inches apart on prepared cookie sheet.
3. Bake in a preheated oven about 8 minutes or until edges are firm. Immediately press a peppermint kiss into the center of each cookie. Transfer cookies to a wire rack; let cool.
To store: Place cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.